Ingredients
Scale
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- All-Purpose Flour: 1 ¾ cups (210g)
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- Granulated Sugar: 1 ½ cups (300g) (You can slightly reduce this if you prefer less sweetness, e.g., to 1 ¼ cups)
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- Canned Pumpkin Purée: 1 cup (240g) (NOT pumpkin pie filling)
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- Vegetable Oil: ½ cup (120ml) (or canola oil, light olive oil, or melted coconut oil)
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- Large Eggs: 2
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- Baking Soda: 1 teaspoon
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- Ground Cinnamon: 1 teaspoon
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- Ground Nutmeg: ½ teaspoon
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- Ground Ginger: ¼ teaspoon
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- Ground Cloves: ¼ teaspoon (or use 2 teaspoons of pumpkin pie spice in place of individual spices)
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- Salt: ½ teaspoon
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- Water (Optional, if batter is too thick): 1-2 tablespoons
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- Optional Add-Ins (from your pantry!):
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- ½ – ¾ cup chocolate chips (semi-sweet, milk, or dark)
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- ½ – ¾ cup chopped nuts (walnuts or pecans)
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- ½ cup raisins or dried cranberries
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- Optional Add-Ins (from your pantry!):
Instructions
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- Preheat Oven and Prepare Pan:
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- Preheat your oven to 350°F (175°C).
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- Grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on two sides for easy removal of the bread after baking.
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- Preheat Oven and Prepare Pan:
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- Combine Dry Ingredients:
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- In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves (or pumpkin pie spice), and salt. Whisking helps to aerate the flour and distribute the leavening and spices evenly. Set aside.
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- Combine Dry Ingredients:
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- Combine Wet Ingredients:
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- In a separate medium mixing bowl, whisk together the granulated sugar and vegetable oil until well combined.
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- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and slightly pale.
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- Whisk in the canned pumpkin purée until fully incorporated.
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- Combine Wet Ingredients:
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- Combine Wet and Dry Ingredients:
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- Pour the wet pumpkin mixture into the bowl with the dry ingredients.
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- Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour remaining are okay. Overmixing can lead to a tough bread.
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- If the batter seems exceptionally thick, you can stir in 1-2 tablespoons of water to loosen it slightly.
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- Combine Wet and Dry Ingredients:
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- Stir in Optional Add-Ins (If Using):
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- If you’re adding chocolate chips, chopped nuts, raisins, or dried cranberries, gently fold them into the batter now.
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- Stir in Optional Add-Ins (If Using):
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- Pour Batter into Pan and Bake:
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- Pour the prepared batter evenly into the greased and floured (or parchment-lined) loaf pan. Smooth the top with your spatula.
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- Bake in the preheated oven for 55-70 minutes.
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- The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). The top should be golden brown and spring back lightly when touched.
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- If the top of the bread starts to brown too quickly before the inside is cooked, you can loosely tent it with a piece of aluminum foil for the remaining baking time.
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- Pour Batter into Pan and Bake:
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- Cool the Bread:
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- Once baked, remove the loaf pan from the oven and place it on a wire cooling rack.
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- Let the pumpkin bread cool in the pan for 10-15 minutes.
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- After 10-15 minutes, carefully invert the bread onto the wire rack to cool completely. If you used parchment paper, you can lift it out by the overhangs.
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- Allow the bread to cool completely (at least 1-2 hours) before slicing. This is important, as warm quick breads can be crumbly and difficult to slice neatly. The flavor also develops further as it cools.
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- Cool the Bread:
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- Slice and Serve:
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- Once completely cooled, slice the pumpkin bread with a serrated knife and enjoy!
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- Slice and Serve:
Nutrition
- Serving Size: one normal portion
- Calories: 250-300