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Pumpkin Bread

A moist, warmly spiced pumpkin bread loaf with a tender crumb and cozy fall flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Dry 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 ginger
Wet Ingredients
  • 2 large eggs
  • 1 cup pumpkin puree pure pumpkin, not pie filling
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
Optional Add-In
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 spatula
  • 1 Wire rack for cooling

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain.
  5. Fold in the chopped walnuts or pecans, if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter. Start checking for doneness at 55 minutes. Cool fully before slicing for the best texture.