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A freshly baked loaf of pumpkin bread on a cooling rack.

Pumpkin Bread

This recipe yields a moist and flavorful pumpkin bread, perfect for a cozy treat or a festive gathering. It's a reliable method for a consistently delicious result.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 0.5 cup chopped nuts (pecans or walnuts) optional
  • 0.5 cup chocolate chips optional

Equipment

  • oven
  • loaf pan (9x5 inch)
  • large bowl
  • whisk
  • separate bowl
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt; set aside.
Mixing
  1. In a separate bowl, combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract, mixing until smooth.
  2. Gradually add the wet ingredients to the dry ingredients, stirring until just combined; do not overmix.
  3. If desired, gently fold in chopped nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add a streusel topping before baking. Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling. The bread is best stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week. It also freezes well for longer storage.