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Pumpkin Bread

Pumpkin Bread Recipe

moist pumpkin bread, easy fall baking, one-bowl pumpkin loaf, homemade pumpkin bread.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Holidays and Events
Cuisine American
Servings 10 slices
Calories 220 kcal

Ingredients
  

Dry Ingredients:

  • 1¾ cup (219g) all-purpose flour (spooned & leveled for accuracy)
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • ½ tsp (3g) fine sea salt
  • 1 tbsp (2.6g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (0.5g) ground cloves¼
  • tsp (0.5g) ground allspice (or use 1 tsp pumpkin pie spice + 1 tsp cinnamon total)

Wet Ingredients:

  • 1 cups (245g) canned pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • ½ cup (100g) granulated sugar
  • ⅓ cup (100g) packed light brown sugar
  • ½ tsp (80ml) whole milk (or plant-based milk)
  • 1 tsp teaspoon (5ml) pure vanilla extract

Optional Add-Ins:

  • ½ cup cup (85g) semi-sweet chocolate chips
  • ½ cup (60g) chopped pecans or walnuts, toasted

Instructions
 

  • 1. Prep & Preheat

    Preheat your oven to 350°F (175°C). Position the oven rack in the lower third of the oven to prevent the top from browning too quickly.Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the two long sides for easy removal. Lightly grease any exposed pan surfaces.Pro-Tip: No parchment? Grease the pan thoroughly with butter or non-stick spray, then dust with flour, tapping out the excess.

  • 2. Mix Dry Ingredients

    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all spices until well combined and no lumps remain. This ensures even distribution of leaveners and spices.

  • 3. Combine Wet Ingredients (One-Bowl Method)

    Make a well in the center of the dry ingredients. Add the pumpkin puree, eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract.Using a rubber spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients. Mix just until no dry flour streaks remain. The batter will be thick and a few small lumps are OK. Do not overmix.Optional: Gently fold in chocolate chips or nuts if using.

  • 4. Bake with Foil Tent

    Pour the batter into the prepared loaf pan and smooth the top. Bake for 30 minutes.Critical Step: After 30 minutes, loosely tent the top of the loaf with aluminum foil to prevent over-browning. Return to the oven and bake for an additional 20-30 minutes.Doneness Test: The bread is done when the top is cracked and golden, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Begin checking at the 50-minute mark.

  • 5. Cool Completely (For Clean Slices)

    Let the bread cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift the loaf out of the pan and transfer it directly to the rack to cool completely (about 1-2 hours).Why wait? Cooling allows the structure to set, preventing crumbling when sliced. For best flavor and texture, let the bread rest for a few hours or overnight before serving.

Notes

  • For a richer flavor, let the bread sit overnight before slicing.
  • Double the recipe to make two loaves—one for now and one to freeze for later!
Keyword Pumpkin Bread