Description
This quick and easy Pumpkin Bread recipe combines rich pumpkin puree with warm spices, creating a moist, soft loaf perfect for fall or any time of year. With minimal prep and versatile flavors, it’s a family favorite that can be customized with nuts, chocolate chips, or dietary substitutions like gluten-free or vegan options.
Ingredients
Main Ingredients
- Pumpkin Puree – 1 3/4 cups (about 425g), canned or freshly made
- All-Purpose Flour – 2 cups (240g) (can substitute with gluten-free blend)
- Sugar – 1 cup (200g), brown sugar or granulated sugar
- Vegetable Oil or Melted Butter – 1/2 cup (120ml)
- Eggs – 2 large
- Baking Soda – 1 teaspoon
- Baking Powder – 1 teaspoon
- Cinnamon – 1 1/2 teaspoons ground
- Nutmeg – 1/2 teaspoon ground
- Salt – 1/2 teaspoon
- Vanilla Extract – 1 teaspoon
Optional Add-ins
- Chopped Walnuts or Pecans – 1/2 cup
- Chocolate Chips or Cocoa Nibs – 1/2 cup
Instructions
- Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to combine the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, beat the pumpkin puree, sugar, oil (or melted butter), eggs, and vanilla extract until smooth and well combined, forming the moist base of the bread.
- Bring It All Together: Slowly add the dry ingredients into the wet mixture, folding gently until just incorporated. Avoid overmixing to keep the bread tender. Fold in optional nuts or chocolate chips at this stage if desired.
- Bake and Cool: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before slicing to set the crumb.
Notes
- Don’t overmix the batter to prevent dense bread.
- Measure flour properly by spooning into your measuring cup and leveling off to avoid dryness.
- Check doneness starting at 50 minutes, as oven temperatures vary.
- Use freshly ground cinnamon and nutmeg for the best flavor and aroma.
- Cool the bread completely before slicing to maintain moistness and structure.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, moist pumpkin bread, fall baking, pumpkin puree bread, quick pumpkin bread, easy pumpkin bread, gluten free pumpkin bread
