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Classic Pumpkin Bread

Close-up of three moist slices of pumpkin bread on a white plate, with the rest of the loaf in the background.
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A moist and spiced pumpkin bread recipe, perfect for fall baking and sharing.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped nuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the sugar and eggs until well combined.
  4. Stir in the pumpkin purée, vegetable oil, water, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, fold in the nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a richer flavor, use pumpkin pie spice instead of individual spices.
  • Ensure your pumpkin purée is not pumpkin pie filling.
  • This bread freezes well for up to 3 months.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-bread-moist-fall-loaf/