This pumpkin bread is the ultimate cozy bake: moist, warmly spiced, and incredibly simple to make. Whether served for breakfast, dessert, or an afternoon treat, it’s always a hit. The best part? It uses real pumpkin and fills your kitchen with the irresistible aroma of cinnamon and nutmeg.
If you’re a fan of fall flavors, you’ll also love this Pumpkin Spice Cake or the creamy classic Condensed Milk Flan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, milk, pumpkin puree, both sugars, and vanilla until smooth.
- Combine: Gradually stir the dry ingredients into the wet mixture until just combined.
- Bake: Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
Why I Love This Recipe
Pumpkin bread is a timeless treat in my kitchen. It’s easy to bake, smells like heaven, and stays moist for days. I love how it works both as a snack and a sweet gift for friends or family.
FAQs
Can I use canned pumpkin? Absolutely! Just make sure it’s pure pumpkin, not pumpkin pie filling.
How should I store it? Wrap in foil or keep in an airtight container at room temperature for up to 4 days.
Can I freeze it? Yes! Wrap tightly and freeze for up to 2 months.
Conclusion
This pumpkin bread is warm, moist, and spiced just right. Easy enough for a weekday bake, but special enough for the holidays. Enjoy it with a cup of coffee or share a slice with someone you love.
Looking for more sweet bakes? Try this Pineapple and Walnut Cheesecake or go bold with this Pumpkin Spice Cake.
With love, Chef Yolanda!
Print
Pumpkin Bread – Moist, Spiced, and Perfectly Sweet
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This pumpkin bread is the ultimate cozy bake: moist, warmly spiced, and incredibly simple to make. Whether served for breakfast, dessert, or an afternoon treat, it’s always a hit. The best part? It uses real pumpkin and fills your kitchen with the irresistible aroma of cinnamon and nutmeg.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, milk, pumpkin puree, both sugars, and vanilla until smooth.
- Combine: Gradually stir the dry ingredients into the wet mixture until just combined.
- Bake: Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Wrap the pumpkin bread tightly in foil or store in an airtight container for freshness. It can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall recipe, spiced loaf, easy bake