Pumpkin Bread
Moist and spiced pumpkin bread that captures the essence of fall, perfect for any time of day or special gathering.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 pieces eggs
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Optional Ingredients
- 1/2 cup chopped nuts (optional)
- 1/4 cup maple syrup
Topping
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/4 cup oats
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the canned pumpkin, vegetable oil, and sugar until well blended. Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir together until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be cautious not to overmix.
- Fold in the chopped nuts if using.
- Pour the mixed batter into a greased loaf pan.
- In a small bowl, mix the melted butter, brown sugar, and oats, then sprinkle over the top of the unbaked batter.
Baking
- Place the pan in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For added flavor, consider using fresh pumpkin instead of canned, and feel free to adjust spices to your liking. Store pumpkin bread at room temperature for up to 3 days or freeze for up to 3 months.