The Best Pumpkin Bread

Ingredients

• 1.75 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 1 cup granulated sugar
• 0.5 cup brown sugar (packed)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 0.5 cup vegetable oil
• 2 eggs (large, room temperature)
• 1 tsp vanilla extract

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.

3. 3

   In a large bowl, whisk together the granulated sugar and brown sugar.

4. 4

   Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the sugars. Whisk until the mixture is smooth and the ingredients are fully incorporated.

5. 5

   Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain; do not overmix.

6. 6

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. 7

   Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.

8. 8

   Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For a sweeter crust, you can sprinkle a little cinnamon sugar on top of the batter before baking. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition per serving

• pumpkin bread
• fall recipes
• baking
• dessert
• snack
• pumpkin season