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Brown Sugar Pumpkin Bread

Brown Sugar Pumpkin Bread
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Ingredients

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  • 1 ½ 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
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light or dark brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom with a strip of parchment paper, leaving a slight overhang on the sides.
  2. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large lumps of spices so the flavor is evenly distributed.
  3. In a large bowl, whisk together the brown sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is fully combined and vibrant in color.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can make the bread tough and dense.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the bread to cool in the pan for about 10 minutes. This helps the structure set. Carefully lift the loaf out and place it on a wire rack to cool completely before slicing. This prevents the bread from falling apart while cutting.

Find it online: https://www.cozinty.com/breakfast/brown-sugar-pumpkin-bread/