Description
A classic moist pumpkin bread recipe full of warm fall spices and rich pumpkin flavor. Perfect for breakfast, dessert, or gifting.
Ingredients
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1 ½ cups pumpkin puree
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2 cups all-purpose flour
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1 cup granulated sugar or brown sugar
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½ cup vegetable oil or melted butter
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2 large eggs
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1–2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
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Optional: ½ cup chocolate chips, chopped nuts, or dried cranberries
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
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In another bowl, mix pumpkin puree, oil, sugar, and eggs until smooth.
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Combine wet and dry ingredients gently—do not overmix.
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Fold in optional mix-ins if using.
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Pour into loaf pan and bake for 55–65 minutes or until a toothpick comes out clean.
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Let cool for 10 minutes in pan, then transfer to wire rack to cool completely.
Notes
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Storage: Wrap tightly and store at room temp for 3–4 days or freeze for up to 3 months.
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Customize: Add pepitas on top for crunch or swirl in cream cheese for extra richness.
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Make it vegan: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Category: Bread/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg