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Classic Pumpkin Bread: My 40-Year Beloved, Easy Recipe

Classic Pumpkin Bread
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This recipe makes a moist, flavorful pumpkin bread. It is spiced with cinnamon and nutmeg, and is a go-to for using canned pumpkin to create a comforting, seasonal treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)

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, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and pumpkin puree until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, fold in the chopped walnuts or pecans and raisins.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55-65 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

  • Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
  • For an extra touch, sprinkle a little cinnamon sugar on top before baking.
  • Store leftover pumpkin bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. It also freezes well for longer storage.

Nutrition

Find it online: https://whiskdaily.com/classic-pumpkin-bread-recipe/