Warm, fragrant, and full of cozy pumpkin spice, this pumpkin bread makes a lovely Thanksgiving morning treat. Enjoy a slice with coffee or tea, or wrap up a loaf to share.
Makes: 1 loaf
Prep time: 15 minutes
Bake time: 55–65 minutes
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Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup neutral oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped pecans or chocolate chips
Instructions
- Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line it with parchment paper.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix the wet ingredients. In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
- Make the batter. Add the dry ingredients to the wet mixture and stir just until combined. Fold in pecans or chocolate chips, if using. Avoid overmixing.
- Bake. Pour the batter into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool. Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool before slicing.
Storage: Keep the cooled bread wrapped at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, wrap slices or the whole loaf and freeze for up to 3 months.
