Some people can’t wait for pumpkin season, while others are happy to leave the pumpkin spice craze behind! No matter which side you’re on, fall is the perfect time to try something seasonal. This week, a classic loaf of pumpkin bread takes the spotlight as the Outer Banks Life Recipe of the Week.
Made with pumpkin purée and warm spices like cinnamon, nutmeg, and cloves, this classic fall treat is moist, flavorful, and perfect for breakfast, an afternoon snack, or sharing with family and friends. Pair a slice with your favorite cup of coffee or tea and enjoy a little taste of autumn!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¼ cup water
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, mix the sugar, oil, eggs, pumpkin purée, water, and vanilla until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
