Pumpkin Bread is not just a seasonal delight, it brings back fond family memories every time I bake it. With its soft texture and sweet undertones, Pumpkin Bread is destined to be that cherished recipe you’ll brag about during family gatherings, ensuring you’re always the favorite relative—at least until dessert time when everyone’s fighting over the last slice!
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Ingredients
- Pumpkin puree -make sure to only use puree and not pumpkin pie filling.
- Vanilla extract - we measure this with love on my blog.
- Nutmeg, cloves, and cinnamon - spices are the essential fall flavors.
See the recipe card below for quantities and measurements.
Variations
Want to spice up the pumpkin bread? Try these simple add-ins:
- Chocolate - If desired add in ½ Cup chocolate chips
- Nuts - Want to add in some crunch? Add in 1 Tablespoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in1 Tablespoon of your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
- Stand or hand mixer
- Mixing bowls
- Whisk
- Parchment paper
- 1lb metal loaf pan
Instructions
- Step 1: In a large bowl, cream together eggs, pumpkin, vanilla, oil, and sugars until smooth.
- Step 2: In a separate bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- Step 3: Spoon dry ingredients into the wet batter until combined.
- Step 4: Pour batter into the prepared loaf tin. Optional: Sprinkle the top with cinnamon sugar.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store a fully cooled loaf in a air-tight container on the countertop for 3-4 days.
You can also freeze this bread. Wrap the fully cooled loaf tightly in saran wrap. Then pop it in the freezer.
Top Tip
Make sure to line your baking pan with parchment paper. This will help for the removal of the bread from your pan.
FAQ
The pumpkin pie mix has additional ingredients. This will alter the recipe and the taste.
📖 Recipe
Pumpkin Bread
Equipment
- Stand or Hand Mixer
- Mixing bowls
- Whisk
- Parchment paper
- 1 1lb metal loaf pan
Ingredients
- 1-½ Cups All-purpose flour
- 1 Cups Granulated sugar
- ½ Cups Vegetable oil
- 15 Ounces Can of pumpkin puree
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cloves
- 1 Teaspoon Nutmeg
- ½ Cups Packed brown sugar
Optional Topping
- ½ Teaspoon Cinnamon
- 1 Teaspoon Granulated sugar
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line a 1-lb loaf pan with parchment paper.
- In a large bowl, cream together eggs, pumpkin, vanilla, oil and sugars until smooth.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- Spoon in dry ingredients until just combined.
- Pour batter into the prepared loaf tin. Sprinkle the top of the batter with the cinnamon sugar mixture.
- Bake for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for 1 hour before enjoying.
Notes
- This recipe uses a 1lb metal loaf pan. I recommend using a metal loaf pan for this recipe.
- Do not use pumpkin pie filling for this recipe. It has too many added ingredients and will alter the recipe.
- Do not use pumpkin pie mix.
