Pumpkin bread is a classic recipe enjoyed for its warm flavors and moist texture. It’s an easy bake that fills the kitchen with a delightful aroma. This version stands out for its rich flavor balance, making it perfect for breakfast, snacks, or dessert.
Why you’ll love this dish
Rich in flavor and perfect for fall, this pumpkin bread is loved for its moistness and spiced profile. It’s a simple way to enjoy pumpkin in a comforting form.
"This is the best pumpkin bread I’ve ever made! So moist and full of flavor."
It’s ideal for sharing or enjoying throughout the week.
How this recipe comes together
Mix the dry ingredients in one bowl and the wet in another. Combine them, pour the batter into a loaf pan, and bake until golden brown. Simple and straightforward.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: nuts or chocolate chips for added texture
Note: For a healthier option, reduce sugar or substitute with honey.
Step-by-step instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, eggs, pumpkin puree, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan.
- Bake for 60-65 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.
Best ways to enjoy it
Serve warm with butter or cream cheese. It pairs well with a cup of coffee or tea. Slice and enjoy as a breakfast option or an afternoon snack.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave or oven until warmed through.
Helpful cooking tips
Use fresh pumpkin puree for best flavor. Don’t overmix the batter; it should be slightly lumpy. Check for doneness with a toothpick in the center.
Creative twists
Add in your favorite nuts, chocolate chips, or dried fruit for variety. Substitute half the oil with applesauce for a lighter version. Experiment with spices like ginger or cloves for a different flavor.
FAQ
Can I use canned pumpkin?
Yes, canned 100% pumpkin puree works well. Avoid pumpkin pie filling.
How do I know when it’s done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Can I double this recipe?
Absolutely. Just use two loaf pans and adjust the baking time as needed.
Moist Pumpkin Bread
- Total Time: 75 minutes
- Yield: 1 loaf (approximately 8 servings) 1x
- Diet: Vegetarian
Description
Delightfully moist pumpkin bread with warm flavors, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Mix oil, eggs, pumpkin puree, and vanilla in another bowl until smooth.
- Combine wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan.
- Bake for 60-65 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.
Notes
For a healthier option, reduce sugar or substitute with honey. Use fresh pumpkin puree for best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, fall recipes, baking, dessert, breakfast