Pumpkin Bread

Prep Time: 10 minutes Cook Time: 55-65 minutes Total Time: 1 hour 10 minutes Servings: 10-12 slices

Ingredients:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• 1 cup pumpkin puree (not pumpkin pie filling)

• ¾ cup granulated sugar

• ½ cup brown sugar, packed

• ½ cup vegetable oil

• 2 large eggs

• ¼ cup milk

• 1 teaspoon vanilla extract

• Optional add-ins: ½ cup chopped walnuts, pecans, or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

3. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract.

4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. If you’re adding nuts or chocolate chips, gently fold them in now.

5. Pour the batter into the prepared loaf pan, smoothing the top.

6. Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.

7. Cool: Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Serve: Slice and enjoy! This bread is perfect on its own, with butter, or with a spread of cream cheese.