Pumpkin Bread

A cozy, spiced quick bread perfect for breakfast or snacking, with roots dating back to early American colonial cooking. This recipe delivers a moist loaf bursting with fall flavor, using a special technique that maintains perfect moisture levels without becoming dense or soggy.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 265 kcal

Equipment

9×5-inch loaf pan
Parchment Paper
Mixing Bowls
Wire Cooling Rack

Ingredients

1¾ cups all-purpose flour (220g)
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 pure pumpkin puree not pumpkin pie filling (425g)
1 cup granulated sugar (200g)
½ cup light brown sugar packed (100g)
½ cup vegetable oil (120ml)
2 large eggs room temperature
1 tsp vanilla extract
⅔ cup chopped walnuts or pecans optional (80g)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until well combined. Add the oil, eggs, and vanilla extract, whisking until smooth and uniform.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Small lumps are fine - avoid overmixing. If using nuts, fold them in now.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top begins browning too quickly, tent with aluminum foil after 40 minutes of baking.
Allow the bread to cool in the pan for 5 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing.

Notes

For best results, wait at least 1 hour before slicing to allow the bread structure to set properly.

To check if your pumpkin bread is done, insert a toothpick in the center - it should come out with a few moist crumbs, not wet batter. The internal temperature should reach 200°F.

This recipe can be made into muffins - fill muffin cups ¾ full and bake at 350°F for 18-22 minutes.

Nutrition

Calories: 265kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 1.5gFiber: 2gSugar: 25gVitamin A: 75IUIron: 8mg

Keyword Pumpkin Bread, Fall Recipe, Quick Bread, Pumpkin Spice, Homemade Bread