Description
A moist and warmly spiced pumpkin quick bread made with real pumpkin purée and classic fall spices. This easy, no-yeast loaf is perfect for autumn baking, holiday gatherings, or enjoying with coffee on a cool morning.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon until well combined.
- Combine wet ingredients: In a large bowl, mix pumpkin purée, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture becomes smooth and uniform.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently just until all ingredients are combined; avoid overmixing to keep the bread tender.
- Pour batter into pan: Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula for uniform baking.
- Bake the bread: Bake for 50–60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Add chocolate chips or chopped nuts for variation.
- For extra moisture, replace 2 tablespoons of oil with applesauce.
- Flavor improves after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads & Baking
- Method: Baking
- Cuisine: American
