Description
This moist and warmly spiced Pumpkin Bread is the perfect cozy-weather bake. Made with real pumpkin purée and a trio of fall spices, it’s sweet, tender, and deeply comforting. Enjoy it plain, toasted with butter, or even with a smear of cream cheese. It stores beautifully and freezes well, making it a go-to fall staple.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup canned pumpkin purée
½ cup vegetable oil
⅓ cup water
¾ cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, oil, water, and vanilla until smooth.
3. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Pour batter into the prepared loaf pan and smooth the top.
6. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
8. Slice and enjoy plain, or with butter or cream cheese.
Notes
For best results, use canned pure pumpkin purée (not pumpkin pie filling).
Don’t overmix the batter—mix just until the flour disappears to keep the bread tender.
The bread can be frozen in slices and reheated for quick snacks or breakfasts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg