Pumpkin Bread

Ingredients:

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional)

1/4 teaspoon ground ginger (optional)

1/2 cup (115 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

1/2 cup (100 g) brown sugar, packed

2 large eggs

1 cup (240 g) pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

1/4 cup (60 ml) milk

Optional Add-ins:

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup chocolate chips or raisins

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Cream Butter and Sugars:

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Add Wet Ingredients:

Mix in pumpkin puree and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined. Fold in nuts or chocolate chips if using.

Bake:

Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Tips:

For extra flavor, sprinkle some cinnamon sugar on top before baking.

This bread stores well at room temperature for 3 days or in the fridge for up to a week.

Great with a smear of butter or cream cheese frosting!