Pumpkin Spice Bread

This moist and flavorful pumpkin spice bread is perfect for fall, infused with cinnamon, nutmeg, and cloves, creating a warm, aromatic loaf that pairs beautifully with a dollop of cream cheese frosting. Enjoy this delightful treat as a sweet breakfast option or an afternoon snack.

Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Serves: 8

Ingredients

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1/4 cup water

1 teaspoon vanilla extract

Instructions

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

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

3. In another bowl, mix together the vegetable oil, eggs, pumpkin puree, water, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

5. Pour the batter into the prepared loaf pan and spread it evenly.

6. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

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

Storage

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

Reheating

To reheat, gently warm slices in the microwave for 15-20 seconds or in a toaster oven at a low setting until heated through.

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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.