Pumpkin Bread Recipe

Three slices of pumpkin bread in front of the loaf with some butter on the side, all on top of parchment paper.

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

Cover the loaf to prevent browning, if needed. You can loosely cover the loaf with foil after 30 minutes if the top looks like it’s already taking on a lot of color. The thin layer of foil will protect the top from browning too much and possibly burning.

Nutrition

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