Description
This pumpkin bread recipe delivers a soft, moist crumb with a wonderful pumpkin flavor enhanced by warm fall spices. Easy to prepare and perfect for cozy baking sessions, it keeps well and can be made ahead for a delicious treat any time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ground cloves (optional)
- 1/2 tsp ground nutmeg (optional)
- 1/2 tsp fine sea salt
Wet Ingredients
- 3 large eggs, room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree
- 1 tsp vanilla extract
Instructions
- Prepare Pans: Preheat your oven to 350˚F (175˚C). Butter and lightly flour two 8 1/2″ x 4 1/2″ bread pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until well combined and lumps are eliminated.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, pumpkin puree, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, then whisk gently until the batter is smooth and lump-free, being careful not to over-mix.
- Fill Pans and Bake: Divide the batter evenly between the prepared bread pans. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. The typical bake time is around 50 minutes, but ovens vary.
- Cool: Allow the breads to cool in their pans for 10 to 15 minutes before transferring them to a wire rack to cool completely. This helps prevent breaking and allows the bread to set.
Notes
- You can substitute extra light olive oil with vegetable or corn oil as preferred.
- Optional spices such as ground cloves and nutmeg add extra warmth but can be omitted if desired.
- Ensure eggs are at room temperature for better batter consistency.
- Do not over-mix the batter to keep the bread tender and moist.
- Store the bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing the bread after baking is also an option; slice before freezing for convenient servings.
