Description
Moist, tender, and warmly spiced pumpkin bread with cinnamon, nutmeg, and ginger. Perfect for fall baking, breakfast, or gifting.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp fine sea salt
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 15 oz pumpkin purée (about 1 3/4 cups)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp pure vanilla extract
- Optional topping 1 tbsp melted butter + 2 tsp cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 8×4-inch loaf pans.
- In a bowl, whisk flour, baking powder, cinnamon, ginger, salt, nutmeg, and baking soda.
- In a large bowl, whisk pumpkin purée with sugars until smooth. Add eggs, oil, and vanilla.
- Fold in dry ingredients until just combined. Do not overmix.
- Divide batter between pans. For topping, cut a trench, drizzle butter, and sprinkle cinnamon sugar.
- Bake 60 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack.
Notes
- Loaves taste even better the next day as flavors deepen.
- Freeze one loaf for up to 3 months thaw overnight before serving.
- Add chocolate chips, nuts, or cranberries for variation.
Nutrition
- Calories: 260
