Description
A deeply spiced, moist pumpkin quick bread with a tender crumb and a burnished, slightly caramelized crust. Warm notes of cinnamon, ginger, nutmeg, and clove meld with earthy pumpkin and a subtle sweetness, making each slice dense yet soft and fragrant.
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (180g)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg, freshly grated preferred
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light brown sugar (100g)
- 1/2 cup neutral oil, such as vegetable or canola oil
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree, not pumpkin pie filling (240g)
- 1/3 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped toasted walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F (177°C) with the rack in the center position. Lightly grease an 8 1/2 by 4 1/2 inch loaf pan with butter or neutral oil, then line it with parchment paper so two sides overhang for easy removal.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves for about 30 seconds until the leaveners and spices are evenly distributed without any clumps.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and neutral oil. Whisk vigorously for about 1 minute until the mixture looks smooth and slightly glossy, making sure no lumps of brown sugar remain.
- Add the eggs one at a time to the sugar-oil mixture, whisking thoroughly after each addition until the mixture becomes thick, pale, and slightly ribbony, about 45 seconds per egg.
- Whisk in the pumpkin puree, whole milk, and vanilla extract until the wet ingredients are completely smooth and uniform in color, scraping down the sides of the bowl with a spatula to catch any streaks.
- Pour the dry ingredients into the wet mixture all at once. Fold gently with a flexible spatula using a figure-eight motion, turning the bowl a quarter turn with each fold, just until no dry flour streaks remain and the batter is cohesive; stop as soon as the last streak disappears to avoid overmixing.
- If using nuts, add the toasted walnuts or pecans and fold them in with two or three gentle strokes just until evenly suspended in the batter.
- Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan firmly on the counter two or three times to release any trapped air bubbles that could create holes in the crumb.
- Bake for 55 to 65 minutes, rotating the pan 180 degrees halfway through, until the top is deeply golden brown, domed, and a toothpick inserted in the center comes out with just a few moist crumbs attached but no wet batter.
- Transfer the pan to a wire rack and let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf out of the pan, then place it directly on the wire rack to cool completely before slicing, about 1 hour.
- Once fully cooled, slice with a serrated knife using a gentle sawing motion to avoid compressing the tender crumb. Serve at room temperature or lightly warmed.
Notes
Store tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the fully cooled loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature. Reheat individual slices in a toaster oven at 325°F (163°C) for 5 to 7 minutes, or microwave for 15 to 20 seconds until gently warmed.
Nutrition
- Calories: 575
- Sugar: 48g
- Sodium: 594mg
- Unsaturated Fat: 4g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: pumpkin bread, joy of cooking pumpkin bread, pumpkin quick bread, spiced pumpkin loaf, fall baking, Thanksgiving dessert, cinnamon nutmeg pumpkin bread, moist pumpkin bread, classic American baking, pumpkin spice bread, loaf cake, autumn recipe