Description
Warm spices mingle with smooth pumpkin puree to create a loaf with a tender crumb and a subtly sweet crust. Each slice offers a cozy aroma and a moist texture that makes mornings feel like autumn sunshine.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan, lining with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale and well combined.
- Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely before slicing.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- For extra warmth, add a pinch of ground cardamom or allspice to the spice mix.
- Store the cooled bread wrapped in plastic wrap at room temperature for up to 3 days.
- Leftover slices make delicious French toast the next morning.