Name: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking soda (sifted); 2 tsp baking powder; 2 tsp cinnamon; 1/4 tsp ground cloves (optional); 1/2 tsp ground nutmeg (optional); 1/2 tsp fine sea salt; 3 large eggs (room temperature); 1 cup extra light olive oil (or vegetable or corn oil); 15 oz pumpkin puree; 1 tsp vanilla extract

Description

This moist and flavorful pumpkin bread is the perfect autumn treat, packed with warm spices and rich pumpkin puree. Soft, tender, and wonderfully spiced, it’s an easy-to-make quick bread ideal for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted)
2 tsp baking powder
2 tsp cinnamon
1/4 tsp ground cloves (optional)
1/2 tsp ground nutmeg (optional)
1/2 tsp fine sea salt

Wet Ingredients

3 large eggs (room temperature)
1 cup extra light olive oil (or vegetable or corn oil)
15 oz pumpkin puree
1 tsp vanilla extract

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350˚F. Butter and lightly dust with flour two 8 1/2" x 4 1/2" bread pans to ensure the bread doesn’t stick.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until evenly combined and lump-free.
Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until slightly frothy. Then mix in the oil, pumpkin puree, and vanilla extract until smooth and well combined.
Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently but thoroughly until the batter is smooth and just combined without overmixing.
Pour Batter and Bake: Divide the batter evenly between the two prepared bread pans. Place them in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Adjust timing slightly based on your oven; this recipe typically takes about 50 minutes.
Cool the Bread: Let the breads cool in their pans for 10 to 15 minutes. Then transfer them to wire racks to cool completely before slicing to maintain perfect texture.

Notes

Ensure eggs are at room temperature for better texture and rise.
Do not overmix the batter to avoid dense bread.
Use pumpkin puree, not pumpkin pie filling, for best flavor control.
If you want to add nuts or chocolate chips, fold them gently into the batter before baking.
Store the pumpkin bread wrapped at room temperature for up to 3 days or freeze for longer storage.