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Pumpkin Bread

Pumpkin bread loaf sliced on a wooden board with visible pumpkin seeds
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A delightful and moist loaf of pumpkin bread, perfect for autumn gatherings and cozy mornings.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
  3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Fold in any chopped nuts or chocolate chips if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh pumpkin puree for richer flavor and avoid overmixing to keep the bread light and fluffy.

Nutrition

Find it online: https://diymealprep.com/pumpkin-bread-recipe/