Description
This delicious homemade pumpkin bread is a moist, spiced loaf perfect for autumn or any time you crave cozy flavors. Made with pumpkin puree, warm spices like cinnamon and nutmeg, and a tender crumb, it’s an easy-to-make treat that fills your kitchen with comforting aromas. Ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Pumpkin puree (Canned or freshly made)
- 2 large Eggs
- 1/2 cup Vegetable oil
- 1/4 cup Water
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the bread evenly.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well blended. This distributes the leavening agents and spices evenly.
- Prepare wet ingredients: In a separate bowl, beat the eggs until frothy, then add the pumpkin puree and vegetable oil. Mix these wet ingredients thoroughly to combine.
- Combine wet and dry mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just blended to avoid overmixing which can make the bread dense.
- Add water and adjust batter: Pour in the water and stir gently to achieve a smooth, pourable batter texture.
- Prepare the loaf pan: Grease a 9×5-inch loaf pan with vegetable oil or line it with parchment paper to prevent sticking.
- Fill the pan: Pour the batter into the prepared pan and smooth the top evenly with a spatula.
- Bake the bread: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cooling: Remove the bread from the oven and let it cool in the pan for 10 minutes to firm up before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice the pumpkin bread and enjoy as a comforting snack or breakfast item.
Notes
- You can substitute canned pumpkin puree with homemade cooked and mashed pumpkin for a fresher flavor.
- Use parchment paper for easier removal and cleaner cleanup.
- For added texture and flavor, consider folding in 1/2 cup chopped nuts or chocolate chips before baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This pumpkin bread also freezes well; wrap tightly and thaw before serving.
