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Pumpkin Bread Recipe

Avatar photoTim David
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1/4 cup milk any kind
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • In a separate bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth and well combined.
  • Pour wet ingredients into dry ingredients and gently mix with a spatula until just combined. A few small lumps are fine. Do not overmix.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix: Overmixing develops gluten, leading to a tough or gummy texture.
Use pure pumpkin: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
Cool completely: Allow the loaf to cool fully to set the crumb and prevent crumbling when sliced.