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Best Pumpkin Bread Recipe
Description
This pumpkin bread is a perfect fall treat, offering a moist, dense texture bursting with pumpkin flavor and warm spices. It’s easy to make with simple ingredients, and it’s the ideal snack for cozy mornings or afternoon indulgences. Whether you’re a pumpkin lover or new to baking, this recipe is a must-try.
Ingredients
- All-Purpose Flour: The base for the bread, giving it structure.
- Pumpkin Puree: Use 15 oz of canned pumpkin, not pumpkin pie filling.
- Granulated and Brown Sugar: A blend of sugars for sweetness and moisture.
- Vegetable Oil: Adds moisture without overpowering the pumpkin flavor. Can use canola oil.
- Eggs: Helps bind the ingredients together.
- Vanilla Extract: Adds depth to the flavor.
- Pumpkin Pie Spice: A combination of cinnamon, ginger, cloves, nutmeg, and allspice to enhance the pumpkin flavor.
- Baking Soda and Salt: For leavening and balancing the sweetness.
Instructions
- Preheat the Oven: Set to 375°F. Grease and line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, pumpkin spice, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine the Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, covering the top with foil halfway to prevent over-browning.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
- Store the bread in an airtight container for up to 4 days at room temperature or in the fridge for a week.
- This bread freezes well. Wrap tightly in plastic wrap, and freeze for up to 3 months.