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.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 240kcal

Author: Lora

Equipment

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

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)

Instructions

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

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.

Nutrition