Description
A moist and flavorful pumpkin bread perfect for fall baking, featuring warm spices like cinnamon, nutmeg, and cloves. This easy-to-make loaf combines pumpkin puree, aromatic spices, and optional nuts, finished with a buttery cinnamon-sugar topping for extra sweetness and crunch.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Add-ins and Topping
- ½ cup chopped walnuts or pecans (optional)
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin bread.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan, or alternatively, line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices.
- Prepare the Wet Ingredients: In a large bowl, whisk the two large eggs and granulated sugar together until the mixture is smooth and creamy.
- Add Pumpkin and Liquids: Stir in the canned pumpkin puree, vegetable oil, milk, and vanilla extract into the egg and sugar mixture until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Fold in Nuts: If using, fold in the chopped walnuts or pecans gently to distribute them throughout the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Add Topping: Brush the melted butter over the batter’s surface and sprinkle evenly with the cinnamon-sugar mixture for a flavorful crust.
- Bake: Bake the pumpkin bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Adjust for Browning: If the bread starts to brown too quickly on top, cover it loosely with foil to prevent burning during the remaining baking time.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure you use canned pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the batter after combining wet and dry ingredients to keep the bread moist and tender.
- Optional nuts add great texture but can be omitted for a nut-free version.
- The cinnamon-sugar topping can be skipped or adjusted based on your preference for sweetness and crunch.
- Let the bread cool completely before slicing to maintain its shape and texture.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
