Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: ½–1 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk together pumpkin puree, eggs, both sugars, oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Fold in any optional mix-ins like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, replace vegetable oil with melted butter.
- Want a crunch? Sprinkle turbinado sugar on top before baking.
- Store at room temperature for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg