Pumpkin Bread
Moist, spiced pumpkin bread that's perfect for fall but delicious year-round. This quick bread is packed with pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree, not pumpkin pie filling
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts, optional
- 1/2 cup raisins, optional
Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
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2
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp ground ginger.
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3
In a large bowl, beat 2 large eggs and 1 1/2 cups granulated sugar until well combined.
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4
Stir in 1 1/2 cups not pumpkin pie filling pumpkin puree, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
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5
Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix.
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6
Fold in 1/2 cup chopped walnuts and/or 1/2 cup raisins if using.
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7
Pour batter into the prepared loaf pan and smooth the top.
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8
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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9
Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
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10
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.