Pumpkin Bread with Warm Spices
A classic American autumn quick bread, moist and warmly spiced, made with pumpkin puree, cinnamon, and baking spices in a loaf pan.
Ingredients
- 250 g all-purpose flour (nivelada)
- 200 g granulated sugar
- 55 g brown sugar (packed)
- 5 g baking soda
- 4 g baking powder
- 3 g salt
- 5 g ground cinnamon
- 1 g ground nutmeg
- 1 g ground ginger
- 0.5 g ground cloves
- 2 units eggs (at room temperature)
- 245 g pumpkin puree (without endulzar)
- 120 ml vegetable oil
- 60 ml milk (whole or semidesnatada)
- 5 ml vanilla extract
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 350°F / 175°C. Lightly grease a 9 x 5-inch (23 x 13 cm) loaf pan and, if desired, line it with parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- 3
In another bowl, whisk the eggs with the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and fully combined.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour disappears. Do not overmix so the bread stays tender.
- 5
Transfer the batter to the prepared pan and smooth the top.
- 6
Bake at 350°F / 175°C for 60 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 7
Let the bread rest in the pan for 15 minutes. Then remove it from the pan and cool completely on a wire rack before slicing.
- 8
Slice and serve. If stored well wrapped, the spice flavor becomes even better the next day.
Chef tips
Use pure pumpkin puree, not sweetened pie filling. If the top browns too quickly before the loaf is done, loosely tent it with foil during the last 15 minutes of baking.
Substitutions
You can replace the milk with the same amount of unsweetened plant milk for a dairy-free version, and use either light or dark brown sugar. The vegetable oil can be swapped for canola or sunflower oil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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