Pumpkin Bread

The very first time I baked pumpkin bread, it wasn’t for a special occasion or a holiday—it was for a rainy Tuesday afternoon. The clouds had rolled in early, the air smelled faintly of wet leaves, and I had a small can of pumpkin puree sitting in the pantry, begging to be used. I remember the way the kitchen filled with the scent of cinnamon, nutmeg, and cloves, wrapping the whole house in a blanket of warmth. By the time the bread came out of the oven, I had a steaming mug of tea ready, and the first slice disappeared before it even had a chance to cool.

Since then, pumpkin bread has become my go-to comfort bake—something I make not just in autumn, but whenever I need a little edible hug. It’s moist, tender, and just the right amount of sweet, with those familiar spices that make you want to slow down and savor the moment. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a treat for friends, this bread is pure coziness in loaf form.

Ingredients:

  • 1 3/4 cups all-purpose 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
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large mixing bowl, beat together the oil, granulated sugar, and brown sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the pumpkin puree, milk, and vanilla extract until evenly blended.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  7. Fold in the nuts if you’re using them.
  8. Pour the batter into the prepared loaf pan, smoothing out the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving Tip:
This bread tastes amazing on its own, but for an extra treat, spread a little cream cheese or drizzle with a light glaze. And don’t be surprised if it disappears faster than you expect, it has that effect!

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