Pumpkin Bread Recipe

This delicious pumpkin bread recipe is quick, easy, and so full of comforting fall flavors. And you only need 10 minutes of active time to whip up a loaf! No mixer required.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cool Time 15

Total Time 1 25

Servings loaf, 12 servings

Calories 277kcal

Author John Kanell

Equipment

9x5" Loaf pan
Mixing Bowls

Ingredients

1¾ cups all-purpose flour (210g)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
1⅓ cups pumpkin puree (300g)
1¼ cup granulated sugar (250g)
⅔ cup vegetable oil (160ml)
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with baking spray.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla and whisk until well combined.
Pour the wet mixture into the dry mixture and stir together until just combined. Pour the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs and the center springs back when lightly pressed. You can loosely cover the loaf with foil after 30 minutes of baking to protect the top from browning too much if desired. Let cool in the pan for 15 minutes then remove the loaf and cool completely on a wire rack.

Video

Notes

Weigh the flour: Using too much flour will result in dry, crumbly quick bread, and no one wants that! The most accurate way to measure flour is with a kitchen scale. If you don’t have one, fluff your flour up in its container first before spooning it into a measuring cup. Level off with a knife. This will prevent you from accidentally over-packing the measuring cup with flour.
Use freshly grated nutmeg for the best, freshest nutmeg flavor.
Use room temperature eggs: This will make it easier to incorporate the eggs for a cohesive batter. Set them out about 30 minutes to an hour before you start baking.
Don’t over-mix the batter. For the best pumpkin bread recipe, stir the wet ingredients and the dry ingredients until just combined. Over-mixing can yield a dense, tough pumpkin loaf because too much gluten will develop.
Cover the loaf to prevent browning: You can loosely cover the loaf with foil after 30 minutes of baking to protect the top from browning too much if needed.

Nutrition