Our Favorite Pumpkin Bread

Warm, moist, and perfectly spiced, this pumpkin bread is a fall favorite that’s easy to make and impossible to resist. Whether for breakfast, a snack, or dessert, it’s sure to delight everyone.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) canned pumpkin puree
• Optional: ½ cup (60g) chopped nuts or chocolate chips

Instructions

1. Preheat: 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Mix wet ingredients: Beat sugar, oil, eggs, and vanilla. Stir in pumpkin puree.
4. Combine: Add dry to wet mixture until just combined. Fold in nuts or chips.
5. Bake: Pour into pan. Bake 60–70 mins until a toothpick comes out clean.
6. Cool: Rest 10 mins, then cool on wire rack.

Tips

• Brush top with melted butter for extra moistness.
• Store tightly wrapped at room temp up to 5 days, or freeze.

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