Description
This pumpkin bread is soft, warmly spiced, and incredibly moist, making it the cozy fall bake you will want to make again and again.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs, room temperature
- 1 cup (240 g) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with nonstick spray and parchment paper.
- Whisk flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- In a separate bowl, whisk eggs, pumpkin puree, vegetable oil, vanilla extract, and milk until smooth.
- Add the wet mixture to the dry ingredients and gently fold until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, checking around 50 minutes with a toothpick.
- Remove from the oven and cool in the pan for 15 minutes.
- Transfer to a wire rack and cool for another 20 to 30 minutes before slicing.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American