Description
A moist and tender pumpkin bread recipe infused with warm fall spices cinnamon, nutmeg, and cloves. Perfectly sweet and comforting, this loaf is a cozy treat for breakfast, dessert, or anytime in between.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade, well-drained)
- 1 cup sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together pumpkin puree, sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in nuts, if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Swap white sugar for brown sugar for a richer, molasses-like flavor.
- Mini loaf pans or muffin tins reduce baking time check at 25–30 minutes.
- Store tightly wrapped at room temperature for 3 days, or freeze for up to 3 months.
Nutrition
- Calories: 265