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A freshly baked loaf of pumpkin bread on a cutting board

Pumpkin Bread

This pumpkin bread recipe yields a moist and flavorful loaf, perfect for a fall treat. It's a simple and straightforward recipe that even novice bakers can master.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Large bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves, then set aside.
Mixing and Baking
  1. In another bowl, combine the pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until well mixed.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, you can add a handful of chopped nuts or chocolate chips to the batter. The pumpkin bread can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.