Description
This sweet pumpkin bread recipe is moist, flavorful, and packed with warm fall spices. Made with pumpkin purée, cinnamon, and nutmeg, it’s the perfect homemade quick bread for breakfast or dessert. Great for holiday baking or cozy autumn treats.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin purée
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin purée, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and enjoy. It tastes even better the next day!
Notes
This bread freezes well for up to 3 months—slice before freezing for easy thawing.
Avoid overmixing the batter to keep the bread light and tender.
Tent with foil during the last 15 minutes of baking if the top starts to brown too fast.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg