Go Back

Pumpkin Bread

Pumpkin bread is a warmly spiced quick bread with a tender crumb and a moist center. Whisk the batter together, bake it in a 9x5-inch loaf pan, and cool completely before slicing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp unsalted butter softened, for greasing
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.125 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup vegetable oil
  • 2 eggs large

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan with the softened butter.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, whisk the sugar, pumpkin puree, vegetable oil, and eggs until smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain; do not overmix.
  5. Scrape the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack and cool completely before slicing.

Notes

For a tender loaf, stir the batter just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; it freezes well. For a gluten-free version, use a measure-for-measure gluten-free all-purpose flour blend.