Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin purée, vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until the mixture is smooth and consistent.
- Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to preserve a tender crumb.
- Prepare for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a sweeter finish, drizzle with cream cheese glaze or sprinkle cinnamon sugar on top before baking.
- Mix in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor variations.
- This bread freezes well for up to 3 months when wrapped tightly to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
