Pumpkin Bread

if i had to rank my most essential fall recipe, this would be it. this super moist, perfectly spiced pumpkin bread is the ONLY pumpkin bread recipe you will ever need (dramatic? yes. but trust your girl). it’s also made in one bowl and perfect on its own but ALSO a fantastic base if you want to add any fun flavors or toppings (chocolate chips, anyone?!). the full recipe is below and on bromabakery.com. enjoyyyyy

Ingredients
• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 cup pumpkin puree
• 1/2 cup canola (or vegetable) oil
• 1/3 cup milk
• 2 eggs
• 1 teaspoon vanilla

Instructions
1. Preheat oven to 350°F. Line a 1 pound loaf pan with parchment paper and set aside. In a large bowl, mix together flour, sugar, baking soda & powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice until combined.

2. Make a well in the center of your dry ingredients and add in pumpkin puree, oil, milk, eggs, and vanilla. Whisk the wet ingredients together in the center, then whisk them into the dry ingredients until just combined.

3. Pour the batter into the prepared pan and bake the bread for 30 minutes. If at this point your bread is a little browned, tent the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 20 minutes, or until a knife inserted in the center of the loaf comes out clean. Enjoy!

I have been using one pumpkin bread recipe for over 10 years because it is that good. It’s literally the only pumpkin bread recipe you will ever need. Whether you’re making a plain pumpkin bread, pumpkin bread with chocolate chips, it’s true, literally whatever you need. Like this pumpkin bread recipe is the perfect base. Let’s go. Starting with 1 and 1/2 cups of flour, 1 and 1/4 cups of granulated sugar, 1 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1 teaspoon of salt, and then we’re going to use five spices. I know this is a lot of spices. It makes this bread so dynamic, so it’s so worth it to use all of these. 2 tsps of cinnamon, a/ teaspoon of ginger, a/ teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of allspice. Mix this all together until it’s fully combined. Then what I want you to do is make a well in the center or I like calling it like a reverse volcano. And then we’re going to put all of our wet ingredients into the middle. Starting with the most important ingredient, pumpkin puree. One cup’s going to go into the center along with a/2 cup of a neutral oil. You can use canola oil, avocado oil, whatever you have on hand. Two eggs. 1/3 of a cup milk. Any dairy or non-dairy milk will work here. two full teaspoon of vanilla. Lightly mix our wet ingredients together a little bit. And now we’re going to drag our dry ingredients in. Oh my god, I’m getting so excited. Look at that. Oh my god, guys. Guys, time to pour it in. We are going to bake this 350° for like 45 to 50 minutes. If you start noticing that your pumpkin bread is browning on the top too fast, just tent it lightly with foil and that way it will continue to cook without getting too brown on the top. Let’s go. Like this is my pride and joy. First pumpkin bread of the season. This is like one of my favorite recipes of all time. The crumb is so perfect. There’s so much moisture. The spices are so balanced and so flavorful. It’s so bouncy. It stays moist for days. Like, it is the perfect pumpkin bread. I love you. I’m including the full recipe below. Happy and