This pumpkin bread recipe is easy and delicious! It's perfect for breakfast, snack time, or even dessert. The best part about this recipe is that it only takes a few minutes to prepare and is made with simple ingredients you likely already have in your pantry. So, if you're looking for a quick and tasty treat, try this easy pumpkin bread recipe!
For More Pumpkin-Inspired recipes, check out these Pumpkin Scones, Pumpkin Cheesecake, Pumpkin Pie, Pumpkin Ice Cream, Pumpkin Spice Latte, Pumpkin Crinkle cookies, Pumpkin Flan, Pumpkin Truffles, and Pumpkin Pie with Pecan Crust.
How to Make Pumpkin Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 °F and set an oven rack in the middle. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray. Set aside. In a medium bowl, sift the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
Whisk the pumpkin purée, sugar, eggs, vanilla, and oil in a large bowl until well combined. Combine dry ingredients with wet ingredients, and fold until combined and no streaks of flour remain (a few lumps are ok).
Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula. Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes.
Let it cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
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Recipe
Pumpkin Bread
Ingredients
- 250 g (2 cups) of all-purpose flour, spooned into a measuring cup and leveled-off
- ¼ teaspoon kosher salt
- ½ teaspoon Non-Aluminum baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh grated nutmeg
- ¼ teaspoons ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¾ cup avocado oil or (1-½ sticks) unsalted butter , softened
- 1-½ cups granulated sugar
- 1 tablespoon Unsulphured molasses such as Grandma's
- 2 large eggs , room temperature
- 1 (15-oz) canned 100% pure pumpkin puree
- 1 tablespoon pure vanilla extract or clear vanilla
Instructions
- Preheat the oven to 325 °F and set an oven rack in the middle position. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray with flour in it. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
- In a large bowl, whisk together the pumpkin purée, sugar, eggs, vanilla, and oil until well combined.
- Combine dry ingredients with wet ingredients, and fold until combined and there are no streaks of flour remaining (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula.
- Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
Notes
- To store: Pumpkin bread, let it cool completely, and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container. The bread will stay at room temperature for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months.
- To reheat: Frozen pumpkin bread, allow it to thaw in the refrigerator overnight, and then heat it in a 350°F (175°C) oven for 5-10 minutes or until warmed through. You can also reheat individual slices in the toaster or microwave. When reheating in the microwave. Enjoy!
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
