Description
Discover the ultimate Pumpkin Bread recipe! This loaf is incredibly moist, tender, and packed with the perfect blend of warm fall spices. A simple, no-fuss quick bread that fills your home with an irresistible aroma, it’s the perfect treat for any autumn occasion and tastes even better the next day.
Ingredients
Dry Ingredients & Spices
1½ cups (180 g) all-purpose flour
¼ cup (30 g) cornstarch
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Wet Ingredients
1 cup (200 g) white granulated sugar
2 large eggs, at room temperature
¾ cup (155 g) unflavored vegetable oil
1 cup (250 g) pumpkin puree
3 tbsp (45 g) whole milk, at room temperature
1¼ tsp vanilla extract
Instructions
Prep Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Combine Ingredients Separately
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate medium bowl, whisk the granulated sugar, eggs, vegetable oil, pumpkin purée, milk, and vanilla extract until everything is smooth and well combined.
Mix the Batter
Pour the wet ingredient mixture into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine.
Bake and Cool
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean. Let the bread cool in the pan for 10-15 minutes before using the parchment paper overhang to transfer it to a wire rack to cool completely before slicing.
Notes
Moisture is Key: If your pumpkin purée seems watery, blot it between a few paper towels to remove excess moisture. This concentrates the pumpkin flavor and prevents the loaf from becoming too dense.
Don’t Overmix: The most common mistake with quick breads is overmixing. Mix only until you no longer see streaks of flour. Overmixing develops the gluten, resulting in a tough, chewy loaf instead of a tender one.
Measure Flour Correctly: For a perfect crumb, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour, leading to a dry bread.
Storage: Store cooled pumpkin bread in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Fun Variations: Feel free to fold in 1 cup of chocolate chips or ¾ cup of chopped walnuts or pecans into the batter. For a tangy twist, swirl in a cream cheese filling before baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22
- Sodium: 210
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 31
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