Description
This Most Perfect Pumpkin Bread recipe yields a moist, flavorful loaf infused with warm spices like cinnamon, nutmeg, and cloves. It combines pumpkin puree, a blend of aromatic spices, and optional nuts for added texture, topped with a cinnamon-sugar butter glaze for extra sweetness. Perfect for fall breakfasts, snacks, or dessert, this pumpkin bread is easy to prepare and bakes to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Add-ins and Topping
- ½ cup chopped walnuts or pecans (optional)
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before the batter goes in.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ease cleanup.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until fully combined to evenly distribute the spices and leavening agents.
- Prepare the Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until the mixture is smooth and slightly pale, which helps create a tender crumb.
- Add Pumpkin and Liquids: Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract into the egg and sugar mixture until thoroughly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing and ensure a tender bread.
- Fold in Nuts (Optional): Gently fold in the chopped walnuts or pecans if you are including them for added crunch and flavor.
- Pour Batter into Pan: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula for even baking.
- Apply Topping: Brush the top of the batter with melted butter, then sprinkle evenly with the cinnamon and sugar mixture to create a sweet, spiced crust.
- Bake the Bread: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Prevent Over-Browning: If the bread browns too quickly before it’s fully baked, loosely cover the top with foil to protect it while the inside continues baking.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Do not overmix the batter to keep the bread light and moist.
- Adding nuts is optional but adds an enjoyable texture.
- Let the bread cool completely for best slicing results.
- This bread freezes well; wrap tightly and freeze up to 3 months.
