It's simple to make this Classic Pumpkin Bread, and it tastes great with pumpkin. You can eat this bread by itself or with chocolate chips or nuts.
INGREDIENTS
SERVINGS: 1 LOAF– 1 and 2/3 cup (210 grams) all-purpose flour (spooned & leveled)– 1 teaspoon baking soda– 1/2 teaspoon baking powder– 1/2 teaspoon salt– 1 and 1/4 teaspoons ground cinnamon– 1/4 teaspoon ground ginger– 1/4 teaspoon ground nutmeg– 1/8 teaspoon ground clove– 1 cup (250 grams) pumpkin puree (not pumpkin pie filling)– 3/4 cup (150 grams) granulated sugar– 1/2 cup (100 grams) light brown sugar packed– 1/2 cup (120 ml) oil– 1/4 cup (60 ml) buttermilk– 2 large egg– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Heat the oven to 350°F (177°C). Prepare a 9x5 loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Set aside.
1
Whisk pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract in a large bowl until combined. Mix wet and dry ingredients until just combined.
2
Spread the batter evenly in the loaf pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Avoid bread top browning by loosely covering with foil.
3
After 20 minutes, carefully remove the bread from the pan using the parchment paper overhang and return to the wire rack to cool.