Instructions

• Prepare Oven & Pan: Preheat your oven to 180 °C (350°F) conventional (Note: if using a convection oven with a fan, reduce temperature by 25°F/15°C and check for doneness earlier). Lightly grease an 8.5x4.5 inch loaf tin and line it with parchment paper, allowing some of the paper to hang over the edges. This "sling" will make lifting the baked bread out much easier.
• Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sifting helps prevent lumps and aerates the mixture. Use a whisk to mix these dry ingredients thoroughly until they are well combined, then set this bowl aside for later.
• Combine Wet Ingredients: In a separate large bowl, combine the white granulated sugar, room temperature eggs, unflavored vegetable oil, pumpkin puree, room temperature whole milk, and vanilla extract. Use a whisk to mix these wet ingredients together until they are well combined and smooth. This ensures even distribution of flavors and moisture throughout your easy pumpkin bread recipe.
• Mix Batter: Add the bowl of dry ingredients directly into the large bowl containing the wet ingredients. Using a whisk, gently mix them together until just combined. It is crucial not to overmix the batter; a few small lumps are perfectly fine and will lead to a more tender bread. Overmixing develops gluten, which can result in a tough, dense loaf.
• Bake Bread: Carefully pour the prepared pumpkin bread batter into the greased and parchment-lined loaf tin. Gently drop the tin once or twice onto your counter from a few inches up to release any large air bubbles trapped in the batter. Place the loaf tin into the preheated oven and bake for 65-70 minutes. To check for doneness, insert a wooden skewer or a thin knife into the center of the bread. It should come out clean or with only a few moist crumbs attached. If your loaf tin is slightly larger than the recommended size, check the bread a bit earlier, around the 55-minute mark.
• Cool: Once baked, remove the loaf from the oven. Allow the easy pumpkin bread recipe to cool in the tin for about 20 minutes on a wire rack. This initial cooling in the pan helps the bread set properly and prevents it from crumbling. After 20 minutes, use the overhanging parchment paper to lift the bread out of the tin and transfer it directly onto the wire rack to cool completely. Slicing the bread while it is still warm can be tempting, but it’s best to wait until it has fully cooled for clean slices and the best texture.