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Homemade Pumpkin Bread

A delightful loaf of spiced pumpkin bread that's perfect for sharing during the holidays or enjoying with a coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (or fresh pumpkin) Freshly made pumpkin puree can enhance flavor.
  • 1 cup granulated sugar You can substitute with coconut sugar for a healthier option.
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk until well blended and smooth.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are fine.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For variations, consider adding ½ cup of chopped walnuts or pecans for crunch or semi-sweet chocolate chips for indulgence. To store, wrap tightly in plastic or foil and keep at room temperature for up to 3 days, or freeze for up to three months.