Pumpkin Bread
A moist, spiced pumpkin loaf with a tender crumb and a golden domed top, made with canned pumpkin and pantry staples.
What you'll need
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup water
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or chocolate chips (optional)
How to make it
Heat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan, or line it with parchment.
Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl.
In a large bowl, whisk the pumpkin, both sugars, oil, eggs, water and vanilla until smooth.
Add the dry ingredients to the wet and stir just until no streaks of flour remain. Fold in nuts or chocolate chips if using. Do not overmix.
Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs, or the center reaches 205 degrees F. Tent with foil if the top browns too fast.
Cool in the pan 15 minutes, then turn out onto a rack and cool completely before slicing.
Chef's secrets
Check that the can says pumpkin puree, not pie filling, which has added sugar and spices.
Stir only until combined for a tender crumb.
Let it cool fully before slicing or the center can be gummy.
Good to know
Wrap tightly and keep at room temperature up to 2 days, in the fridge up to 1 week, or freeze for up to 3 months.
Bake a day ahead; the flavor and slicing improve overnight. Wrap well once cool.
