This spiced pumpkin loaf is a delightful twist on the classic pumpkin bread, featuring a blend of warm spices and a secret ingredient for extra moisture.
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Greasing the pans ensures the loaves come out easily after baking.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and pudding mix.
Sifting the dry ingredients can help avoid lumps in the batter.
In another bowl, beat the eggs until frothy, then mix in the sugar, oil, pumpkin puree, and vanilla extract.
Ensure the wet ingredients are well combined for a uniform batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the loaf tender.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at the 60-minute mark to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the loaves from becoming soggy.
Slice and serve the pumpkin loaf with your favorite spread or topping.
A dollop of whipped cream or a drizzle of honey makes a delightful topping.
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