Description

This easy pumpkin bread recipe is a moist and flavorful quick bread perfect for fall or any time you crave a comforting treat. Made with pumpkin puree and classic warm spices like cinnamon, nutmeg, and cloves, this bread offers a delightful balance of sweetness and spice. The recipe is simple to prepare, using pantry staples, and bakes up golden and tender in under an hour, making it an ideal homemade snack or breakfast option.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

Dry Ingredients

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and make removal easier.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and well combined.
Add Dry Ingredients: Sift in the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gently stir the mixture just until no dry streaks remain, being careful not to overmix to keep the bread tender.
Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula to ensure an even bake.
Bake the Bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating the bread is fully cooked.
Cool and Serve: Let the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For an extra moist bread, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
Make sure not to overmix the batter once the flour is added to avoid a dense texture.
Store the pumpkin bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
This bread can be frozen for up to 3 months; thaw at room temperature before serving.
You can add 1/2 cup chopped nuts or chocolate chips for added texture and flavor if desired.