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Pumpkin Bread

Linda M. Harris
Pumpkin bread is a delicious, moist loaf filled with warm spices and the rich flavor of pumpkin.
This easy-to-make recipe results in a fragrant, comforting treat that’s perfect for the fall season. Whether enjoyed as a snack, breakfast, or dessert, pumpkin bread is always a crowd-pleaser.
With simple ingredients and easy instructions, you can have a fresh loaf of pumpkin bread ready in no time.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall
Servings 12 Slices
Calories 250 kcal

Equipment

  • 9x5-inch loaf pan
  • Large Mixing Bowl
  • whisk
  • Wooden spoon or spatula
  • Sifter (optional)
  • Measuring Cups and Spoons
  • Toothpick or cake tester (for testing doneness)

Ingredients
  

  • 1 can 15 oz pumpkin puree
  • 2 large eggs
  • 1 cup vegetable oil or melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ground ginger optional
  • ½ cup chopped walnuts or pecans optional
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil (or melted butter), brown sugar, and vanilla extract until smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.
  • Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
    Be careful not to overmix.
  • If adding nuts or chocolate chips, fold them into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 60-70 minutes, checking for doneness with a toothpick or cake tester after 55 minutes.
    The bread is done when the toothpick comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and enjoy!

Notes

  • For a richer flavor, use melted butter instead of vegetable oil.
  • If you prefer a denser bread, you can substitute some of the all-purpose flour with whole wheat flour.
  • Feel free to get creative with add-ins like dried cranberries, raisins, or a sprinkle of shredded coconut for extra texture.
  • Store the pumpkin bread at room temperature for up to 4 days, or freeze for up to 3 months.
  • For a quicker version, consider making mini loaves, which bake in about 40 minutes.
Keyword Pumpkin Bread