Pumpkin Bread

A tender, spiced quick bread made with pure pumpkin, warm fall spices, and a blend of vegetable oil and eggs for a moist crumb. Perfect for breakfast or snacks, this easy recipe yields 24 slices with bold flavor and subtle sweetness.

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Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 210kcal

Author: Eva Stoner

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup vegetable oil
2 large eggs, room temperature
1 cup granulated sugar
1 cup canned pumpkin puree
1/4 cup milk

Instructions

Preheat oven to 350°F (175°C)
Line two 9x5-inch loaf pans with parchment paper
In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg
In a large bowl, whisk oil, eggs, and sugar until light and fluffy
Mix in pumpkin puree and milk
Gradually add dry ingredients, folding gently until just combined
Divide batter evenly between prepared pans
Bake 55 minutes, rotating pans halfway through
Let cool in pans 10 minutes, then remove and cool completely

Notes

Use 100% pure pumpkin puree, not mashed cooked pumpkin
Store in an airtight container at room temperature for up to 3 days
Add 1/2 cup raisins or chopped walnuts for extra texture (optional)

Nutrition