Ingredients
1 (15-ounce) can 100% pure pumpkin puree (not pie filling)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
Step 2: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Step 6: Let the pumpkin bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the bread onto the wire rack to cool completely before slicing and serving.
Notes
For an extra treat, add 1 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the batter before baking. This pumpkin bread recipe stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
