Description
Incredibly moist pumpkin bread with perfect spice balance and tender crumb. This easy pumpkin bread recipe uses simple pantry ingredients and one-bowl mixing method to create two beautiful loaves in just 70 minutes. Perfect for breakfast, snacking, or gift-giving, with foolproof results every time.
Ingredients
DRY INGREDIENTS:
3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
WET INGREDIENTS:
1 can (15 oz) pure pumpkin puree
3 cups granulated sugar
4 large eggs, room temperature
1 cup vegetable oil
⅔ cup water
2 teaspoons pure vanilla extract
OPTIONAL ADD-INS:
1 cup chopped walnuts or pecans
1 cup chocolate chips
½ cup dried cranberries
Instructions
1. Preheat oven to 350°F (175°C). Generously grease and flour two 9×5-inch loaf pans, or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice until well combined with no spice clumps.
3. In another large bowl, whisk together pumpkin puree, sugar, eggs, oil, water, and vanilla extract until completely smooth.
4. Pour wet ingredients into the bowl with dry ingredients. Using a large spatula, gently fold together just until no flour streaks remain. Do not overmix.
5. If using nuts, chocolate chips, or dried fruit, fold them in gently now.
6. Divide batter evenly between the two prepared loaf pans, filling each about two-thirds full. Smooth tops with spatula.
7. Tap each pan gently on counter 3-4 times to release air bubbles.
8. Place pans on center oven rack with 2 inches space between them. Bake for 60-70 minutes, rotating halfway through.
9. Bread is done when tops are deeply golden and slightly cracked, and a toothpick inserted in center comes out with moist crumbs (not wet batter).
10. If tops brown too quickly, tent loosely with foil for remaining time.
11. Remove from oven and cool in pans on wire rack for 10-15 minutes.
12. Run knife around edges, invert pans to release loaves, and turn right-side up on cooling rack.
13. Cool completely before slicing, about 1-2 hours.
Notes
Store wrapped tightly at room temperature for up to 4 days. Bread improves on day two.
Freeze whole loaves or individual slices wrapped in plastic wrap and foil for up to 3 months.
Measure flour by spooning into cups and leveling—don’t scoop or pack.
Use pure pumpkin puree, not pumpkin pie filling.
Room temperature eggs incorporate better and create superior texture.
Mix just until flour disappears to avoid dense bread.
Recipe makes 24 muffins if preferred—bake at 350°F for 18-22 minutes.
For cream cheese swirl, layer half the batter, add cream cheese mixture, top with remaining batter, and swirl.
Vegetable oil creates moister bread than melted butter.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 26g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: easy pumpkin bread recipe, moist pumpkin bread, homemade pumpkin bread, fall baking