Description
This easy pumpkin bread recipe yields moist, flavorful loaves infused with warm spices like cinnamon, cloves, and nutmeg. Perfect for fall or anytime you crave a cozy treat, it’s made with simple pantry ingredients and canned pumpkin puree for convenience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda (sifted)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz canned pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted baking soda, baking powder, ground cinnamon, optional cloves and nutmeg, and fine sea salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, extra light olive oil, and canned pumpkin puree until smooth and fully blended.
- Combine Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the bread tender.
- Bake: Divide the batter evenly between the two prepared loaf pans. Place in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the pumpkin bread loaves to cool in the pans for 10–15 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to avoid dense bread.
- Optional spices like cloves and nutmeg add depth but can be omitted if preferred.
- You can substitute oil types, but extra light olive oil adds a mild flavor without overpowering.
- Ensure eggs are at room temperature for better mixing and texture.
- Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.
