Pumpkin Bread
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups canned pumpkin puree*
- 2 large eggs
- 1 cup cane sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- 2
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
- 3
In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.
- 5
Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.
- 6
Allow to cool completely in the pan before slicing and serving.
