Whenever I prepare this recipe, the house smells like heaven. This recipe is a winner
Pumpkin Bread
This cozy Pumpkin Bread captures all the best flavors of fall—moist, warmly spiced, and deeply comforting. Made with canned pumpkin and a fragrant mix of cinnamon, nutmeg, and cloves, it’s the perfect loaf to enjoy with coffee or as an after-dinner treat. Add chopped walnuts and optional raisins for extra texture and sweetness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1⅓ cups |
| Canned pumpkin | 1 cup |
| Eggs, room temperature | 2 |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Granulated sugar | 1¼ cups |
| Salt | ¾ teaspoon |
| Baking powder | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
| Ground nutmeg | ½ teaspoon |
| Oil | ½ cup |
| Water | ½ cup |
| Chopped walnuts | ½ cup |
| Raisins (optional) | ½ cup |
How to Make Pumpkin Bread:
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves.
Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs with the sugar until smooth. Stir in the pumpkin puree and oil, mixing until well blended.
Step 4: Combine Batter
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Pour in the water and stir until incorporated.
Step 5: Add Extras
Fold in the chopped walnuts and raisins if using. Be careful not to overmix.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as desired.
💡 Storage Tip: Keep any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
