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–+ servings
pumpkin bread recipe freshly baked loaf on cutting board
Deen

Pumpkin Bread Recipe

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A moist and perfectly spiced pumpkin bread recipe made with simple pantry ingredients. Easy to bake, freezer-friendly, and ideal for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Desserts, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or canola oil
  • 1 ½ cups pumpkin purée 100% pure, not pie filling
  • 1 tsp vanilla extract
  • Optional: ½ cup chopped nuts or chocolate chips

Equipment

  • 1 Mixing Bowl large, for combining dry ingredients
  • 1 Mixing Bowl medium, for wet ingredients
  • 1 Whisk to blend ingredients
  • 1 Wooden spoon or spatula for folding batter
  • 1 9x5 Loaf Pan greased for baking
  • 1 Wire rack to cool bread

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, salt, and spices.
  3. In another bowl, whisk eggs, sugar, brown sugar, oil, pumpkin purée, and vanilla until smooth.
  4. Gently fold the wet mixture into the dry ingredients with a spatula until just combined. Do not overmix.
  5. Pour batter into the loaf pan and smooth the top.
  6. Bake for 55–65 minutes, checking at the 50-minute mark with a toothpick.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Slice and serve plain or with cream cheese spread.

Nutrition

Serving: 80gCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.5gCholesterol: 35mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 2800IUVitamin C: 1mgCalcium: 20mgIron: 1.5mg

Notes

Do not overmix the batter, this keeps the bread tender. Let loaf rest overnight for deeper flavor. Wrap tightly and freeze for up to three months.

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