Description
There’s nothing quite like the warm aroma of pumpkin, cinnamon, and nutmeg filling your kitchen. This Old-Fashioned Pumpkin Bread is moist, perfectly spiced, and just the right amount of sweet. It’s a classic treat that’s great for breakfast, dessert, or an afternoon snack with a cup of tea or coffee.
Ingredients
- Pumpkin Puree (1 cup) – Adds moisture and rich pumpkin flavor.
- Granulated Sugar (1 cup) – Sweetens the bread just right.
- Brown Sugar (½ cup, packed) – Adds a deeper caramel-like sweetness.
- Vegetable Oil (½ cup) – Keeps the bread soft and moist.
- Eggs (2 large) – Helps bind the ingredients together.
- All-Purpose Flour (1 ¾ cups) – Provides structure to the bread.
- Baking Soda (1 tsp) – Helps the bread rise.
- Baking Powder (½ tsp) – Gives an extra lift for a light texture.
- Salt (½ tsp) – Enhances all the flavors.
- Cinnamon (1 tsp) – The perfect warm spice.
- Nutmeg (½ tsp) – Adds a subtle earthy sweetness.
- Cloves (¼ tsp) – A little goes a long way for extra depth.
- Vanilla Extract (1 tsp) – Rounds out the flavor with a hint of sweetness.
- Milk (¼ cup) – Adds moisture and softens the texture.
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently. Pour in the milk and mix until just combined. Do not overmix.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Slice and enjoy!
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter—stir just until combined for a tender texture.
- Store properly in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Freeze for later by wrapping slices in plastic wrap and storing them in a freezer bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Cuisine: American