Autumn Harvest Pumpkin Bread

A delightful and moist pumpkin bread that encapsulates the cozy flavors of fall, perfect for breakfast or an afternoon snack.

Prep time: 10 minutes
Cook time: 1 hour 5 minutes
Serves: 8

Ingredients

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/4 cup water

1 teaspoon vanilla extract

1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until well combined. Stir in the pumpkin puree, vegetable oil, water, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, gently fold in the chopped nuts.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Reheating

To reheat, slice the bread and warm in a microwave for 15-20 seconds per slice or toast lightly.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.