Easy Pumpkin Bread
This easy pumpkin bread recipe delivers warm autumn flavors in every slice with just one bowl and simple pantry ingredients. The perfect balance of spices and a simple technique ensures a moist, tender crumb every time, rivaling bakery versions without the fuss.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowl
- Wire Cooling Rack
Ingredients
For the bread
- 1¾ cups all-purpose flour (210g)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- 15 oz canned pumpkin puree not pumpkin pie filling (425g)
- 1 cup granulated sugar (200g)
- ½ cup packed brown sugar (100g)
- ½ cup vegetable oil (120ml)
- 2 large eggs at room temperature
- ¼ cup milk (60ml)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt for at least 30 seconds to distribute the spices evenly.
- Make a well in the center of your dry ingredients. Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract.
- Gently fold the ingredients together until just combined. Stop mixing when you no longer see dry flour streaks but can still see a few small lumps.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cover with aluminum foil after 50 minutes if the top is browning too quickly.
- Allow the bread to cool in the pan for 20 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack and cool for at least an additional 30 minutes before slicing.
Notes
Substitution options:
- Flour: Swap up to half the all-purpose flour with whole wheat for a nuttier flavor
- Oil: Unsweetened applesauce can replace half the oil for reduced fat
- Sugar: Reduce total sugar to 1¼ cups for a less sweet version
- Milk: Any plant-based milk works perfectly
- Spices: Substitute 2½ teaspoons pumpkin pie spice for the individual spices
- Room temperature: Wrap tightly in plastic wrap and store up to 3 days
- Refrigeration: Extends shelf life to 7 days
- Freezing: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months
- Using pumpkin pie filling instead of puree
- Opening the oven door repeatedly during baking
- Skipping the cooling period
- Over-mixing the batter
Nutrition
Calories: 265kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 220mgFiber: 2gSugar: 25gVitamin A: 75IUIron: 8mg
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