Description
Classic pumpkin bread is a moist, warmly spiced quick bread made with pumpkin purée and cozy fall flavors. Perfect for breakfast, snacking, or dessert, this timeless recipe is easy to make and always a favorite.
Ingredients
Main Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1¾ cups all-purpose flour
Optional Add-ins
- Chopped walnuts or pecans
- Chocolate chips
Instructions
- Preheat oven 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.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin purée, vegetable oil (or melted butter), granulated sugar, and brown sugar until the mixture is smooth and well blended.
- Add eggs and vanilla: Crack in the eggs and pour in the vanilla extract, then mix until fully incorporated into the pumpkin mixture.
- Mix dry ingredients: Sprinkle the baking soda, baking powder, salt, and pumpkin pie spice over the wet ingredients, stirring gently to evenly distribute these leavening and flavor components.
- Fold in flour: Gradually add the all-purpose flour, folding it in gently until just incorporated to avoid overmixing, which can make the bread tough.
- Add optional ingredients: If desired, fold in chopped walnuts, pecans, or chocolate chips to add texture and extra flavor to your bread.
- Pour and smooth batter: Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the bread: Place the loaf pan in the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the bread is perfectly baked.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This ensures clean slices and the best texture.
Notes
- Use pure pumpkin purée for best results, not pumpkin pie filling which contains added sugars and spices.
- If the top starts to brown too quickly during baking, loosely tent the bread with foil during the final 10 to 15 minutes to prevent burning.
- Store your pumpkin bread wrapped at room temperature for up to 3 days, or refrigerate to keep it fresh for up to 1 week.
- This bread freezes very well; wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
