Classic Pumpkin Bread Recipe

This moist, spiced pumpkin bread is perfect for fall (or any time of year!). It’s easy to make and filled with warm cinnamon, nutmeg, and pumpkin flavors.

Ingredients:

• 1¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 1½ cups (340g) pumpkin puree (not pumpkin pie filling)

• ½ cup (120ml) vegetable oil or melted coconut oil

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar (packed)

• 2 large eggs

• ¼ cup (60ml) milk (or water)

• 1 tsp vanilla extract

• Optional: ½ cup chopped walnuts, pecans, or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. Mix wet ingredients: In another bowl, beat pumpkin puree, oil, granulated sugar, brown sugar, eggs, milk, and vanilla until smooth.

4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined (don’t overmix). Fold in nuts or chocolate chips if using.

5. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Variations:

• Glaze: Drizzle with cream cheese glaze (mix 4 oz cream cheese, ½ cup powdered sugar, and 1 tbsp milk).

• Muffins: Bake in a muffin tin for 20–25 minutes.

• Dairy-free: Use almond milk or water instead of milk.

Enjoy warm with butter or a cup of coffee! 🎃🍞