Description
This classic pumpkin bread recipe delivers moist, flavorful slices infused with warm spices like cinnamon, nutmeg, and cloves. Perfectly sweetened and enhanced with a tender crumb, this quick bread features optional crunchy walnuts or pecans and a delicious cinnamon-sugar topping for a festive touch. Ideal for fall gatherings or a cozy snack alongside your favorite cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Topping
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves until evenly combined.
- Prepare the Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until the mixture is smooth and well combined.
- Combine Wet Ingredients: Stir in the canned pumpkin puree, vegetable oil, milk, and vanilla extract into the egg and sugar mixture until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Nuts: Fold in the chopped walnuts or pecans if you choose to include them, adding a pleasant crunch.
- Pour Batter Into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Add Topping: Brush the surface of the batter with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top for a sweet, spiced finish.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cover if Necessary: If the bread begins to brown too rapidly, tent it loosely with foil to prevent burning while the inside finishes baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Do not overmix the batter once the dry ingredients are added; overmixing can lead to a dense bread.
- Walnuts or pecans are optional but add texture and flavor.
- Ensure your oven is properly preheated to get an even bake.
- If the bread is browning too quickly, cover with foil to prevent burning while baking through.
- Allowing the bread to cool completely before slicing helps maintain its structure and moist texture.
