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ina garten pumpkin bread recipe feat

Ina Garten Pumpkin Bread Recipe

When you try Ina Garten's pumpkin bread, you'll appreciate the perfect harmony of spices and moist texture that it offers.
The recipe is not only delicious but also incredibly easy to follow, making it an ideal choice for both novice and experienced bakers alike.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Equipment
  • 2 loaf pans 9x5 inch
  • 1 large bowl
  • 1 Medium bowl
  • 1 wire rack
Ingredients
  
  • 1 cup canned pumpkin puree
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup chocolate chips or chopped walnuts optional
Instructions
 
  • Preheat your oven to 350°F (180°C).
    Grease and flour two 9x5-inch loaf pans or line them with parchment paper.
  • Whisk together the granulated sugar, brown sugar, and vegetable oil in a large bowl until well combined.
    Add the canned pumpkin puree, eggs, and vanilla extract, and mix until fully incorporated.
  • In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  • Gradually add the dry ingredients to the wet ingredient mixture.
    Mix gently until just combined, avoiding over-mixing.
    If using chocolate chips or chopped walnuts, fold them into the batter at this point.
  • Pour the batter evenly into the prepared loaf pans.
    Smooth the top with a spatula, making sure the batter is level.
  • Place the loaf pans in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
    If the top of the bread is browning too quickly, cover it loosely with aluminum foil.
  • Allow the pumpkin bread to cool in the loaf pans for 20 minutes before transferring to a wire rack to cool completely.
    Once cooled, slice and serve your delicious Ina Garten pumpkin bread.
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