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pumpkin bread recipe fresh loaf rustic fall setting

Pumpkin Bread Recipe

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This pumpkin bread recipe is moist, perfectly spiced, and foolproof. With warm fall flavors and simple ingredients, it’s the ultimate quick bread for breakfast, dessert, or a cozy snack.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 people
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup canned pumpkin purée
  • ½ cup vegetable oil or mild olive oil
  • ¼ cup milk dairy or non-dairy
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans optional
  • ½ cup dark chocolate chips optional
  • 2 tablespoons turbinado sugar for topping optional

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 Measuring cups and spoons set
  • 1 9x5-inch loaf pan
  • 1 Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together brown sugar, white sugar, and oil. Add eggs one at a time and whisk until smooth.
  4. Stir in pumpkin purée, milk, and vanilla extract.
  5. Fold dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Gently fold in nuts or chocolate chips if desired.
  7. Pour batter into loaf pan, smooth the top, and sprinkle with turbinado sugar.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
  9. Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 90gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 190mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg

Notes

For best flavor, let the pumpkin bread rest overnight before slicing.
Use mild olive oil for a healthier fat choice.
Store tightly wrapped at room temperature for up to 4 days.
Freeze slices individually for up to 2 months.

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