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Nigella Pumpkin Bread

Nigella Pumpkin Bread - recipe card
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Nigella Pumpkin Bread is a moist, tender quick bread with a warm, spiced crumb and a hint of sweetness. The pumpkin keeps it incredibly soft, while cinnamon, nutmeg, and cloves add cozy depth. It’s perfect for breakfast, an afternoon snack, or a simple dessert with a cup of tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or butter, and line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
  3. In a large bowl, whisk the sugar, vegetable oil, and eggs until smooth and slightly pale, about 1 minute. Add the pumpkin puree, water, and vanilla extract, and whisk until fully incorporated.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter twice to release any air bubbles.
  6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  7. Remove from the oven and let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
  8. For clean slices, use a serrated knife and cut with a gentle sawing motion. Serve slightly warm or at room temperature.

Notes

Store cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individual slices in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 5 minutes. To prevent sogginess, ensure bread is completely cool before wrapping.

Nutrition

Keywords: nigella pumpkin bread, pumpkin bread recipe, easy pumpkin bread, spiced pumpkin bread, moist pumpkin bread, fall baking, quick bread, pumpkin spice, breakfast bread, snack bread, homemade pumpkin bread, pumpkin loaf

Find it online: https://britishbakingrecipes.co.uk/nigella-pumpkin-bread/