Classic Homemade Pumpkin Bread
This classic homemade pumpkin bread is moist, warmly spiced, and full of cozy fall flavor. Made with pumpkin puree and simple pantry ingredients, it's perfect for breakfast, snacking, or sharing.
Equipment
- Loaf pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
Pumpkin Bread Batter
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Combine the wet ingredients: In another bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Make the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake the bread: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool before slicing: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.