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Best Pumpkin Bread

A delightful pumpkin bread bursting with warm spices, perfect for fall gatherings or cozy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can (15 oz) pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. If using, fold in the chopped walnuts or pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover pumpkin bread wrapped tightly in plastic wrap or aluminum foil in an airtight container. It stays fresh at room temperature for about 2 to 3 days or can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature, and warm in the oven at 350°F for about 10-15 minutes before serving.