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–+ servings
pumpkin bread slice with butter on top

Pumpkin Bread

This pumpkin bread is soft, tender, and full of warm fall flavor in every bite. It stays moist for days and makes the perfect cozy treat for breakfast, dessert, or snacking.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Optional 3/4 cup semi-sweet chocolate chips or 1/2 cup chopped walnuts or pecans

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan or line it with parchment paper.
  3. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl until well combined.
  4. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla in a separate large bowl until smooth.
  5. Pour the dry ingredients into the wet ingredients and stir gently until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips or nuts, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the bread in the pan for 15 minutes.
  10. Transfer the loaf to a wire rack and cool completely before slicing.
  11. Slice, serve, and store leftovers tightly wrapped at room temperature for up to four days.

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