Pumpkin Bread Recipe
This pumpkin bread recipe is an easy-to-follow, delightful fall treat that offers a perfect balance of rich flavors and a soft, moist texture. Whether you enjoy it as an afternoon snack or a dessert, this recipe is sure to be a hit with family and friends!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans optional
- ½ cup water if the batter seems too thick
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Combine Wet Ingredients:
- In a large bowl, beat the eggs. Add the pumpkin purée, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Optional Add-ins:
- If you're adding nuts, gently fold in the walnuts or pecans.
Pour the Batter:
- Pour the batter into the prepared loaf pan, spreading it evenly.
Bake:
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
Cool:
- Let the pumpkin bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Serve:
- Once fully cooled, slice the pumpkin bread and serve. Enjoy!
Video
Notes
- Calories: 220
- Fat: 8g
- Carbs: 32g
- Protein: 3g
- Fiber: 2g
- Sugar: 15g
- Sodium: 120mg
- Cholesterol: 35mg