Description

Pumpkin bread is a beloved fall classic that fills your home with the warm aromas of cinnamon and nutmeg. This easy-to-follow recipe yields a moist, flavorful loaf that’s perfect for breakfast or as a sweet snack. With its golden crust and tender interior, it’s no wonder this delicious treat has become a family tradition. Enjoy it fresh from the oven or share it with loved ones, making every autumn gathering memorable.

Ingredients

Scale

1 cup canned pumpkin puree (100% pure)
1 ½ cups all-purpose flour (unbleached)
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 large eggs
½ cup vegetable oil
½ tsp salt
½ cup chopped walnuts or pecans (toasted – optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until combined.
In another bowl, mix pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time while gently stirring.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
If using nuts, fold them in gently.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 196
Sugar: 10g
Sodium: 172mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg

Keywords: Enhance moisture by adding yogurt or sour cream to the batter. For a fun twist, consider mixing in chocolate chips or additional spices like ginger. Store any leftovers in an airtight container at room temperature for up to four days or freeze slices for longer storage.