Description
This soft and moist pumpkin bread is a cozy fall classic, bursting with warm spices and pumpkin flavor. Quick to make and perfect for breakfast, snacks, or dessert, it’s a crowd-pleasing loaf that stays tender and delicious for days.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar (200g, packed)
- 1/2 cup granulated sugar (100g)
- 1 cup pumpkin puree (240g, canned or homemade)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs (room temperature)
- 1/4 cup milk (60ml, dairy or non-dairy)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans (60g)
- Optional: 1/2 cup chocolate chips (90g)
- Optional: 1/3 cup raisins or dried cranberries (50g)
- Optional topping: 1 tablespoon turbinado sugar
- Optional topping: Extra cinnamon, a sprinkle
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until glossy and thick.
- Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix.
- Fold in optional add-ins (nuts, chocolate chips, dried fruit) if using.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle turbinado sugar and extra cinnamon on top if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let bread cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
- Slice and enjoy once fully cooled.
Notes
For gluten-free, use a 1-to-1 gluten-free flour blend and add an extra tablespoon of milk. Toss add-ins with a little flour before folding in to prevent sinking. Let bread cool fully for best texture. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 210
- Sugar: 20
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, fall baking, moist pumpkin loaf, easy pumpkin bread, autumn recipes, quick bread, breakfast, snack, dessert