Description
This spiced pumpkin bread is moist, warmly spiced, and rich with pumpkin flavor. Perfect for fall, it’s easy to make and even better the next day.
Ingredients
- 1–3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1–1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin purée
- 1/3 cup (80ml) water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger.
- In a large bowl, combine the sugar, oil, eggs, pumpkin, water, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking.
- Cool in the pan for 10 minutes, then lift the bread out using the parchment overhang and transfer to a wire rack to cool completely.
Notes
- The bread tastes even better the next day after the flavors have melded.
- Store at room temperature, wrapped tightly, for up to 3 days or refrigerate for longer shelf life.
- Can be frozen for up to 3 months. Wrap tightly in plastic and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
