Description
This easy pumpkin bread recipe yields moist, flavorful loaves perfect for fall or any time of year. Made with simple ingredients like pumpkin purée, warm pumpkin pie spice, and a tender crumb, it’s ideal for breakfast, snack, or dessert. The recipe is quick to prepare, uses basic pantry staples, and produces two 8×4-inch loaves of delicious homemade pumpkin bread.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 oz can pumpkin purée
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven and prepare pans: Preheat your oven to 325°F (163°C). Grease and flour two 8 x 4-inch loaf pans to prevent the bread from sticking.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil and granulated sugar until the mixture resembles wet sand. Add the eggs one at a time, whisking well after each addition to combine completely.
- Add pumpkin purée: Stir in the canned pumpkin purée until the batter is smooth and evenly mixed throughout.
- Combine dry ingredients and incorporate: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined; avoid overmixing to keep the bread tender and moist.
- Divide batter and bake: Evenly distribute the batter between the two prepared loaf pans. Place them in the preheated oven and bake for 40 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool the loaves: Let the pumpkin breads cool in the pans for about 10 minutes. Then, remove them onto a wire cooling rack to cool completely before slicing and serving.
Notes
- This recipe produces moist, tender pumpkin bread that’s easy to make with simple pantry ingredients.
- Using pumpkin pie spice adds warming flavor without needing to measure out individual spices.
- Do not overmix the batter; overmixing will make the bread dense and tough.
- Allow the loaves to cool fully to ensure clean slicing without crumbling.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 291 kcal
- Sugar: 30 g
- Sodium: 201 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
