Description
Enjoy this moist pumpkin bread recipe, perfect for fall baking. It’s simple, flavorful, and inspired by family traditions.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, oil, eggs, and pumpkin puree. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in nuts, if desired.
- Pour batter into prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or dried cranberries.
- Store bread in an airtight container at room temperature for up to 3 days.
- You can freeze the bread for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg