Pumpkin Bread
This pumpkin bread is made with pumpkin puree, brown sugar, and warm spices, creating a moist loaf with a soft crumb and a lightly crackled top. The combination of cinnamon, nutmeg, and cloves adds depth of flavor, while the pumpkin keeps every slice tender and rich, making it a great choice for breakfast, snacking, or serving with coffee or tea.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Loaf pan (8x4 inches)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup dark brown sugar
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 1 cup canned pumpkin puree vibrant and smooth
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line an 8x4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and eggs until smooth.
- In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
