Pumpkin Bread Recipe
Welcome Fall with this classic Pumpkin Bread Recipe. Wonderfully moist and packed with the rich flavor of pumpkin and aromatic spices, this recipe belongs on your Fall baking list.
This pumpkin recipe is my all-time favorite to make. Sure, I have many pumpkin recipes that I adore, like these Pumpkin Spice Cookies, but this one has been a staple in my collection for years, and it stands out as the best! If you share my passion for pumpkin, you're sure to fall for this simple and delicious pumpkin bread recipe.
Since this recipe uses one whole can of pumpkin puree it makes 2 8x4 loaves of pumpkin bread. It's also excellent for making muffins, which are perfect for baking and freezing, providing a quick breakfast option for busy school mornings.
The full recipe can be found in the recipe card below.
You'll find that this recipe is incredibly simple to make; no mixer required, just a mixing bowl, whisk, and spoon are all you need! (My kind of recipe!)
STEP 1
In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Whisk them together until they are fully combined.
STEP 2
Combine both the sugars and melted butter in a separate bowl. Whisk to fully combined. Add in the eggs and vanilla extract. Whisk until fully combined.
STEP 3
Now whisk in the pumpkin purée until fully combined.
STEP 4
Mix in the flour mixture until it's fully incorporated. Spoon the batter into two prepared loaf pans and bake for 55 minutes. Enjoy!
Mix in toasted and chopped walnuts or pecans.
Top with a streusel topping!
Turn into muffins! Scoop into muffin liners and bake for 25 minutes or until a toothpick inserted in the middle of one comes out clean.
This bread is incredibly moist, so it is best to store it in the fridge. Once the bread has completely cooled, transfer it to an air-tight container and store in the refrigerator up to 7 days or place in a freezer bag and freeze (whole or sliced).
Welcome Fall with this classic Pumpkin Bread Recipe. Wonderfully moist and packed with the rich flavor of pumpkin and aromatic spices, this recipe belongs on your Fall baking list.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (melted)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs (room temperature)
- 15 ounces pumpkin purée
Preheat an oven to 325°F and lightly grease and line two 8x4 loaf pans with parchment paper.
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Whisk until fully combined. Set aside.
In a separate bowl, combine both sugars and melted butter. Whisk until fully combined. Add in the eggs and vanilla extract and whisk together.
Add in the pumpkin purée and mix until fully combined. Now add in the flour mixture and stir until fully combined.
Equally divide the batter between the two pans, smooth out and bake for 55 minutes or until a toothpick inserted in the middle comes out clean. Enjoy!
This recipe yields two 8x4 loaves of bread.
Thank you for stopping by!