Description
This classic Pumpkin Bread recipe yields a moist, flavorful loaf perfect for fall mornings or anytime you crave a comforting treat. Spiced with cinnamon, nutmeg, and cloves, this pumpkin loaf combines the earthiness of pumpkin puree with a hint of sweetness, baked to golden perfection and optionally topped with turbinado sugar for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 1 teaspoon ground cloves (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- 1½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda (5 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups granulated sugar (400 grams)
- 15 ounces pumpkin puree (425 grams, 1 can, NOT pumpkin pie filling)
- ½ cup vegetable oil (100 grams)
- 3 large eggs (150 grams, room temperature)
Optional Topping
- Turbinado sugar (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, then lightly grease it with nonstick spray to ensure easy removal of the bread after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, cinnamon, nutmeg, baking powder, baking soda, and kosher salt until evenly combined, ensuring the spices and leavening agents are well distributed.
- Combine wet ingredients: In a separate large bowl, stir together granulated sugar, pumpkin puree, vegetable oil, and the eggs until the mixture is smooth and homogenous.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined to avoid overmixing that can toughen the bread. The batter should be thick but pourable.
- Prepare for baking: Pour the batter into the prepared loaf pan and, if desired, sprinkle the top evenly with turbinado sugar to add a subtle crunch and sparkle after baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. This ensures the bread is fully baked but remains moist.
- Cool the bread: Remove the loaf from the oven and let it cool on a wire rack for 10 minutes. Carefully lift the bread out of the pan using the parchment paper sling and allow it to cool completely on the wire rack before slicing to ensure clean cuts and maintain texture.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Allow the bread to cool completely before slicing to prevent crumbling.
- Turbinado sugar is optional but adds a lovely texture and sweetness to the crust.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- You can freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months.