Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, or swap the vegetable oil for applesauce to reduce fat content. This flexibility allows you to tailor the recipe to your taste and dietary needs, much like how my family always adapted recipes with whatever was available in our pantry.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. I always picture my grandmother’s hands expertly mixing spices, adding just the right touch to our meals.
- In a separate bowl, beat the eggs until frothy. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The scent of baking pumpkin bread is like a warm hug, filling the kitchen with a comforting aroma that reminds me of family gatherings.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International