Pumpkin Bread

Here’s a classic and delicious pumpkin bread recipe that’s perfect for fall or anytime you’re craving a moist, flavorful treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup pumpkin puree (canned or homemade)
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup milk or water
• 1 teaspoon vanilla extract
• ½ cup chopped nuts (optional, e.g., walnuts or pecans)
• ½ cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Mix Wet Ingredients:
   • In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree. Add the vegetable oil, eggs, milk or water, and vanilla extract. Stir until smooth and well combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
   • If you’re using nuts, raisins, or chocolate chips, fold them into the batter.
5. Bake:
   • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
   • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
6. Cool and Serve:
   • Allow the pumpkin bread to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
   • Slice and enjoy!

Tips:

• For added flavor, sprinkle some cinnamon sugar on top of the batter before baking.
• The bread can be stored at room temperature for a few days, or it can be frozen for longer storage.

Enjoy your homemade pumpkin bread while staying at Knoxville Campground!