Description
This pumpkin bread is your go-to cozy treat for fall. It’s soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves. Whether you’re baking it for your family or gifting it to a friend, this loaf delivers classic autumn flavors with very little effort. It comes together in one bowl and stays fresh for days. It’s freezer-friendly, easy to adapt, and irresistibly delicious.
Ingredients
1 ¾ cups all-purpose flour
1 cup pumpkin puree
½ cup brown sugar
½ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a large mixing bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Slowly add dry ingredients into wet mixture. Stir until just combined — don’t overmix.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve with butter, cream cheese, or enjoy as-is.
Notes
Make sure to use pure pumpkin puree — not pumpkin pie filling.
Don’t overmix the batter; mix until just combined for a tender loaf.
For added flavor, fold in ½ cup chocolate chips or walnuts before baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg