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Pumpkin Bread Recipe

Pumpkin Bread Recipe
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★★★★★

5.2 from 30 reviews

This moist and flavorful pumpkin bread combines warm spices with creamy pumpkin puree for a comforting treat that’s perfect for autumn or any time you crave a sweet, spiced loaf. Easy to make and ideal for breakfast or snack time, this pumpkin bread features a tender crumb and rich aroma from pumpkin spice and vanilla extract.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice (or cinnamon)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the edges to hang over for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar together until smooth. Beat in the eggs, then stir in the vegetable oil and vanilla extract until incorporated.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently whisking until just combined and no lumps remain. Avoid overmixing to keep the bread tender.
  5. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, inserting a toothpick into the center to test doneness—it should come out clean.
  6. Prevent Over-Browning: Around the 30-minute mark, lightly cover the top of the bread with foil to prevent excessive browning.
  7. Cool and Serve: Let the bread cool for 10 minutes in the pan, then lift it out using the parchment paper edges. Slice to serve warm, or cool completely before storing.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • You can substitute pumpkin spice with 1 teaspoon cinnamon and 1/2 teaspoon each of nutmeg and cloves if desired.
  • Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Optional: Add 1/2 cup chopped nuts or chocolate chips for extra texture.
  • For a dairy-free version, use vegetable oil as described (recipe is already dairy-free).

Nutrition

Keywords: pumpkin bread, pumpkin spice bread, autumn bread, easy pumpkin bread, spiced pumpkin loaf

Find it online: https://cookwithruby.com/pumpkin-bread-recipe/