Pumpkin bread is a cozy, moist, and flavorful treat that captures the warmth of fall in every bite. This recipe combines pumpkin purée, warm spices, and a hint of vanilla to create a loaf that’s as fragrant as it is delicious. It’s perfect for breakfast, dessert, or an afternoon snack with coffee or tea. If you’re looking for a way to enjoy the best flavors of the season, this pumpkin bread is the recipe you need!

Necessary Kitchen Equipment

Mixing Bowls: For wet and dry ingredients.
Whisk: For blending ingredients.
Loaf Pan: A 9×5-inch loaf pan works well for this recipe.
Spatula: For scraping down the bowl and folding ingredients.
Cooling Rack: For cooling the bread after baking.

Ingredient Overview

Pumpkin Purée: Adds moisture and a rich pumpkin flavor. Make sure to use pure pumpkin purée, not pumpkin pie filling.
Vegetable Oil or Melted Butter: For moistness and richness.
Granulated Sugar and Brown Sugar: The combination adds sweetness and depth of flavor.
Eggs: For structure and stability.
Vanilla Extract: Enhances the overall flavor.
Flour: Provides structure for the loaf.
Baking Soda and Baking Powder: Help the bread rise.
Spices (Cinnamon, Nutmeg, and Cloves): Create that classic pumpkin spice flavor.

Step-by-Step Instructions

Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper.
Combine the Dry Ingredients
In a medium mixing bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Set aside.
Mix the Wet Ingredients
In a large mixing bowl, whisk together 1 cup of pumpkin purée, 1/2 cup of vegetable oil (or melted butter), 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Add in 2 large eggs, one at a time, and 1 teaspoon of vanilla extract, whisking until smooth.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
Pour the Batter and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Recipe Tips

For extra flavor, add a handful of chocolate chips, chopped nuts, or dried cranberries to the batter.
Make sure not to overmix the batter to keep the bread tender.
This bread can also be made in mini loaf pans; just adjust the baking time accordingly.

What to Serve With This Recipe

Pumpkin bread pairs wonderfully with a spread of cream cheese, butter, or a drizzle of honey. Serve it alongside a hot beverage like coffee, tea, or spiced cider.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned pumpkin purée?
A: Yes! Make sure to cook and purée the pumpkin before using it in the recipe.

Q: How do I store pumpkin bread?
A: Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Serving Suggestions

Enjoy pumpkin bread as a quick breakfast or snack, or serve it with whipped cream and a sprinkle of cinnamon as a light dessert. It’s also perfect for holiday gatherings!

Ingredients

For the Pumpkin Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, combine pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
Add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into the loaf pan and bake for 55-65 minutes.
Let cool, slice, and serve.

Summary

This pumpkin bread recipe delivers a moist, flavorful loaf that’s filled with warm spices and sweet pumpkin goodness. It’s easy to make and perfect for cozy autumn days!

Notes

For a twist, add mix-ins like chocolate chips, nuts, or raisins to the batter. Enjoy this classic pumpkin bread on its own or with your favorite toppings!