Pumpkin bread is the quintessential autumn treat, enveloping your kitchen in the warm aroma of spices and sweetness. This moist, flavorful loaf is not just a delightful snack but also a cozy companion for chilly evenings or festive gatherings. Whether you’re whipping it up for a family brunch or simply indulging in a slice with your afternoon tea, you’ll find this pumpkin bread recipe brings comfort and joy to every bite.
Why you’ll love this dish
What makes this recipe stand out is its perfect blend of warm spices and pumpkin goodness. It’s such a versatile treat! Bake it for breakfast, pack it in lunchboxes, or serve it as a comforting dessert. The best part? It’s incredibly easy to make and cheap to whip up, making it ideal for last-minute baking or weeknight treats. Plus, this pumpkin bread is sure to become a family favorite—kids love its sweetness while adults appreciate the nostalgic flavors.
"This pumpkin bread was such a hit! It filled the house with an incredible smell, and my kids couldn’t get enough of it. A perfect recipe for fall!" – Emily R.
The cooking process explained
Making pumpkin bread is straightforward and rewarding. From preheating your oven to the satisfying moment when you slice into the golden loaf, the entire process is filled with delightful anticipation. You’ll need to whisk together the dry ingredients in one bowl, blend the wet ingredients in another, and then combine them without overmixing—keeping that tender texture intact.
What you’ll need
To make this delicious pumpkin bread, gather the following ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 1 teaspoon vanilla extract
Feel free to substitute vegetable oil with melted coconut oil for a richer flavor or use applesauce for a lower-fat option.
