Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Combine wet ingredients: In a large bowl, beat 1 cup pumpkin puree, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to prevent a dense texture.
- Pour batter: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and enjoy plain, or with your favorite spread.
Notes
- Substitution Suggestions: For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). For gluten-free, use a gluten-free flour blend.
- Kid-Friendly Tips: Let kids help with mixing and measuring ingredients. They’ll love swirling in chocolate chips or nuts.
- Scaling Up/Down: Double the recipe to make two loaves—one for now and one to freeze. Or halve the recipe for a smaller loaf.
- Equipment Hacks: No loaf pan? Use a muffin tin for pumpkin muffins. Adjust baking time to 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 55-56 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian