Classic Pumpkin Bread
Classic Pumpkin Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 cup pumpkin purée
- 1/2 cup neutral oil, such as canola or avocado
- 2 large eggs
- 1/3 cup milk, dairy or non-dairy
- 2 teaspoons vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice until thoroughly combined.
⏱️ 2 min
- 2
Form a 'well' or 'reverse volcano' in the center of the dry ingredient mixture.
⏱️ 1 min
- 3
Pour the pumpkin purée, neutral oil, two eggs, milk, and vanilla extract directly into the well.
⏱️ 2 min
- 4
Lightly mix only the wet ingredients together within the well using a whisk.
⏱️ 1 min
- 5
Gradually incorporate the surrounding dry ingredients into the wet mixture, whisking until just combined and no dry streaks remain. Be careful not to overmix.
⏱️ 3 min
- 6
Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 3 min•🌡️ 350
- 7
Pour the prepared batter into the lined loaf pan.
⏱️ 1 min
- 8
Bake in the preheated oven for 45 to 50 minutes. If the top starts to brown too quickly, lightly tent the loaf with aluminum foil to prevent over-browning while allowing the inside to continue cooking.
⏱️ 45 min•🌡️ 350
- 9
Once baked, let the pumpkin bread cool slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pumpkin Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 cup pumpkin purée
- 1/2 cup neutral oil, such as canola or avocado
- 2 large eggs
- 1/3 cup milk, dairy or non-dairy
- 2 teaspoons vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice until thoroughly combined.
⏱️ 2 min - 2
Form a 'well' or 'reverse volcano' in the center of the dry ingredient mixture.
⏱️ 1 min - 3
Pour the pumpkin purée, neutral oil, two eggs, milk, and vanilla extract directly into the well.
⏱️ 2 min - 4
Lightly mix only the wet ingredients together within the well using a whisk.
⏱️ 1 min - 5
Gradually incorporate the surrounding dry ingredients into the wet mixture, whisking until just combined and no dry streaks remain. Be careful not to overmix.
⏱️ 3 min - 6
Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 3 min•🌡️ 350 - 7
Pour the prepared batter into the lined loaf pan.
⏱️ 1 min - 8
Bake in the preheated oven for 45 to 50 minutes. If the top starts to brown too quickly, lightly tent the loaf with aluminum foil to prevent over-browning while allowing the inside to continue cooking.
⏱️ 45 min•🌡️ 350 - 9
Once baked, let the pumpkin bread cool slightly before slicing and serving.
⏱️ 5 min