Picture the comforting aroma of warm spices filling your kitchen as you bake this delightful pumpkin bread.
There’s something about the blend of cinnamon, nutmeg, and cloves that feels like a cozy hug on a chilly day.
This easy-to-make recipe transforms simple ingredients into a moist, flavorful loaf that’s perfect for any gathering or a quiet afternoon treat.
Let’s bring this delicious and inviting pumpkin bread to life together!
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing the Best Pumpkin Bread, follow this timeline which includes reading, prep work, cooking, and resting times:
- Read the Recipe (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients needed.
- Gather and Measure Ingredients (5 minutes)
- Collect all the ingredients and measure them out using your measuring cups and spoons.
- Preheat the Oven and Prepare the Loaf Pan (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan and set it aside.
- Mix Dry Ingredients (5 minutes)
- In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients (5 minutes)
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract.
- Combine Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour Batter and Begin Baking (5 minutes)
- Pour the batter into the prepared loaf pan and place it in the preheated oven.
- Bake the Bread (60 minutes)
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Resting Time (10 minutes)
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Cool Completely (Optional)
- Transfer the loaf to a wire rack to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a creamy contrast to the spiced flavors of the pumpkin bread.
- Vanilla Ice Cream: Serve a slice warm with a scoop of vanilla ice cream for a comforting dessert experience.
- Butter Spread: A spread of softened butter enhances the moist texture and adds a rich taste.
- Cream Cheese Frosting: A thin layer of cream cheese frosting can make each slice feel like a slice of cake.
- Fresh Berries: Top with fresh berries for a burst of freshness and a pop of color on your plate.
Storage
To store pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
For longer storage, freeze for up to three months.
Freezing
To freeze pumpkin bread, wrap it tightly in plastic wrap and then foil.
Store in an airtight container or freezer bag for up to 3 months.
Thaw at room temperature before serving.
Reheating
To reheat pumpkin bread, wrap it in foil and place it in a preheated oven at 325°F (163°C) for 10-15 minutes.
This helps retain moisture and guarantees even warming.
Final Thoughts
Pumpkin bread is a delightful treat that’s perfect for fall and beyond.
Its warm spices and moist texture make it a favorite in many households.
Whether you enjoy it with a cup of coffee in the morning or as a dessert after dinner, this recipe is sure to please.
Remember not to overmix the batter to maintain a light texture.
For additional flair, consider adding chopped nuts or chocolate chips.
If you have a sweet tooth, a simple glaze can add an extra layer of sweetness.
Enjoy every slice of this delicious pumpkin bread!
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
You can definitely substitute vegetable oil with other oils like coconut, canola, or olive oil. Just make sure to use the same amount. I once used coconut oil, and it added a lovely, subtle flavor.
Is It Possible to Make This Recipe Gluten-Free?
Yes, you can make it gluten-free! Swap the all-purpose and whole wheat flour with a gluten-free flour blend. I did this last fall, and the bread turned out deliciously moist. Just guarantee your blend contains xanthan gum.
How Can I Adjust the Recipe for a High-Altitude Location?
For high-altitude baking, reduce baking soda and sugar slightly, increase liquid by a tablespoon, and raise oven temperature by 15°F. I’ve found these tweaks prevent dryness and guarantee your pumpkin bread stays moist and delicious.
What Can I Use as a Substitute for Canned Pumpkin Puree?
You can use fresh pumpkin puree instead of canned. Roast a small sugar pumpkin, scoop out the flesh, and blend until smooth. Once, I tried this, and the bread tasted fresher and had a lovely natural sweetness.
How Do I Prevent the Pumpkin Bread From Becoming Too Dry?
Make certain your pumpkin bread stays moist by not overbaking. Keep an eye on it during the last 10 minutes. I once added an extra tablespoon of oil—worked wonders! You can also try using applesauce.
Best Pumpkin Bread Recipe
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan and set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Notes
