Classic Pumpkin Bread

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the bottom and long sides with a parchment sling for easy removal.
2. 2Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger and salt together in a medium bowl until evenly combined.
3. 3In a large bowl, whisk the pumpkin purée, oil, eggs, both sugars, milk and vanilla until completely smooth.
4. 4Add the dry ingredients to the wet and fold with a spatula just until no flour streaks remain — a few small lumps are fine. Fold in the nuts if using. Overmixing develops gluten and makes the loaf dense.
5. 5Scrape the batter into the prepared pan and smooth the top. Bake 60–70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too fast, tent loosely with foil after 45 minutes.
6. 6Cool in the pan on a rack for 15 minutes, then lift out with the parchment and cool completely before slicing — the crumb sets as it cools.
7. 7Store wrapped at room temperature for up to 3 days or refrigerate for a week. The flavor actually deepens on day two, and slices toast beautifully.