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Best Ever Pumpkin Bread

A moist and flavorful pumpkin bread enhanced with warm spices, perfect for autumn gatherings and cozy breakfasts.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour I prefer King Arthur Flour for its consistent results
  • 0.25 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon Ceylon cinnamon gives a wonderful flavor
  • 0.5 teaspoon ground nutmeg freshly grated if possible
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
Wet Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil or coconut oil for a hint of tropical flavor
  • 2 large eggs room temperature (bring them to room temp for better integration)
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses adds depth of flavor
  • 1 can (15 ounces) pure pumpkin make sure it’s 100% pumpkin, not pie filling
  • 1/3 cup fresh orange juice this adds brightness and balances the sweetness

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Prepare a 9 by 5 inch loaf pan by spraying it with cooking spray or lining it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, mix the sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin puree, and orange juice. Use a hand mixer on medium-low for about 1-2 minutes until well blended.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low-medium until just combined. Be careful not to over-mix; you want it to remain light and fluffy!
Baking
  1. Pour the batter into your prepared loaf pan. Bake in the preheated oven for approximately 80 minutes. The bread is done when a toothpick inserted comes out with just a few moist crumbs.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week. This pumpkin bread freezes beautifully for 2-3 months.