Pumpkin Bread
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.61 out of 5 stars
(41)
Ingredients
12
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin, not pumpkin pie filling
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup melted butter, slightly cooled
- 1/4 cup canola or vegetable oil
- 1/4 cup water or buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Turbinado sugar, for sprinkling on bread
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease a loaf pan generously with nonstick cooking spray or butter. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3
In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, buttermilk, and vanilla extract.
Step 4
Add the dry ingredients and stir until just combined. Don’t over mix the batter.
Step 5
Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula. Sprinkle generously with turbinado sugar.
Step 6
Place the loaf pan in the oven and bake for 45 to 60 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.
Step 7
Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan.
Step 8
Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.
Step 9
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Chef's notes
I think the bread is even better the second day. The bread will keep on the counter, wrapped or covered, for up to 4 days. You can also freeze the bread.
