Description
This delicious pumpkin bread is a perfect treat for the fall season. Moist and flavorful, it’s great for breakfast or as a snack with a cup of coffee. Easy to make and even better the next day, this recipe is sure to become a favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 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 cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 (15-ounce) can pure pumpkin puree
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add oil, applesauce, pumpkin puree, milk, and vanilla extract; mix well.
- Combine: Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
- Bake: Pour batter into loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, fold in 1/2 cup chopped nuts or chocolate chips.
- This bread tastes even better the next day. Wrap tightly and store at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
