This pumpkin bread is simple to make and perfect for any occasion. Its moist texture and warm spices create a comforting treat that everyone enjoys. Ideal for breakfast or as a snack, it’s a recipe you’ll return to season after season.
Why you’ll love this dish
This pumpkin bread is rich, moist, and spiced just right. It’s a delightful treat that’s also easy to prepare, making it a favorite among busy bakers.
"The best pumpkin bread I’ve ever made! So moist and flavorful."
Whether it’s for a cozy morning or as a gift, this recipe is sure to please.
How this recipe comes together
Start by blending the wet ingredients, then mix in the dry ones. Pour the batter into a loaf pan and bake until golden. The whole process is straightforward and quick.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 cup pure pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Note: Substitute pumpkin puree with homemade for a fresher taste.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan.
- In a large bowl, mix pumpkin puree, sugar, and oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes, then transfer to a wire rack.
Best ways to enjoy it
Serve warm with butter or cream cheese. Pair with coffee or tea. This bread can also be sliced and toasted for added texture.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices in the microwave for 10-15 seconds.
Helpful cooking tips
- Measure flour correctly by spooning it into the measuring cup and leveling off.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Use a toothpick test to check doneness; it should come out clean or with a few crumbs.
Recipe variations
- Add chocolate chips or nuts (if not nut-free) for extra flavor and texture.
- Substitute half the all-purpose flour with whole wheat flour for a healthier option.
- Try adding a splash of vanilla extract for an additional layer of flavor.
FAQ
What can I use instead of vegetable oil?
You can use melted coconut oil or applesauce for a lighter alternative.
Can I use fresh pumpkin instead of canned?
Yes, just cook and puree the pumpkin until smooth.
How do I know when it’s done baking?
When a toothpick inserted in the center comes out clean or with several crumbs, it’s ready.
Moist Pumpkin Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This pumpkin bread is rich, moist, and spiced just right, making it perfect for breakfast or as a snack.
Ingredients
- 1 cup pure pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan.
- Mix pumpkin puree, sugar, and oil in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes, then transfer to a wire rack.
Notes
Serve warm with butter or cream cheese. Can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, easy recipe, fall baking, snack, breakfast