Harvest Pumpkin Bread

A delightful blend of pumpkin and spices creates a moist and flavorful bread perfect for fall, ideal for breakfast or as a dessert. This classic pumpkin bread recipe is easy to make and is sure to become a seasonal favorite.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 10

Ingredients

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

2 large eggs

1 cup pumpkin puree

1/2 cup vegetable oil

1/4 cup water

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Instructions

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

2. In a large bowl, mix together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. In another bowl, beat the eggs and then stir in the pumpkin puree, vegetable oil, water, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, stirring just until moistened. Fold in the walnuts if using.

5. Pour the batter into the prepared loaf pan.

6. Bake for 50 to 60 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 remove from the pan to cool completely on a wire rack.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, warm slices of the bread in a toaster oven or microwave for 15-20 seconds.

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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.