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Classic Pumpkin Bread

A delightful and moist pumpkin bread infused with warm spices, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Use high-quality flour for a light texture.
  • 1 cup Granulated Sugar Brown sugar can add moisture.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 tablespoon Ground Cinnamon Use fresh for best flavor.
  • 1/2 teaspoon Ground Nutmeg Try fresh nutmeg for bolder taste.
Wet Ingredients
  • 1/2 cup Vegetable Oil Can substitute with coconut oil or applesauce.
  • 2 large Eggs Room temperature for even mixing.
  • 1/3 cup Water Helps bind ingredients.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan(s) with non-stick spray or butter.
  2. In a large bowl, sift together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the wet ingredients: oil, eggs, and water until well combined.
  4. Gradually combine the wet and dry ingredients, stirring gently to avoid over-mixing.
  5. Fold in the pumpkin puree until the batter is smooth.
  6. Pour the batter into the greased loaf pans, smoothing the top with a spatula.
Baking
  1. Bake for about 55 minutes for a standard loaf or 30 minutes for mini loaves.
  2. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling
  1. Let the bread cool in the pans for about 10 minutes.
  2. Transfer to a wire rack to cool completely before slicing.

Notes

Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for up to 3 months.