Go Back
–+ servings
a partially sliced loaf of pumpkin bread.
Print Recipe
No ratings yet

Pumpkin Bread Recipe

This pumpkin bread is light, fluffy, and packed with autumnal flavor. It's perfect for breakfast, dessert, or a mid-day snack!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 slices
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • 9x5-inch loaf pan

Ingredients

  • 2¼ cups all-purpose flour 270 grams
  • 1 teaspoon ground cloves 3 grams
  • 1 teaspoon ground cinnamon 3 grams
  • 1 teaspoon ground nutmeg 3 grams
  • 1½ teaspoons baking powder 6 grams
  • ¾ teaspoon baking soda 5 grams
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar 400 grams
  • 15 ounces pumpkin puree 425 grams (1 can) -- NOT pumpkin pie filling!
  • ½ cup vegetable oil 100 grams
  • 3 large eggs 150 grams, room temperature
  • Turbinado sugar optional, for topping

Instructions

  • Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment paper and grease lightly with nonstick spray. Set aside.
    a greased loaf pan with a parchment sling.
  • In a medium bowl, whisk the flour, cloves, cinnamon, nutmeg, baking powder, baking soda, and salt together.
    2¼ cups all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
    flour in a glass bowl with a whisk.
  • In a separate large bowl, stir the sugar, pumpkin puree, vegetable oil, and eggs together.
    2 cups granulated sugar, 15 ounces pumpkin puree, ½ cup vegetable oil, 3 large eggs
  • Add the dry ingredients to the wet and whisk until just combined.
    orange liquid in a glass bowl with a whisk.
  • Pour the batter into the prepared pan and top evenly with turbinado sugar if desired.
    Turbinado sugar
    pumpkin bread batter in a greased loaf pan topped with turbinado sugar.
  • Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.
    pumpkin bread on a wire rack.

Video

Notes

Storage: Store pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 326kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 119mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5583IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg