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Pumpkin Bread Recipe

This easy pumpkin bread is rich, moist, and full of cozy fall spices. It’s the perfect make-ahead loaf for breakfast, dessert, or gifting, simple, foolproof, and irresistibly delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 1 ¾ cups 220 g 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
  • ¼ teaspoon ground ginger
  • 1 cup 200 g granulated sugar
  • ½ cup 100 g brown sugar, packed
  • ¾ cup 180 ml vegetable oil or melted butter
  • 2 large eggs room temperature
  • 1 ½ cups 340 g canned pumpkin purée (not pumpkin pie filling)
  • ¼ cup 60 ml milk (any kind)
  • 1 teaspoon pure vanilla extract
  • Optional Mix-Ins:
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans
  • A sprinkle of coarse sugar for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  3. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, and eggs until smooth and slightly thick. Add the pumpkin purée, milk, and vanilla extract. Whisk until fully combined.
  4. Combine: Gradually stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined, don’t overmix; the batter should be smooth but slightly thick.
  5. Add mix-ins (optional): Fold in chocolate chips or nuts if using.
  6. Pour and bake: Pour the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool and serve: Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Cool completely before slicing (if you can wait that long!).