Pumpkin Loaf is a deliciously moist and flavorful quick bread perfect for the fall season or any time you¡¯re craving a taste of autumn. With warm spices, like cinnamon, nutmeg and clove, this loaf has cozy, aromatic flavor that complements the natural sweetness of pumpkin. The texture is soft and tender, making it ideal for breakfast, a snack or even dessert. This easy-to-make pumpkin loaf can be enjoyed on its own or topped with a cream cheese spread for an extra-indulgent treat.
INGREDIENTS:
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? 1 3/4 cups all-purpose flour
? 1 tsp baking soda
? 1/2 tsp baking powder
? 1/2 tsp salt
? 2 tsp ground cinnamon
? 1/2 tsp ground nutmeg
? 1/4 tsp ground cloves
? 1/4 tsp ground ginger
? 1 cup pumpkin pur¨¦e (not pumpkin pie filling)
? 1 cup granulated sugar
? 1/2 cup light brown sugar, packed
? 1/2 cup vegetable oil
? 2 large eggs
? 1 tsp vanilla extract
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INSTRUCTIONS:
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1. Preheat your oven to 350¡ãF (175¡ãC). Grease a 9¡Á5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large bowl, whisk together the pumpkin pur¨¦e, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Enjoy this pumpkin loaf warm or at room temperature, and feel free to add a spread of butter or cream cheese for an extra layer of flavor!
