Description
A moist, spiced pumpkin bread with a tender crumb and a golden crust—perfect for fall mornings, cozy snacks, or holiday baking. Easy to make, freezer-friendly, and packed with warm cinnamon and pumpkin flavor.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease or line your loaf pans with parchment paper.
2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix.
5. Pour the batter evenly into your prepared pans, filling them ⅔ to ¾ full.
6. Bake for 50–60 minutes (or 30–35 for mini loaves), or until a toothpick inserted in the center comes out clean.
7. Let cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely before slicing or storing.
Notes
Be sure not to overmix the batter to avoid a dense texture.
You can add chocolate chips or nuts for extra flavor and crunch.
Wrap tightly in foil or plastic wrap to preserve moisture during storage or freezing.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of a loaf)
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin bread, fall baking, quick bread