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Warm Spiced Pumpkin Bread Recipe

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4.3 from 5 reviews

This pumpkin bread recipe is a wonderfully moist and flavorful fall treat, infused with warm spices like cinnamon, nutmeg, ginger, and cloves. Perfect for breakfast or a cozy snack, it combines the natural sweetness of pumpkin puree with a tender crumb that is sure to delight.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 1½ cups canned pumpkin puree
  • 2 large eggs
  • 1 cup cane sugar
  • ½ cup vegetable oil, plus more for the pan
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and grease an 8×4 or 9×5-inch loaf pan with vegetable oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ground ginger, sea salt, cloves, and nutmeg until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the pumpkin puree, eggs, cane sugar, vegetable oil, milk, and vanilla extract until smooth and fully blended.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Gently fold and mix until just combined, being careful not to overmix. The batter should be thick.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. Check after 45 minutes; if the top is nicely browned, cover it with foil to prevent over-browning. The bread is done when the top springs back when touched and a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the pumpkin bread to cool completely in the pan before slicing. This ensures clean slices and a tender texture.

Notes

  • One 15-ounce can of pumpkin puree contains about 1 ¾ cups. You can use the leftover pumpkin puree to make pumpkin spice lattes or stir it into overnight oats.
  • The recipe has been tested using the entire 15-ounce can of pumpkin puree, but it results in a denser texture and less even baking at the bottom.
  • Covering the loaf with foil partway through baking helps prevent the top from becoming too dark.

Find it online: https://lauracooks.com/warm-spiced-pumpkin-bread-recipe/