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Easy Pumpkin Bread Recipe

This moist and delicious pumpkin bread is incredibly easy to make, perfect for beginners and seasoned bakers alike. Enjoy a warm slice with your morning coffee or as a delightful afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour (190g)
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.5 teaspoon Salt
Wet Ingredients
  • 1 cup Granulated sugar (200g)
  • 0.5 cup Packed light brown sugar (115g)
  • 0.75 cup Pumpkin puree (170g)
  • 0.5 cup Vegetable oil (120ml)
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cup Chopped walnuts or pecans (optional)

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls (large and medium)
  • Whisk
  • Wooden skewer or toothpick
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Stir in the nuts (if using).
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use full-fat pumpkin puree. You can also add chocolate chips, cranberries, or other spices to customize your pumpkin bread. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.