Perfect Pumpkin Bread

Votes: 5

Time: 1 hour 20 min.
Complexity: easily
Quantity: 2 loaves

This pumpkin bread is incredibly moist, just the right amount of sweet, and surprisingly easy to make. It's perfect on toast, spread with butter or cream cheese—it's always delicious. It's made with canned pumpkin puree, so you can make it year-round, without having to wait until pumpkin season. Spices like nutmeg, allspice, cloves, and cinnamon perfectly enhance the sweet pumpkin flavor and aroma, making it a dream! Wrap any leftover bread in plastic wrap and refrigerate it; it'll be even better the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Unsalted butter, to grease the pans
3.5 cups all-purpose flour, plus extra for dusting the pan (see Note)
3 tbsp. sugar
1 cup vegetable oil
4 large eggs, lightly beaten
1 can (400 g) of canned pumpkin puree
2 teaspoons fine salt
2 teaspoons of baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
0.5 tsp ground cloves
2/3 cup water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, eggs, premium flour, nutmeg, allspice, carnation, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease two 22 x 12 cm loaf pans with butter and dust with flour.
In a large bowl, combine the sugar and vegetable oil. Stir in the eggs and pumpkin puree until smooth.

In a medium bowl, whisk together the flour, salt, baking soda, nutmeg, allspice, cinnamon, and cloves until evenly combined. Add half the dry ingredients to the pumpkin mixture and stir. Add half the water and stir. Repeat with the remaining flour mixture and water.
Divide the batter evenly among the prepared loaf pans. Bake until a tester inserted into the loaf comes out clean and the tops are golden brown, about 1 hour.
Let the bread cool in the pan on a wire rack for 10 minutes. Then remove from the pans and cool completely, about 1 hour.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.