Pumpkin Bread Recipe
A delectably moist and tender loaf infused with the essence of pumpkin and autumnal spices. This warmly spiced bread is ideal for preparing in advance and offers lasting freshness, making it a timeless seasonal favorite.
Ingredients
- ½ teaspoon ground nutmeg optional
- 15 ounces pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda sifted to remove clumps
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 cup extra light olive oil or substitute vegetable or corn oil
- 3 large eggs at room temperature
- ½ teaspoon ground cloves optional
- 1½ cups granulated sugar
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F. Prepare two 8½"x4½" loaf pans by greasing them with butter and dusting lightly with flour.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt, whisking until evenly mixed.
- In a separate medium bowl, whisk together the eggs, oil, and pumpkin puree until fully blended.
- Pour the wet mixture into the bowl with the dry ingredients and stir until the batter is smooth and uniform.
- Evenly distribute the batter between the two prepared pans and bake for 45 to 55 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to rest in the pans for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Notes
Baking time may differ depending on your oven and the type of pan used. Loaves baked in darker pans will typically cook faster than those in lighter pans.