Pumpkin Bread
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Pumpkin Bread
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My favorite pumpkin bread recipe that’s quick, easy, and foolproof! Warm spices, moist texture, and ready in no time—perfect for busy fall mornings or a cozy treat!
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 ½ cups pumpkin puree not pumpkin pie filling
- ¼ cup milk or water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
- Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl.
- Whisk together the granulated sugar, brown sugar, and vegetable oil in a large bowl until well combined. Add the eggs and beat well. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Instead of the cinnamon, nutmeg, cloves, and ginger, you can use 1 tablespoon pumpkin pie spice (homemade or store-bought).
- The recipe calls for vegetable oil to keep the pumpkin bread extra moist, but you can substitute it with melted butter for a richer flavor.
- Do not overmix the batter once you add the dry ingredients to the wet ingredients to prevent the bread from becoming dense and tough.
- Oven vary so keep an eye on the bread. If the top starts to brown too much before the center is done, cover it loosely with aluminum foil.
- Instead of the cinnamon, nutmeg, cloves, and ginger, you can use 1 tablespoon pumpkin pie spice (homemade or store-bought).
- The recipe calls for vegetable oil to keep the pumpkin bread extra moist, but you can substitute it with melted butter for a richer flavor.
- Do not overmix the batter once you add the dry ingredients to the wet ingredients to prevent the bread from becoming dense and tough.
- Oven vary so keep an eye on the bread. If the top starts to brown too much before the center is done, cover it loosely with aluminum foil.
Nutrition Information
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Calories
3265kcal
(163%)
Carbohydrates
512g
(171%)
Protein
40g
(80%)
Fat
124g
(191%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
65g
Monounsaturated Fat
29g
Trans Fat
1g
Cholesterol
335mg
(112%)
Sodium
2463mg
(103%)
Potassium
1393mg
(40%)
Fiber
19g
(76%)
Sugar
323g
(646%)
Vitamin A
57782IU
(1156%)
Vitamin C
16mg
(18%)
Calcium
393mg
(39%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 3265 kcal
% Daily Value*
| Calories | 3265kcal | 163% |
| Carbohydrates | 512g | 171% |
| Protein | 40g | 80% |
| Fat | 124g | 191% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 65g | 382% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 335mg | 112% |
| Sodium | 2463mg | 103% |
| Potassium | 1393mg | 30% |
| Fiber | 19g | 76% |
| Sugar | 323g | 646% |
| Vitamin A | 57782IU | 1156% |
| Vitamin C | 16mg | 18% |
| Calcium | 393mg | 39% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
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