Homemade Pumpkin Bread
A warm and comforting pumpkin bread recipe perfect for fall or as a delicious snack any time of year.
Ingrédients
Dry Ingredients
- 1 3/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup granulated sugar Can be substituted with coconut sugar.
- 1/2 cup brown sugar
- 1 cup pumpkin puree Ensure it is pure pumpkin, not pumpkin pie filling.
- 1/2 cup vegetable oil Substitute with plant-based oil for dairy-free.
- 1/4 cup water
- 2 large eggs Flax eggs can be used as an egg substitute.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix Wet Ingredients
- In another bowl, blend the granulated sugar, brown sugar, pumpkin puree, vegetable oil, water, and eggs until well combined.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool Down
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months.