Description
This classic pumpkin bread recipe is moist, flavorful, and perfect for fall baking. Made with pumpkin puree, warm spices, and your choice of mix-ins like chocolate chips or nuts, it’s a comforting treat ideal for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1–2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
Wet Ingredients
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar or brown sugar
- 2 large eggs
Optional Mix-ins
- ½ cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves mixture) until well combined.
- Mix Wet Ingredients: In another bowl, blend the pumpkin puree, vegetable oil or melted butter, sugar, and eggs until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients being careful not to overmix to keep the bread tender.
- Add Mix-ins: If desired, fold in optional additions like chocolate chips, chopped nuts, or dried cranberries evenly into the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool for 10 minutes in the pan. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute brown sugar for granulated sugar for a richer taste.
- Ensure not to overmix the batter to avoid dense bread.
- Adjust spices to preference for a milder or stronger pumpkin flavor.
- Store pumpkin bread in an airtight container for up to 4 days or freeze for longer storage.
