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Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 130 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic pumpkin bread recipe yields a moist, flavorful loaf perfect for autumn or anytime you crave a cozy treat. Made with pumpkin puree, warm spices like cinnamon and nutmeg, and a tender crumb from vegetable oil and eggs, it’s an easy quick bread that bakes up golden brown with a soft, springy center. Ideal for breakfast, snacks, or dessert, this pumpkin bread balances sweet and spice beautifully and keeps well when stored properly.

Ingredients

Units Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (210g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg

Wet Ingredients

  • 1 1/3 cups pumpkin puree (300g)
  • 1 1/4 cup granulated sugar (250g)
  • 2/3 cup vegetable oil (160ml)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with baking spray to ensure the bread doesn’t stick.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and freshly grated nutmeg until evenly combined.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
  4. Blend wet and dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon just until everything is combined. Avoid over-mixing to keep the bread tender.
  5. Pour batter into pan and bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs. After 30 minutes of baking, optionally cover the loaf loosely with foil to prevent over-browning of the crust.
  6. Cool the bread: Remove the loaf from oven and let it cool in the pan for 15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing to maintain texture and flavor.

Notes

  • Weigh the flour for accuracy: To avoid a dry, crumbly loaf, use a kitchen scale for measuring flour or fluff and spoon it into your measuring cup, then level with a knife.
  • Use freshly grated nutmeg for the best flavor and aroma.
  • Bring eggs to room temperature before mixing; this helps them incorporate smoothly into the batter.
  • Do not over-mix the batter as it can develop gluten and make the bread dense and tough.
  • If the bread is browning too quickly, loosely cover with foil after half the baking time to protect the top.

Nutrition

  • Serving Size: 1 slice (about 1/12th of loaf)
  • Calories: 277
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.1g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 31mg

Find it online: https://yummyhere.com/pumpkin-bread-recipe/