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Irresistible pumpkin bread showcases its moist texture and perfectly spiced flavor, enticing readers to try this recipe for a taste of autumn's perfection.
Lady Maria

Pumpkin Bread Perfection

Enjoy incredibly moist and perfectly spiced pumpkin bread with this easy-to-follow recipe. Perfect for fall baking, this bread freezes beautifully and can be customized with chocolate chips, nuts, or cranberries for a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans optional
  • 1 cup chocolate chips milk, semi-sweet, or dark) (optional
  • 1/2 cup dried cranberries optional
  • Cooking spray or butter, for greasing

Equipment

  • Two 9x5 inch loaf pans
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups
  • Measuring spoons
  • whisk
  • Rubber spatula
  • Electric mixer (handheld or stand mixer)
  • Parchment paper (optional)
  • Oven
  • wire rack
  • Wooden skewer or toothpick

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9x5 inch loaf pans, or line them with parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  4. In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
  5. Add the eggs, one at a time, to the sugar mixture, mixing well after each addition.
  6. Stir in the pumpkin puree and vanilla extract until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  8. If using, fold in the nuts, chocolate chips, or dried cranberries.
  9. Divide the batter evenly between the prepared loaf pans.
  10. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  11. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  12. Slice and enjoy!

Notes

For best results, avoid overmixing the batter to ensure a tender crumb. Use room temperature eggs for a smoother batter. To store, wrap cooled bread tightly and keep at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 2-3 months. Consider adding a cream cheese swirl for a richer flavor.