Description
A quintessential fall quick bread, this pumpkin loaf is exceptionally moist with a tender crumb and a warm spice profile from cinnamon, nutmeg, ginger, and cloves. The balanced sweetness and rich pumpkin flavor make it perfect for breakfast, dessert, or a cozy afternoon snack.
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 cup granulated sugar (200g)
- 1/2 cup vegetable oil (canola or other neutral oil)
- 2 large eggs, at room temperature
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then dust with flour, tapping out the excess. Alternatively, line with parchment paper leaving an overhang on the long sides for easy removal.
- In a medium mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/8 teaspoon cloves. Whisk thoroughly for 15 seconds to aerate and distribute the spices evenly.
- In a separate large bowl, combine 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, and 2 large eggs. Whisk until the mixture is smooth and homogenous, about 30 seconds. The batter will be thick and glossy. Add the 1/4 cup water and whisk again until incorporated; the batter will thin slightly.
- Pour the dry ingredients into the wet mixture all at once. Using a rubber spatula, fold gently until no streaks of flour remain and the batter is just combined. Do not overmix — stop as soon as the batter comes together; overmixing will develop gluten and make the bread tough.
- Scrape the batter into the prepared loaf pan and spread it into an even layer. Tap the pan firmly on the counter 2-3 times to release any trapped air bubbles.
- Bake on the middle rack of the preheated oven at 350°F (177°C) for 50 to 55 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs, and the top springs back when lightly pressed. Internal temperature should read 200-205°F (93-96°C) for optimal texture.
- Remove the pan from the oven and place on a wire rack. Let the bread cool in the pan for 10 minutes. Run a thin knife around the edges to loosen if not using parchment, then lift the loaf out onto the rack.
- Allow the bread to cool completely to room temperature, about 1 hour, before slicing. Slicing while warm can cause crumbling and a gummy texture. For the cleanest slices, use a serrated knife and a gentle sawing motion.
Notes
Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freezing: Wrap the cooled loaf in plastic wrap then a layer of aluminum foil; freeze for up to 3 months. To thaw, leave at room temperature for 2-3 hours or overnight in the fridge. Reheat slices in a 300°F (149°C) oven for 8-10 minutes, or microwave for 15-20 seconds until warm.
Nutrition
- Calories: 534
- Sugar: 52g
- Sodium: 588mg
- Unsaturated Fat: 3.4g
- Trans Fat: 30.8g
- Carbohydrates: 64.1g
- Fiber: 2.5g
- Protein: 4.9g
- Cholesterol: 93mg
Keywords: Alton Brown pumpkin bread, pumpkin bread recipe, easy pumpkin bread, fall baking, quick bread, canned pumpkin, homemade pumpkin bread, moist pumpkin bread, spiced pumpkin bread, breakfast bread, Thanksgiving dessert, bread loaf