Description
This pumpkin spice bread is moist, flavorful, and filled with warm autumn spices. Made with real pumpkin puree, cinnamon, nutmeg, and cloves, it’s the perfect fall baking recipe for breakfast, snacks, or holiday gatherings.
Ingredients
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1 3/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/4 tsp ground ginger
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1 cup pumpkin puree (not pumpkin pie filling)
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1/2 cup vegetable oil (or melted butter)
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1 cup granulated sugar
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1/2 cup brown sugar, packed
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2 large eggs
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1/4 cup milk (or dairy-free alternative)
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
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In a large bowl, combine pumpkin puree, oil, granulated sugar, brown sugar, eggs, milk, and vanilla. Mix until smooth.
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Gradually stir in dry ingredients until just combined (do not overmix).
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Add 1/2 cup chocolate chips or chopped nuts for extra flavor.
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Bread stays moist for up to 4 days in an airtight container.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread,
- Method: Baking
- Cuisine: American
