Ingredients
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• Optional: ½ cup chopped pecans or walnuts
• Optional glaze: ½ cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another large bowl, beat pumpkin, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well blended.
- Gradually add dry ingredients to wet, stirring just until combined. Do not overmix.
- Fold in nuts if using.
- Pour batter into the loaf pan and smooth the top.
- Bake 55–65 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled bread.
💡 Store wrapped at room temp for 3 days or slice and freeze for longer freshness!
✨ Why it’s spot-on: Rich pumpkin flavor, tender crumb, and that signature golden crust—just like the original, but better fresh from your kitchen!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 60 mins , Total Time : 1 hr 15 mins , Servings : 12 slices , Calories : 180 , Net Carbs: 22g , Fats: 8g , Protein: 3g