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Tender Pumpkin Bread

This Tender Pumpkin Bread, with its golden-brown crust and moist, spiced interior, is a delightful treat perfect for autumn or any cozy occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin Make sure it’s pure pumpkin, not pumpkin pie filling.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Optional Add-Ins
  • 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips For an extra sweet touch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with a bit of oil or use parchment paper.
  3. In a large mixing bowl, combine canned pumpkin, sugar, vegetable oil, and eggs. Mix until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  6. If using, fold in nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
Baking
  1. Bake in the preheated oven for 55-65 minutes until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
  3. Slice and serve warm or at room temperature.

Notes

For nut allergies, substitute nuts with seeds like sunflower seeds. Keep an eye on baking time to avoid overbaking. Feel free to add dried fruits for a twist.