Pumpkin Bread Recipe
American · Dessert · 75 min total
A moist, spiced quick bread perfect for fall, made with canned pumpkin puree and warm autumn spices.
15
min prep
min prep
60
min cook
min cook
10
servings
servings
290
kcal/serving
kcal/serving
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, whisking after each addition. Whisk in pumpkin puree and water until smooth.
- Add dry ingredients to wet ingredients and stir with a spatula until just combined (do not overmix).
- Pour batter into prepared loaf pan and smooth top.
- Bake for 55-65 minutes, or until a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter.
- Store wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.
- This bread is even better the next day as flavors meld.
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