Easy Pumpkin Bread: Moist and Delicious Fall Treat
This simple pumpkin bread recipe is perfect for beginners. It's moist, flavorful, and comes together quickly, making it ideal for a cozy autumn afternoon.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls (large and medium)
- Whisk
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour (190g)
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar (200g)
- 0.5 cup Packed light brown sugar (115g)
- 0.75 cup Pumpkin puree (170g)
- 0.5 cup Vegetable oil (120ml)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use pure maple syrup instead of some of the granulated sugar. You can also add chocolate chips, dried cranberries, or other spices to customize your bread. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.