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A tender, moist pumpkin bread with rich pumpkin flavor and warm spices like cinnamon, cloves, and nutmeg. Made with simple pantry ingredients and no mixer, yields two 8½” x 4½” loaves.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda, sifted to avoid lumps
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves (optional)
  • 1/2 tsp ground nutmeg (optional)
  • 1/2 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1 cup extra light olive oil (or vegetable or canola oil)
  • 15 oz pumpkin puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F; butter two 8½” x 4½” loaf pans and lightly dust with flour.
  2. Whisk together the dry ingredients (flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt) in a large bowl.
  3. Whisk together the wet ingredients (pumpkin puree, oil, eggs, and vanilla) in a separate bowl.
  4. Pour the wet mixture into the dry and whisk gently until just combined, leaving a few small lumps.
  5. Divide the batter evenly between the prepared loaf pans.
  6. Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the loaves in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Keep the oil; it ensures a tender, moist crumb—do not swap with butter., Do not overmix; stir just until ingredients come together, leaving a few lumps to keep bread tender., Try add-ins like 1 cup chocolate chips, chopped pecans or walnuts, dried cranberries, or chopped dates for added flavor and texture., For bolder spice flavor, substitute individual spices with 1 teaspoon pumpkin pie spice., Make a streusel topping with 1/4 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon melted butter; sprinkle before baking., Make glaze with 1 cup powdered sugar and 1-2 tablespoons milk or maple syrup to drizzle over cooled loaves., Convert to muffins (18–20 muffins) by baking 18–22 minutes; use mini loaf pans adjusting baking time accordingly., Substitute up to 1 cup all-purpose flour with whole wheat pastry flour for nuttier taste and extra fiber., Store bread wrapped tightly to keep fresh for 3-5 days at room temperature or fridge., Freeze whole loaves or slices wrapped in plastic wrap and foil for up to 3 months; thaw overnight in fridge or few hours at room temp., Best served with butter, honey butter, almond butter, peanut butter, or cream cheese.

Nutrition

Find it online: https://sweetandsupper.com/pumpkin-bread-recipe-so-easy/