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+ servings
A loaf of pumpkin bread that has been sliced.
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Pumpkin Bread

This moist pumpkin bread is pillowy soft, perfectly spiced and totally easy too!
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 226kcal

Equipment

  • 9x5 inch loaf pan
  • 2 mixing bowls

Ingredients

  • 1 3/4 cups all-purpose flour 210g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • ½ cup brown sugar 100g
  • 2/3 cup white sugar 132g
  • 1/4 cup whole milk 60mL
  • 1 1/3 cup pumpkin puree 300g
  • 1/2 cup vegetable oil 120mL
  • 1 teaspoon vanilla extract 5mL

Instructions

  • Preheat oven to 350 degrees. Prep a 9x5 inch loaf pan by lining with parchment paper or butter and flour it.
  • Sift together flour, baking soda, baking powder, salt, and spices in a large bowl then whisk together and set aside.
  • In a medium bowl combine the oil, sugars and eggs then mix well. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.
  • Pour the wet mixture into the the dry and mix until just combined.
  • Pour batter into your prepared 9x5 inch pan.
  • Bake for about an hour at 350F. You can cover with foil halfway through baking to protect the top from browning. You'll know the pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when lightly pressed.

Video

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • This chocolate pumpkin bread lasts for a week in the refrigerator. It's best if warmed or brought to room temperature before serving.
  • If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
  • Don't use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.

Nutrition

Serving: 1slice | Calories: 226kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 121mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4284IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg