Go Back
–+ servings
Pumpkin bread recipe

Pumpkin Bread

A simple, moist, foolproof pumpkin bread made with real pumpkin puree, warm spices, and pantry staples. Perfect for cozy fall mornings or holiday baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup pumpkin puree
  • 3/4 cup sugar or maple syrup
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional)

Equipment

  • loaf pan (9x5 inch)
  • mixing bowls
  • whisk
  • spatula
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together pumpkin, sugar, eggs, oil, and vanilla.
  4. Gradually stir in dry ingredients until just combined.
  5. Add milk if batter is too thick.
  6. Pour into loaf pan. Bake 55–65 minutes, or until a toothpick comes out clean.
  7. Cool 15 minutes in pan, then transfer to a rack to finish cooling.

Nutrition

Calories: 240kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 31mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 8500IUVitamin C: 2mgCalcium: 30mgIron: 1.4mg

Notes

For extra moisture, avoid overmixing the batter. You can replace some oil with applesauce or add chocolate chips, pecans, or cranberries. Store tightly wrapped; freezes well for up to 3 months.

Tried this recipe?

Mention @Cheflorarecipes or tag #cheflorarecipes!