Description
This easy pumpkin bread recipe produces a moist, perfectly spiced loaf using simple pantry staples and canned pumpkin puree. By balancing acidic pumpkin puree with baking soda, this loaf achieves a tender, airy crumb and deep autumnal flavor. It is a foolproof, comforting treat perfect for fall baking, and serves as an excellent base for optional mix-ins like walnuts or pecans.
Ingredients
2 cups all-purpose flour
15 oz 100% pumpkin puree
1.5 cups granulated sugar
2 large eggs
0.5 cup vegetable oil
2 tsp pumpkin pie spice blend (cinnamon, ginger, cloves)
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 inch loaf pan thoroughly.
Whisk the flour, baking soda, salt, and spices in a large mixing bowl until fully combined.
Beat the eggs, sugar, oil, and pumpkin puree in a separate medium bowl until smooth.
Fold the wet ingredients into the dry mixture using a rubber spatula until only a few streaks of flour remain visible.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use 100% pure pumpkin, not pumpkin pie mix. Store at room temperature in an airtight container for up to 4 days to maintain moisture. You may add 0.5 cup of chopped walnuts or pecans for extra texture.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg