Classic Pumpkin Bread
Classic Pumpkin Bread is made for the fall. With the seasonal spices and the incredible crumb, this loaf is one for the books.
Servings: 12 slices
Ingredients
- 1¾ cups All-Purpose Flour
- ½ teaspoon Kosher Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- ¾ teaspoon Nutmeg
- ½ teaspoon Cloves
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1¾ cups Pumpkin Puree
- ⅓ cup Vegetable Oil
- 2 Large Eggs
- ¾ cup Brown Sugar
- ¾ cup Granulated Sugar
Instructions
- Preheat oven to 350°F. Grease and line a 9" x 5" loaf pan. Set aside.
- In a medium-sized bowl, combine the flour, salt, ginger, cinnamon, nutmeg, cloves, baking soda, and baking powder. Whisk to distribute everything evenly throughout the flour. Set aside.
- In a large clean bowl, add the pumpkin puree, oil, eggs, and sugars. Whisk to combine until homogenous. Add the dry ingredients and whisk together just until no flour remains. Be careful not to over-mix. Over-mixing will result in a tough loaf, which we want to avoid.
- Pour the batter into the prepared loaf pan, and bake it in the preheated oven for 1 hour. After an hour, place a piece of tinfoil over the top of the loaf. This is called "tenting" and prevents the top of the loaf from overcooking. Leave the loaf in the oven for 20 additional minutes so that the total baking time is 1 hour and 20 minutes. Remove after the time is up and allow to cool before removing from the pan and slicing. Enjoy!