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–+ servings
Pumpkin Bread

Moist Pumpkin Bread That Will Warm Your Fall Days

This moist pumpkin bread is a fall favorite, perfect for brunch, bake sales, and cozy coffee dates.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon pumpkin pie spice A mix of cinnamon, nutmeg, and ginger works as a substitute.
  • 1 teaspoon baking powder Ensure it is fresh for best results.
  • 0.5 teaspoon baking soda Ensure it is fresh for best results.
  • 0.5 teaspoon salt Opt for kosher salt for coarser texture.
  • 1 cup pumpkin purée Can use canned or homemade purée.
  • 0.75 cup granulated sugar Consider reducing for less sweetness.
  • 0.75 cup brown sugar Offers depth of flavor, can be replaced with more granulated sugar.
  • 0.5 cup vegetable oil Can substitute with melted butter or applesauce.
  • 2 large eggs Can substitute with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Use pure vanilla for better flavor.
Optional Mix-ins
  • 0.5 cup chocolate chips Fold in for a sweet surprise.
  • 0.5 cup chopped walnuts or pecans Adds crunch and nutty flavor.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Moist and Fluffy Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray, dust with flour to prevent sticking.
  2. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl until combined, then set aside.
  3. In a large bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and creamy.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
  5. Fold in chocolate chips or chopped walnuts/pecans if desired, mixing gently.
  6. Pour batter into the prepared loaf pan, smoothing the top, and optionally sprinkle extra mix-ins on top.
  7. Bake in the preheated oven for 55 to 65 minutes, checking for doneness with a toothpick.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 3000IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftover pumpkin bread in an airtight container at room temperature for up to 3–5 days, or refrigerate for up to a week.

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