Pumpkin Bread
Moist pumpkin bread with warm spices—classic fall baking for breakfast, snacks, or Thanksgiving brunch. One-bowl friendly, freezer-friendly, and packed with real pumpkin puree.
đź›’Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped pecans
🔧Kitchen Tools Needed
- 9Ă—5 loaf pan
- Mixing bowls
- Whisk
- Parchment paper
- Cooling rack
đź“ťInstructions
- 1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
- 2
Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
- 3
In a larger bowl, whisk pumpkin, oil, eggs, sugars, milk, and vanilla until smooth.
- 4
Fold dry ingredients into wet just until combined; fold in chips or pecans if using. Do not overmix.
- 5
Pour into pan. Bake 55–65 minutes until a toothpick comes out clean or with moist crumbs (internal ~200°F for quick breads).
- 6
Cool in pan 10 minutes; lift out and cool completely. Slice when cool for clean cuts.
- 7
Food safety: eggs must be fully baked; store wrapped at room temp 2–3 days or refrigerate up to 1 week.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
âť“Frequently Asked Questions
Can I use pumpkin pie filling?
No—it’s pre-sweetened and spiced; use plain puree.
Muffins instead?
Bake at 350°F for 18–22 minutes until a toothpick is clean.
How to freeze?
Wrap cooled loaf tightly; freeze up to 3 months. Thaw overnight.
Sunken center?
Underbaked or overmixed—check doneness and mix gently.
Less sugar?
Reduce granulated sugar to 3/4 cup; bread will be slightly less moist.
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