Pumpkin Bread Recipe
This easy homemade pumpkin bread recipe yields a moist, fluffy loaf infused with warm pumpkin pie spices. Perfect for cozy fall mornings or an anytime snack, this pumpkin bread uses pumpkin purée, both brown and granulated sugars, and vegetable oil for a tender crumb. It can be customized with additions like chocolate chips, nuts, or a cream cheese swirl, making it a versatile favorite for the season.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 2 cups pumpkin purée (canned or homemade, not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour a standard loaf pan to prevent sticking. Set aside while you prepare the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined and aerated.
- Mix the Wet Ingredients: In a large bowl, combine pumpkin purée, granulated sugar, and brown sugar, stirring well. Beat in the eggs thoroughly. Then stir in the vegetable oil and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Add the dry ingredients to the wet pumpkin mixture. Gently stir just until combined to avoid overmixing. If desired, fold in optional add-ins like chocolate chips or chopped nuts at this stage.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes. To prevent over-browning, loosely cover the top with foil after 30 minutes if necessary or move the oven rack to the lower third position. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Slice: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This step helps achieve clean slices and preserves the bread’s moist texture.
Notes
- To customize, add ½-1 cup chocolate chips or ½ cup chopped walnuts or pecans to the batter.
- For a cream cheese swirl, add dollops of softened cream cheese and gently swirl before baking.
- Swap half of the all-purpose flour with whole wheat flour for a healthier option with more fiber.
- Use a serrated bread knife for clean slicing once cooled.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
- Freeze sliced bread wrapped in a freezer bag for up to 6 months; reheat slices in the microwave for 30 seconds.
- Place paper towels inside the storage container to absorb moisture and prevent sogginess.
- To prevent overly browned tops, place the oven rack in the lower third and/or cover the loaf loosely with foil during baking.
Keywords: pumpkin bread, pumpkin bread recipe, fall recipes, pumpkin dessert, homemade pumpkin bread, moist pumpkin bread, spiced bread
Find it online: https://deliciousdishspot.com/pumpkin-bread-recipe/
