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Sliced pumpkin bread on a cutting board
ChefMaster Emily

Pumpkin Bread

This Pumpkin Bread is a moist, fluffy loaf infused with rich pumpkin puree and cozy spices like cinnamon and nutmeg. Easy to make with simple ingredients, it’s the perfect treat for fall mornings or as a sweet snack with coffee. A slice of autumn comfort in every bite.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree 100% pure, not pie filling
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
  5. Pour batter into the prepared loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

You can add chocolate chips or nuts for variety. This bread also freezes well for up to 2 months. Just wrap tightly and thaw overnight in the fridge.