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Description
A cozy and easy pumpkin bread recipe perfect for fall, made from scratch with warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 (15-ounce) can pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup water
- Optional: 1 cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until they are well combined.
- In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix. If you are adding optional mix-ins like chocolate chips, nuts, or cranberries, fold them in now.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 60-70 minutes. You will know it is done when a wooden skewer or toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely.
- Slice and serve your pumpkin bread. Store any leftovers at room temperature, tightly covered, for up to 3 days, or in the refrigerator for up to a week.
Notes
- For extra flavor, you can substitute orange juice for the water.
- Store leftovers tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg