Pumpkin Bread

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Moist Pumpkin Bread Recipe 🍞 Ingredients: 1 ¾ cups (220g) all-purpose flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 ½ tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground ginger 1 ½ cups (300g) granulated sugar ½ cup (100g) brown sugar 2 large eggs 1 (15 oz) can pumpkin purée (not pumpkin pie filling) ½ cup (120ml) vegetable oil ¼ cup (60ml) milk (any kind) 1 tsp vanilla extract 👩‍🍳 Instructions: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all the spices. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth. Add pumpkin purée, oil, milk, and vanilla to the egg mixture. Stir until well combined. Gently fold the dry ingredients into the wet ingredients. Don’t overmix—just until combined. Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 🌟 Tips: Add ½ cup chopped walnuts or chocolate chips for extra flavor. This bread freezes well—wrap tightly and freeze up to 3 months. It’s even better the next day!

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