Perfect Pumpkin Bread

Ingredients

• 2 teaspoons baking powder

• 2 cups all-purpose flour, spooned and leveled

• 2 teaspoons ground cinnamon

• ½ teaspoon baking soda

• ½ teaspoon ground ginger

• ½ teaspoon sea salt

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• 1½ cups canned pumpkin puree*

• 2 large eggs

• 1 cup cane sugar

• ½ cup vegetable oil, plus more for the pan

• ¼ cup milk

• 1 teaspoon vanilla extract

  

Instructions Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.

• In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.

• Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.

• Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.

• Allow to cool completely in the pan before slicing and serving. Here’s what you’ll need to make this easy pumpkin bread recipe:

• Pumpkin, of course! I tested this recipe two ways: using a full (15-ounce) can of pumpkin and using slightly less, 1 1/2 cups. While I hate to leave you with leftover pumpkin, I found that using 1 1/2 cups gave the loaf a better texture. It’s super moist, but not dense. You’ll have a few tablespoons of pumpkin puree leftover—perfect for making a pumpkin spice latte! Be sure to use pure pumpkin puree, not pumpkin pie filling. I like Libby’s.

• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.

• Vegetable oil – For moisture and richness. Another neutral oil, such as avocado or canola oil, would work here too!

• Milk – Use whatever kind you keep on hand. Regular milk, almond milk, and oat milk are all great choices.

• Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.

• Cane sugar – For sweetness.

• Cinnamon, ginger, nutmeg, and cloves – For warm, cozy fall flavor. A tablespoon of pumpkin pie spice works too.

• Vanilla extract – It enhances the spices’ warm flavor.

• And sea salt – To make all the flavors pop!

How to Make Pumpkin Bread

This pumpkin bread recipe is so easy to make! Here’s how it goes:

First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.

Then, bake. Pour the batter into a greased loaf pan and bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, 60 to 70 minutes.

• Tip: Check the loaf after 45 minutes in the oven. If the top is browned, tent it with foil for the remaining bake time so that it doesn’t get too dark before the loaf cooks through.

Let the quick bread cool completely before slicing and serving.

Finally, enjoy! Devour a slice plain, or slather it with butter or honey butter. Leftover pumpkin bread keeps well in an airtight container at room temperature for up to 3 days.

For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze for up to 3 months. Allow the slices to thaw at room temperature, or unwrap and defrost them in the microwave for about 30 seconds.

Pumpkin Bread Recipe Variations

Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to adapt this recipe to suit your tastes. Here are a few fun ways to change it up:

• Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!

• Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.

• Go the chocolate route. Fold 1/2 cup dark chocolate chips into the batter. Scatter more on top for good measure!

• Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!

Recipe from https://www.loveandlemons.com/pumpkin-bread/

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