Description
This Easy Pumpkin Bread recipe is a moist, spiced, one-bowl wonder perfect for fall baking. Made with pumpkin puree, cinnamon, and brown sugar, it’s an effortless treat ideal for breakfast, snacks, or dessert. This pumpkin loaf freezes well and pairs beautifully with butter or glaze. A go-to pumpkin bread recipe for cozy cravings!
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
1 cup canned pumpkin puree
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Add the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix.
5. Pour batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, avoid overmixing once dry and wet ingredients are combined.
If using homemade pumpkin puree, ensure it’s well-drained and thick.
Add-ins like chocolate chips, chopped pecans, or walnuts can be folded in for variety.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 18
- Sodium: 190
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 30