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Autumn Harvest Pumpkin Bread

A close-up of a slice of moist Autumn Harvest Pumpkin Bread on a plate, showing its vibrant orange interior.
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A moist and warmly spiced quick bread perfect for fall baking, this pumpkin bread recipe is easy to make and ideal for sharing.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the sugar and eggs until light and fluffy.
  4. Stir in the pumpkin puree, vegetable oil, buttermilk, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
  • Ensure you use pumpkin puree, not pumpkin pie filling.
  • This bread is delicious served plain or with a smear of butter.

Nutrition

Find it online: https://blissbatter.com/autumn-harvest-pumpkin-bread-recipe/