Description
This classic pumpkin bread is moist, tender, and packed with warm fall spices. Easy to make and deeply flavorful, it’s perfect for breakfast, snacks, or dessert during the autumn season.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1–2 tbsp milk or water (optional, for adjusting batter consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If the batter is too thick, add 1–2 tablespoons of milk or water.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t overmix the batter to avoid a dense texture.
- Let the bread cool fully before slicing for cleaner cuts.
- Store in an airtight container to maintain moisture.
- Freezes well—wrap tightly before freezing.
- Add-ins like chocolate chips or nuts work great in this recipe.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
