Pumpkin Bread Recipe
There is something special about the smell of freshly baked pumpkin bread. It fills the kitchen with warm spices and sweet pumpkin goodness.
Ingredients
Dry Ingredients
- 1¾ cups 220 g all-purpose flour: Gives the bread its structure.
- 1 teaspoon baking soda: Helps the loaf rise.
- ½ teaspoon baking powder: Adds extra lift.
- 1 teaspoon ground cinnamon: Provides warm sweet spice.
- ½ teaspoon ground ginger: Adds a gentle spicy flavor.
- ¼ teaspoon ground nutmeg: Gives the bread a cozy aroma.
- ¼ teaspoon ground cloves: Adds deeper autumn flavor.
- ½ teaspoon salt: Balances the sweetness.
Wet Ingredients
- 1 cup 245 g pumpkin puree: Adds moisture, color, and pumpkin flavor.
- ¾ cup 150 g granulated sugar: Sweetens the loaf.
- ¼ cup 50 g packed brown sugar: Adds a richer flavor.
- ½ cup 120 ml vegetable oil: Keeps the bread soft.
- 2 large eggs: Help bind the ingredients together.
- ¼ cup 60 ml milk: Makes the batter smooth.
- 1 teaspoon vanilla extract: Adds a lovely aroma.
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with a little oil. Line the pan with parchment paper if desired. Leave some paper hanging over the sides for easy removal later.
Mix the Dry Ingredients
- Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt to a medium bowl. Whisk everything together until evenly combined. This step spreads the spices and raising agents throughout the flour.
Combine the Wet Ingredients
- In a large bowl, add the pumpkin puree, granulated sugar, and brown sugar. Pour in the vegetable oil, then add the eggs, milk, and vanilla extract. Whisk until the mixture looks smooth and evenly blended.
Combine the Wet and Dry Mixtures
- Add the dry ingredients to the pumpkin mixture. Use a rubber spatula to stir gently. Stop mixing when you no longer see dry flour. A few small lumps are fine. Avoid beating the batter for too long.
Pour the Batter into the Pan
- Pour the batter into your prepared loaf pan. Spread it evenly with a spatula. Gently tap the pan against the counter to release large air bubbles. Make sure the batter reaches the corners for an even shape.
Bake the Pumpkin Bread
- Place the pan on the middle oven rack. Bake for 55–65 minutes. Start checking around 50 minutes because ovens can vary. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.
Cool the Loaf
- Remove the pan from the oven and let the bread rest for about 10–15 minutes. Carefully lift it out using the parchment paper. Place it on a cooling rack. Let it cool further before slicing to help keep the slices soft and neat.
Slice and Serve
- Use a sharp serrated knife to cut the cooled loaf into slices. Serve plain or spread each slice with butter. You can also add cream cheese for a richer treat. Enjoy your homemade pumpkin bread with coffee, tea, or a glass of milk.
Notes
- Measure flour carefully: Too much flour can make the loaf dry. Spoon flour into your measuring cup and level it with a knife.
- Use pure pumpkin puree: This gives you the best control over sweetness and spices.
- Avoid overmixing: Stir just until the flour disappears. Gentle mixing helps create a tender crumb.
- Check your oven: An oven thermometer can help you confirm the correct temperature.
- Cover if needed: If the top browns too quickly, loosely cover the loaf with foil during the final baking period.
- Add chocolate chips: Stir in ½ cup of chocolate chips for a sweeter loaf.
- Add chopped nuts: Mix in ½ cup of walnuts or pecans for a crunchy texture.
- Make it extra spicy: Add a little more cinnamon or ginger if you enjoy stronger spices.
- Try a lighter topping: Sprinkle a little cinnamon sugar over the batter before baking.
- Make mini loaves: Divide the batter between smaller loaf pans. Begin checking them earlier because they bake faster.
- Use room-temperature ingredients: Eggs and milk mix more easily when they are not very cold.
- Do not slice too early: Warm bread can crumble when cut. Cooling gives the loaf time to set.