Easy Pumpkin Bread: Two Ways

This easy batter mixes up in one bowl. Makes 2 loaves. You'll need two 9x5 loaf pans. Enjoy plain or add in some raisins, dried cranberries, nuts and/or chocolate chips.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings: servings

Ingredients

3 1/2 cups all purpose flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp table salt
1 tsp cinnamon *see Notes
1 tsp nutmeg *see Notes
1 tsp cloves *see Notes
1 1/2 cup white granulated sugar
1 1/2 cup light brown sugar packed
1 cup vegetable, canola or other neutral oil
2 cup canned pumpkin puree not pie filling
4 large eggs
1 cup raisins or dried cranberries OPTIONAL
1 cup walnuts or pecans OPTIONAL

Imperial - Metric

Instructions

Grease two 9x5-inch loaf pans and set aside.
Preheat oven to 350F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the white and brown sugar and and mix well to combine. Add the oil and pumpkin and stir until well combined. Add eggs one at a time, blending/whisking thoroughly after each addition, until batter is smooth. Stir in any add-ins you are using (raisins, dried cranberries, nuts or chocolate chips - up to 2 cups total).
Pour into your two prepared loaf pans, dividing it evenly between the two pans.
Bake at 350F for 50-60 minutes, or until tester inserted in the middle comes out clean. Let cool in pans for 5 minutes, then remove from pans and cool completely on a cooling rack.

Notes

Tweak the spicing to your tastes! I am not a huge fan of cloves, so I just add a pinch. If you are clove lover, add up to 1 tsp. I sometimes only add 1/2 tsp nutmeg, depending on how spicy I'm wanting the bread. If you are spicy pumpkin bread lover, add a heaping tsp of each of the 3 spices.

Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making this recipe.

Nutrition