Go Back
–+ servings
a partially sliced loaf of pumpkin bread.
Print Recipe
5 from 1 vote

Pumpkin Bread Recipe

This pumpkin bread is light, fluffy, and packed with autumnal flavor. It's perfect for breakfast, dessert, or a mid-day snack!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 slices
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • 9x5-inch loaf pan

Ingredients

  • 2¼ cups all-purpose flour 270 grams
  • 1 teaspoon ground cloves 3 grams
  • 1 teaspoon ground cinnamon 3 grams
  • 1 teaspoon ground nutmeg 3 grams
  • 1½ teaspoons baking powder 6 grams
  • ¾ teaspoon baking soda 5 grams
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar 400 grams
  • 15 ounces pumpkin puree 425 grams (1 can) -- NOT pumpkin pie filling!
  • ½ cup vegetable oil 100 grams
  • 3 large eggs 150 grams, room temperature
  • Turbinado sugar optional, for topping

Instructions

  • Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment paper and grease lightly with nonstick spray. Set aside.
    a greased loaf pan with a parchment sling.
  • In a medium bowl, whisk the flour, cloves, cinnamon, nutmeg, baking powder, baking soda, and salt together.
    2¼ cups all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
    flour in a glass bowl with a whisk.
  • In a separate large bowl, stir the sugar, pumpkin puree, vegetable oil, and eggs together.
    2 cups granulated sugar, 15 ounces pumpkin puree, ½ cup vegetable oil, 3 large eggs
  • Add the dry ingredients to the wet and whisk until just combined.
    orange liquid in a glass bowl with a whisk.
  • Pour the batter into the prepared pan and top evenly with turbinado sugar if desired.
    Turbinado sugar
    pumpkin bread batter in a greased loaf pan topped with turbinado sugar.
  • Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.
    pumpkin bread on a wire rack.

Video

Notes

Storage: Store pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 326kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 239mg | Potassium: 119mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5583IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg