Description
This moist and flavorful Pumpkin Bread is a perfect autumn treat packed with warm spices like cinnamon, ginger, nutmeg, and cloves. Made with pumpkin puree, brown sugar, and a blend of aromatic spices, it’s a comforting and easy-to-make quick bread that’s perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup brown sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat and prepare pan: Preheat your oven to 350º F (175º C). Line a bread pan with parchment paper and lightly grease it to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, melted butter, vanilla extract, and brown sugar. Stir together until the mixture is smooth and well combined.
- Add dry ingredients: Add flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves to the bowl. Mix until all the ingredients are fully incorporated and the batter is smooth.
- Transfer batter to pan: Pour the batter into the prepared bread pan and spread it out evenly with a spatula.
- Bake the bread: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and transfer it from the pan onto a wire rack to cool completely. Once cooled, slice and serve.
Notes
- Make sure the pumpkin puree is not too watery for best results.
- Use fresh spices for the best flavor.
- You can substitute all-purpose flour with whole wheat flour for a healthier option.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Leftover pumpkin bread can be toasted for a delicious snack.
