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Pumpkin Bread

Maria G. Brooks
This Pumpkin Bread recipe creates a soft, moist loaf filled with cozy autumn spices and rich pumpkin flavor.
Perfect for breakfast, dessert, or a snack, it’s an easy and delicious way to enjoy fall’s best flavors.
Made with simple ingredients like pumpkin purée, cinnamon, and nutmeg, it’s sure to become a favorite in your recipe rotation.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall/Festive
Servings 12 slices
Calories 180 kcal

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring Cups and Spoons

Ingredients
  

  • 1 ¾ cups 220g All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground ginger
  • ¼ tsp Ground cloves
  • 1 cup 240g Pumpkin purée
  • ¾ cup 150g Granulated sugar
  • ¼ cup 50g Brown sugar
  • 2 large Eggs
  • ½ cup 120ml Vegetable oil
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves).
  • Mix Wet Ingredients: In another bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • For a richer flavor, substitute the vegetable oil with melted butter.
  • Optional add-ins: You can fold in ½ cup of chocolate chips, chopped nuts, or a cream cheese swirl for an extra touch.
  • Storage: Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.
  • Freezing: Freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Keyword Pumpkin Bread