Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in chopped pecans or walnuts, if using.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/2 cup of chocolate chips to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Store cooled pumpkin bread tightly wrapped at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: PT15M
- Cook Time: PT1H
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g