Pumpkin Bread
This moist and flavorful pumpkin bread is perfect for autumn. It's made with fresh pumpkin puree and warm spices, offering a delicious treat for breakfast, a snack, or dessert.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9 x 5 inches)
- 1 rubber spatula
- 1 oven
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree Ensure it is not sweetened or spiced.
- ¼ cup water
- ½ cup chopped walnuts or pecans Optional.
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until well combined.
- In another bowl, beat together the vegetable oil, eggs, pumpkin puree, and water until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; lumps are okay.
- If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Ensure that the pumpkin puree is not sweetened or spiced for the best results.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Feel free to experiment with adding chocolate chips or dried fruits for extra flavor.