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Cinnamon Pumpkin bread

Cinnamon Pumpkin Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 1 loaf (about 10 slices)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x5-inch loaf pan or two smaller loaf pans for mini loaves
  • Parchment paper optional for easy removal
  • Cooling rack

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 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions
 

Preheat & Prep

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

  1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
    mixture of dry ingredients

Mix Wet Ingredients

  1. In another bowl, beat the eggs, then add pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until smooth.
    vibrant orange pumpkin puree sits alongside two glossy egg yolks

Combine

  1. Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; this helps create a pumpkin bread recipe moist and tender.

Bake

  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean.

Cool & Serve

  1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.