Description
This Easy Pumpkin Bread recipe is moist, flavorful, and packed with warm spices. Using canned pumpkin puree and simple ingredients, it’s perfect for fall baking, holiday treats, or cozy morning breakfasts. Enjoy it plain, toasted, or with spreads like maple butter. Make-ahead friendly and freezer-safe, this homemade pumpkin loaf is a must-have seasonal recipe for any baker.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla until smooth.
4. Gradually stir in the dry ingredients until just combined. Do not overmix.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Keep wrapped at room temperature for 3 days or refrigerate for up to 1 week.
For extra flavor, try folding in 1/2 cup of chocolate chips or walnuts.
This bread freezes beautifully. Slice and wrap for grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg