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Pumpkin Bread A loaf of homemade pumpkin bread sliced on a cutting board, showing a moist and fluffy interior with a beautiful orange color.

Pumpkin Bread

A soft, moist Pumpkin Bread made with a whole can of pumpkin and warm spices, perfect for fall baking.
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Course: Dessert, Snack
Cuisine: American
Keyword: fall baking, moist pumpkin bread, pumpkin bread, pumpkin spice
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Calories: 412kcal
Cost: $4

Ingredients

  • 1 ¾ cups all-purpose flour Ensure it's measured correctly by spooning and leveling
  • 1 tablespoon pumpkin spice Or cinnamon if you prefer a lighter flavor
  • 1 teaspoon baking soda For leavening
  • ½ teaspoon salt Balance the flavors
  • 1 15 oz can pumpkin puree (Not pumpkin pie filling, which contains added sugar and spices)
  • 1 cup granulated sugar Sweetness base
  • ½ cup packed brown sugar Adds moisture and richness
  • 2 large eggs Room temperature
  • ½ cup vegetable oil Or any neutral oil like canola or sunflower oil
  • 1 tablespoon vanilla extract For flavor depth

Instructions

  • Preheat your oven to 375°F (190°C). Grease a 9x5 loaf pan and line it with parchment paper so the edges hang over the sides, making it easier to remove the bread once baked.
  • In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
    A close-up of dry ingredients for pumpkin bread, including flour, cinnamon, nutmeg, and baking soda, all mixed together in a glass bowl.
  • In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, whisking until just incorporated and smooth.
    An electric hand mixer blending flour into a bowl of pumpkin bread batter, with flour and pumpkin mixture partially combined
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
    Pumpkin bread batter evenly spread into two loaf pans, with a spatula resting on the edge, smoothing the batter before baking.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. After about 30 minutes, cover the top loosely with aluminum foil to prevent over-browning.
    Two freshly baked pumpkin bread loafs cooling on a wire rack, with golden-brown crusts and soft interiors, ready to be sliced.
  • Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment paper. Slice and enjoy while warm, or let it cool completely for storage.

Notes

This pumpkin bread stays wonderfully soft and moist for days, thanks to the vegetable oil. For extra flavor, try adding chocolate chips or nuts. Store on your countertop or freeze for later!

Nutrition

Serving: 1Serving | Calories: 412kcal (21%) | Carbohydrates: 64g (21%) | Protein: 5g (10%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg (16%) | Sodium: 308mg (13%) | Potassium: 182mg (5%) | Fiber: 2g (8%) | Sugar: 40g (44%) | Vitamin A: 8343IU (167%) | Vitamin C: 2mg (2%) | Calcium: 42mg (4%) | Iron: 2mg (11%)
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