Pumpkin Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">115g unsalted butter, melted</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">80g chopped walnuts or pecans (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line a 23cm x 13cm loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out later. Lightly grease any exposed pan surfaces with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined. This even distribution of leavening agents and spices ensures consistent flavor and texture throughout your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The melted butter helps create a denser, moister crumb than creamed butter would. Make sure there are no lumps of brown sugar remaining.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition until fully incorporated. Stir in the vanilla extract. The eggs provide structure and richness to your pumpkin bread.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the pumpkin puree and milk until just combined. Don't worry if the mixture looks slightly curdled; this is normal and will resolve once the dry ingredients are added. The pumpkin puree provides moisture and that distinctive autumn flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients to the wet ingredients and fold gently using a rubber spatula, mixing just until no dry flour remains visible. Over-mixing at this stage can develop too much gluten, resulting in a tougher bread. If using nuts, fold them in now.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles, which helps create an even texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. If the top begins to brown too quickly, loosely cover with aluminum foil after about 30-35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 15 minutes before using the parchment paper overhangs to lift it out onto a wire rack to cool completely, at least 1 hour. Cutting into the bread while it's hot can cause it to become gummy and collapse, as the starches haven't had time to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife for clean cuts. Store in an airtight container at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. The flavor actually improves after a day as the spices have time to meld.</li></ol>