Pumpkin Bread
Moist, warmly spiced pumpkin bread for rainy days — cinnamon, ginger, cloves, and a kitchen that smells like autumn hugs.
Overview
Ingredients
Equipment
- 8x4 or 9x5 loaf pan
- Two mixing bowls
- Whisk
- Cooling rack
Method
Warm the oven nest
Heat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan so the bread can leave easily later.
Whisk the spice cloud
In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
Stir the orange lake
In a large bowl, whisk pumpkin puree, eggs, sugar, oil, milk, and vanilla until smooth. Add the dry ingredients and mix until just combined — the batter will be thick.
Bake until springy
Spread the batter in the pan. Bake 60 to 70 minutes until the top springs back and a toothpick comes out clean. If it browns early, tent with foil. Cool completely before slicing.
Tips
Nutrition
Storage
Frequently asked
Can I add chocolate chips?+
Yes — a handful makes rainy days even kinder.
Why is my loaf wet in the middle?+
Bake longer and test with a toothpick; ovens have moods.
Can I use fresh pumpkin?+
Yes if well-pureed and not watery.
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