Easy Pumpkin Bread Recipe
Moist, tender pumpkin bread baked with warm fall spices and a hint of sweetness. This Easy Pumpkin Bread is simple to make, full of flavor, and perfect for breakfast, snacks, or holiday gatherings.
Ingredients
- Pumpkin puree Not pumpkin pie filling. Pure pumpkin gives the best texture and flavor.
- Flour All purpose flour works perfectly here.
- Sugar A mix of white and brown sugar adds sweetness and a slight caramel note.
- Eggs For structure and richness.
- Oil Keeps the bread moist for days.
- Spices Cinnamon nutmeg, cloves, and ginger.
- Baking soda & baking powder Helps the bread rise.
- Salt Balances the sweetness.
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Combine Wet Ingredients
- In a large bowl, whisk the pumpkin puree, sugar, eggs, and oil until smooth.
- Bring It Together
- Add the dry ingredients to the wet mixture and stir gently until combined. Do not overmix.
- Bake
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once cooled to avoid crumbling.
Video
Notes
- Don’t overmix This can make the bread dense instead of tender.
- Test for doneness Every oven is different, so check at the 55-minute mark.
- Store properly Wrap tightly in plastic wrap or store in an airtight container for up to 4 days at room temperature.