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Pumpkin Bread

This pumpkin bread is a hug in a loaf combining pumpkin puree and warm spices into a moist, tender bread perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup chopped walnuts or pecans optional

Equipment

  • Mixing bowl
  • Whisk
  • Loaf pan
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with cooking spray or butter.
  3. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not overmix.
  6. Fold in the chopped walnuts or pecans if using.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60 minutes, or until a toothpick inserted into 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

Store the pumpkin bread in an airtight container for up to one week in the refrigerator or freeze for up to three months.