Description
Soft, spiced, and nostalgic—this pumpkin bread blends warm fall spices with rich pumpkin puree for a moist loaf that’s perfect any time of year.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup vegetable oil
2 large eggs
1 can (15 oz) pumpkin purée
1 cup sugar
½ cup brown sugar
Instructions
1. Preheat your oven to 350ºF. Lightly grease a standard loaf pan.
2. In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
3. In a second bowl, combine oil, sugars, and eggs. Mix until smooth. Add pumpkin purée and beat again.
4. Gradually stir dry ingredients into wet mixture in batches. Don’t overbeat—just combine until smooth.
5. Pour into loaf pan and smooth the top.
6. Bake 55–65 minutes. If a toothpick comes out clean, it’s done.
7. Let cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.
Notes
For extra moisture, add a spoonful of plain yogurt or sour cream.
Common add-ins: chocolate chips, nuts, or dried cranberries.
Avoid overmixing to keep texture light.
Drain pumpkin if it’s too watery.
Customize with a maple glaze, cream cheese swirl, or a sprinkle of aged cheddar for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, fall baking, moist loaf, easy pumpkin recipe