Description
This easy homemade pumpkin bread is moist, warmly spiced, and perfect for fall. Made with canned pumpkin, cinnamon, nutmeg, and cloves, it’s a comforting, one-bowl quick bread that’s ideal for breakfast or dessert. A soft, flavorful loaf that freezes beautifully and fills your kitchen with cozy aromas.
Ingredients
1 cup pumpkin puree
1 1⁄2 cups all-purpose flour
1 cup granulated sugar
1⁄2 cup brown sugar
2 large eggs
1⁄2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon cloves
1⁄4 teaspoon ginger
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir gently until just combined.
4. Pour batter into the prepared loaf pan and smooth the top.
5. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Slice and enjoy as-is or with butter, cream cheese, or your favorite spread.
Notes
This bread tastes even better the next day.
You can add chopped nuts or chocolate chips to the batter for extra texture.
Don’t overmix the batter to keep the loaf light and tender.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg