Pumpkin Bread Recipe
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This pumpkin bread recipe is ultra-moist, packed with real pumpkin flavor, and spiced with warm autumn spices. Made in one bowl with no mixer required, it’s the perfect easy fall bake that stays soft for days. Customize it with add-ins like chocolate chips, nuts, or cranberries for a versatile and delicious loaf.
Ingredients
Instructions
Preheat oven to 375°F. Grease a 9×5 inch loaf pan and line with parchment paper, allowing overhang for easy removal.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs, oil, and vanilla extract; whisk to combine.
Slowly stir the dry ingredients into the wet mixture. Mix until just combined and no lumps remain—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–55 minutes, tenting the top with foil around the 30-minute mark to prevent over-browning. A toothpick inserted in the center should come out clean.
Let cool in the pan for 10 minutes, then lift the bread out using the parchment paper and allow to cool on a wire rack.
Nutrition
- Serving Size
- 1 slice
- Calories
- 412 kcal
- Sugar Content
- 40 g
- Sodium Content
- 308 mg
- Fat Content
- 15 g
- Saturated Fat Content
- 3 g
- Unsaturated Fat Content
- 12 g
- Trans Fat Content
- 0.1 g
- Carbohydrate Content
- 64 g
- Fiber Content
- 2 g
- Protein Content
- 5 g
- Cholesterol Content
- 47 mg
