Easy Homemade Pumpkin Bread
Nothing says autumn comfort like the aroma of freshly baked pumpkin bread wafting through the kitchen. This timeless treat combines the natural sweetness of pumpkin puree with a medley of warming spices, creating a loaf that is soft, moist, and irresistibly flavorful.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter, or a mix
- ¼ cup milk dairy or non-dairy
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
- In a separate bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract. Whisk until smooth.
- Gently fold the wet ingredients into the dry mixture. Stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap the cooled loaf in plastic and let it rest overnight for deeper flavor. Optional mix-ins: chocolate chips, nuts, dried cranberries, or a cream cheese swirl.