Description
This Most Perfect Pumpkin Bread recipe delivers a moist, flavorful loaf that is bursting with warm spices and rich pumpkin goodness. The bread is lightly sweetened and can be enhanced with crunchy walnuts or pecans, making it an ideal autumn treat or a cozy breakfast option. Featuring a hint of cinnamon-sugar topping, this quick bread is easy to prepare and baked to a golden perfection.
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
Optional Add-ins
- ½ cup chopped walnuts or pecans
Topping
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter.
- Prepare the Loaf Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking and to promote even cooking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined to evenly distribute the spices and leavening agents.
- Prepare the Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until smooth and slightly fluffy to incorporate air for a tender crumb.
- Combine Pumpkin and Liquids: Stir the pumpkin puree, vegetable oil, milk, and vanilla extract into the egg mixture until thoroughly mixed, creating a moist and flavorful base.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the bread dense.
- Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, to add texture and a nutty flavor.
- Pour Batter and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Apply Topping: Brush the melted butter evenly over the batter’s surface, then sprinkle with the cinnamon-sugar mixture for a sweet, crunchy crust.
- Bake the Bread: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, cover it loosely with foil to prevent burning.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- You can substitute the vegetable oil with melted coconut oil or butter for a different flavor profile.
- For a dairy-free option, use a plant-based milk alternative such as almond or oat milk.
- Make sure not to overmix the batter after adding the dry ingredients to keep the bread tender.
- Storing the bread in an airtight container will keep it fresh for up to 3 days; it also freezes well for up to a month.
- Using canned pumpkin puree (not pumpkin pie filling) is crucial for maintaining the correct moisture and flavor balance.
