Pumpkin bread is like autumn in loaf form—moist, warmly spiced, and just sweet enough to be enjoyed any time of day. Whether you serve it with a cup of coffee in the morning or sneak a slice as dessert, this recipe guarantees cozy vibes in every bite.
With cinnamon, nutmeg, and a hint of cloves, the flavor is rich but balanced, and the texture stays tender for days. Make one loaf for now, and freeze another for later—you’ll be glad you did.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 55–65 minutes ｜ 🍽 Servings 10 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Wrap and store at room temp for 3 days or refrigerate for 5. Freeze for up to 2 months.
Ingredients List
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin purée (not pie filling)
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
- In another bowl, whisk oil, brown sugar, granulated sugar, eggs, pumpkin purée, milk, and vanilla until smooth.
- Add wet ingredients to dry and mix gently until just combined—don’t overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes / Tips
- Add 1/2 cup chopped walnuts or chocolate chips for extra texture.
- Use applesauce instead of oil for a lighter version.
- Wrap tightly in plastic to retain moisture overnight—it’s even better the next day!
Nutrition Info (approx. per slice)
- Calories: 230
- Carbs: 30g
- Fat: 10g
- Protein: 3g
- Sugar: 16g
FAQs
- Q: Can I use fresh pumpkin?
- A: Yes—just roast, purée, and drain it well to avoid a watery batter.
- Q: Can I make muffins instead?
- A: Absolutely! Bake at 350°F for 18–22 minutes for standard-size muffins.
- Q: What spice blend can I substitute?
- A: Pumpkin pie spice works great—use 2 teaspoons in place of the listed spices.
Baked a golden loaf of fall magic? Slice it up, snap a pic, and tag your cozy creation with #the_food_pedia on Instagram! 🎃🍞✨
