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Classic Spiced New England Pumpkin Bread
Classic Spiced New England Pumpkin Bread
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20m
Prep
60m
Cook
16
Servings
1.1K+
Views
easy
Breakfast
American
by Yumzy
A fragrant, deeply spiced pumpkin bread featuring warm cinnamon, nutmeg, and cloves with an ultra-tender, moist crumb.
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16
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Ingredients
- ✓840 ml all-purpose flour
- ✓2 tsp baking soda
- ✓1.5 tsp fine sea salt
- ✓2 tsp ground cinnamon
- ✓1 tsp ground nutmeg
- ✓0.5 tsp ground cloves
- ✓0.5 tsp ground ginger
- ✓600 ml granulated sugar
- ✓120 ml light brown sugar
- ✓240 ml vegetable oil
- ✓4 large eggs
- ✓1 can (15 oz) pure pumpkin puree
- ✓160 ml water
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Instructions
1
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two standard 9x5-inch loaf pans and line the bottoms with parchment paper for easy release.
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Tip:Leaving an overhang of parchment paper creates handy handles to lift the baked loaves out cleanly.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, fine sea salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined.
3
In a separate medium bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, and water until completely smooth.
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Tip:Whisking the wet mixture vigorously helps emulsify the oil and liquids, ensuring a uniform crumb.
4
Pour the wet pumpkin mixture into the bowl with the dry flour mixture. Gently fold together with a rubber spatula just until no dry pockets of flour remain.
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Tip:Do not overmix; stop stirring as soon as the flour is incorporated to keep the bread light and soft.
5
Divide the batter evenly between the two prepared loaf pans and smooth the tops gently with the spatula.
6
Bake on the center oven rack for 55 to 65 minutes, or until a wooden tester inserted into the center of each loaf comes out clean or with a few moist crumbs.
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Tip:If the tops brown too quickly before the center finishes baking, tent loosely with a sheet of aluminum foil during the l
7
Cool the loaves in their pans set on a wire cooling rack for 15 minutes, then run a thin knife around the edges, invert onto the rack, and cool completely before slicing.
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Tip:Letting the bread cool fully prevents slicing tears and lets the spices meld.
📝Chef's Notes
Wrap cooled loaves tightly in plastic wrap. The flavor and moisture deepen significantly the next day. Loaves freeze well for up to 3 months.
pumpkin
bread
quick bread
fall baking
breakfast
snack
pumpkin bread
spiced pumpkin bread
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