Description
This Spiced Moist Pumpkin Bread is a delightful fall-inspired treat, packed with warm spices and rich pumpkin flavor. Perfectly moist and tender, it combines classic autumn spices like cinnamon, nutmeg, cloves, and ginger with pumpkin puree, resulting in a comforting loaf that’s ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk until the mixture is evenly blended.
- Combine Wet Ingredients: In a separate large mixing bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, orange juice, and vanilla extract to the eggs. Mix until the batter is smooth and uniform.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently just until the batter is smooth and well combined, taking care not to overmix to keep the bread tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan, spreading it out smoothly with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Confirm doneness by inserting a toothpick into the center — it should come out clean.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- Make sure not to overmix the batter to ensure a moist and tender bread texture.
- Use canned pumpkin puree for consistent moisture and flavor.
- You can substitute orange juice with apple juice or milk if desired.
- Store the pumpkin bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- For added texture, consider folding in 1/2 cup chopped nuts or chocolate chips before baking.
