Pumpkin Bread Loaf (or Muffins!)
Absolutely divine pumpkin bread loaf recipe - moist, aromatic, spiced, and perfect for fall!
Ingredients
Batter
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves (optional)
- 2 eggs
- 1 cup granulated white sugar (or sub ¾ cup white + ¼ brown)
- ½ cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling!)
- ¼ cup milk
- 1 ½ tsp vanilla extract
Icing (Optional)
- 4 oz cream cheese (½ block)
- 2 tbsp softened unsalted butter
- 1 cup powdered sugar
- 1-2 tsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5” loaf pan or line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl.
- In a large bowl, beat eggs and sugar until light and fluffy (2-3 min). Add oil, pumpkin puree, milk, and vanilla. Mix until smooth.
- Fold in dry ingredients gently until just combined - don’t overmix!
- Pour batter into prepared loaf pan or muffin tin. For muffins, fill cups about ¾ full.
- Bake the loaf: 55–65 min. Muffins: 20–25 min. Until a toothpick should come out clean from the center.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Slice once cooled (if you can wait that long).
- (Optional, but highly recommended) Top it with the absolutely delicious cinnamon icing!