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Homemade Pumpkin Bread

A warm and comforting pumpkin bread recipe perfect for fall or as a delicious snack any time of year.
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Préparation 15 minutes
Cuisson 1 heure
Temps total 1 heure 15 minutes
Portions: 10 slices
Plat: Breakfast, Dessert, Snack
Cuisine: American, Seasonal
Calories: 200
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Combine Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix Wet Ingredients
  1. In another bowl, blend the granulated sugar, brown sugar, pumpkin puree, vegetable oil, water, and eggs until well combined.
Combine Mixtures
  1. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Bake
  1. 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
  1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes et conservation

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.