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Pumpkin Bread Recipe

Here's your easy-to-follow pumpkin bread recipe card for quick reference. Print it out or save it to have on hand whenever you want to bake this fall favorite!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf (12 slices)
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 360g Pumpkin puree (canned or homemade, drained)
  • 1 cup 200g Granulated sugar
  • ½ cup 100g Brown sugar (packed)
  • 1 cup 240ml Neutral oil (vegetable or canola)
  • 2 large eggs room temperature
  • 2 teaspoons Vanilla extract
  • 2 cups 240g All-purpose flour
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • Pinch of ground cloves
  • ¼ cup 60ml Milk or water (to loosen the batter if needed)
  • Optional Add-ins:
  • 1 cup chocolate chips nuts, or dried fruit (like cranberries or raisins)
  • 1/4 cup chopped walnuts or pecans for extra crunch

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper for easy removal.
  2. Prepare Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla extract until smooth and glossy. This is your wet base, so be sure everything is well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices. Stir until evenly combined.
  4. Mix Wet and Dry Ingredients: Gradually stir the dry mixture into the wet mixture, mixing gently. Do not overmix. If the batter seems too thick, add a splash of milk or water to loosen it.
  5. Add Optional Add-ins: If you’re adding chocolate chips, nuts, or dried fruit, fold them into the batter now.
  6. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle some oats or brown sugar on top for texture.
  7. Bake: Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If it comes out wet, bake for an additional 5 minutes and check again.
  8. Cool: Let the bread cool in the pan for 10–15 minutes before removing it and transferring to a wire rack. Allow it to cool completely before slicing to prevent the texture from becoming gummy.

Notes

  • Patience is key: Let the bread rest overnight for the best flavor. Wrapping it up tightly in plastic wrap after cooling enhances the spices.
  • Avoid overmixing: Overmixing can result in a dense loaf—mix until just combined.
  • Storage: Store at room temperature for up to 3 days or refrigerate for up to 1 week. You can freeze pumpkin bread for up to 3 months.