Description
This Moist Spiced Baked Pumpkin Bread is a warm and comforting treat perfect for fall or any time you crave a tender, flavorful quick bread. Packed with aromatic spices like cinnamon, nutmeg, and cloves, and enriched with pumpkin puree, this loaf is delightfully moist and lightly sweetened with both granulated and brown sugar. Easy to prepare and bake, it’s an ideal snack or breakfast option that pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined and evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, combine the pumpkin puree, vegetable oil, eggs, water, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined. The batter will be thick; avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is ready.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Cool Completely: Carefully transfer the bread onto a wire rack to cool completely before slicing. This prevents crumbling and allows flavors to develop fully.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
- Do not overmix the batter; this helps keep the bread moist and tender.
- You can add chopped nuts like walnuts or pecans for added texture if desired.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
