Pumpkin Bread

By: Jeanine Donofrio | Love and Lemons

Prep Time: 20 minutes Cook Time: 60–70 minutes

Total Time: 1 hour 20–30 minutes

Servings: 8 slices

Category:Breakfast / Dessert / Snack

Method: Oven-Baked

Cuisine: American

Introduction

Nothing says fall quite like the comforting aroma of freshly baked pumpkin bread. Soft, moist, and filled with warm spices like cinnamon, ginger, nutmeg, and cloves, this homemade treat is perfect for cozy autumn mornings or an afternoon coffee break. Easy to prepare and wonderfully fragrant, it’s a delicious way to celebrate pumpkin season.

Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon sea salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 cup cane sugar
½ cup vegetable oil, plus extra for greasing
¼ cup milk
1 teaspoon vanilla extract

Instructions

Preheat the oven: Set the oven to 350°F (175°C). Lightly grease an 8 × 4-inch or 9 × 5-inch loaf pan.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
Prepare the wet ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla extract until smooth.
Combine the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread soft and tender. The batter will be thick.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, until a toothpick inserted into the center comes out clean.
Check the top: After about 45 minutes, check the bread. If the surface is already golden brown, loosely cover it with aluminum foil to prevent excessive browning.
Cool and serve: Allow the pumpkin bread to cool completely in the pan before slicing. Enjoy plain or with a little butter.

Notes

Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling. A standard 15-ounce can contains slightly more than the amount needed for this recipe.
For extra crunch: Add ½ cup chopped walnuts or pecans to the batter.
Chocolate variation: Stir in ½ cup dark chocolate chips for a sweeter treat.
Fruity twist: Add ½ cup dried cranberries, raisins, or chopped dates.
Storage: Keep the bread in an airtight container at room temperature for up to 3 days.
Freezing: Wrap individual slices and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Final Thought