Description
This ultimate pumpkin bread recipe delivers a moist, spiced loaf that captures fall’s essence in every bite. Made with pumpkin puree, warm spices, and a simple one-bowl method, it’s a bakery-quality treat you can make at home.
Ingredients
Scale
Essential Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or melted butter/coconut oil)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Flavor Enhancement Options:
- 1/2 cup chocolate chips or chopped walnuts
- 1 tsp vanilla extract
- Zest of one orange
Instructions
- Preheat oven: 350°F (175°C). Grease and line a 9-inch loaf pan with parchment.
- Mix wet base: Combine pumpkin puree, oil, granulated sugar, and brown sugar until just mixed.
- Add eggs: Beat in eggs one at a time, then beat mixture 2 minutes until cohesive.
- Whisk dry: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine: Gently fold dry into wet until just combined (don’t overmix).
- Add extras: Fold in chocolate chips, nuts, or vanilla if using.
- Bake: Transfer batter to loaf pan, smooth top, bake 50–60 minutes until toothpick comes out clean.
- Cool: Rest 10 minutes in pan, then cool fully on wire rack before slicing.
Notes
Pro tip: Use pure pumpkin puree, not pumpkin pie filling. Let loaf cool fully before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking, Bread, Fall Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall baking, easy pumpkin recipes, moist pumpkin loaf, spiced quick bread