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Classic Pumpkin Bread: 1 moist fall bake

Classic Pumpkin Bread
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Bake a moist and delicious Classic Pumpkin Bread that’s perfect for fall snacking. This recipe is easy to follow and yields a wonderfully spiced loaf.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, beat the sugar and eggs until well combined.
  4. Stir in the pumpkin puree, vegetable oil, water, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/2 cup of chopped pecans or walnuts to the batter.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • This bread freezes well for later enjoyment.

Nutrition

Find it online: https://epicureempire.com/classic-pumpkin-bread-moist-fall-bake/