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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the granulated sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling, as it contains added sugar and spices.
- This bread freezes well. Wrap it tightly in plastic wrap and then in foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 25-30g
- Sodium: Approx. 150-200mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 9-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 30-40mg