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Pumpkin Bread

Pumpkin Bread

The ultimate comfort food, this Pumpkin Bread is moist, filled with cozy spices, and perfect for any occasion. It's an easy-to-make treat that will fill your home with the warm scent of autumn. Enjoy a slice today!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12 servings
Calories 200 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 1 3/4 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1 cup Pumpkin not pumpkin pie filling
  • 3/4 cup Packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 2 large Eggs at room temperature
  • 1/4 cup Melted Butter slightly cooled
  • 1/4 cup Canola or Vegetable Oil
  • 1/4 cup Water or Buttermilk
  • 1 1/2 teaspoon Pure Vanilla Extract
  • Turbinado Sugar for sprinkling on bread

Instructions
 

  • Preheat your oven to 350 degrees F. Grease a loaf pan generously with nonstick cooking spray or butter, set aside.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, melted butter, oil, buttermilk, and vanilla extract. Mix until smooth.
  • Add the dry ingredients to the wet mixture and gently fold them in. Be careful not to overmix; a few lumps are okay.
  • Pour the batter into the prepared loaf pan and smooth the top. Sprinkle generously with turbinado sugar.
  • Place the loaf pan in the oven and bake for 45 to 60 minutes. Check for doneness with a toothpick; if it comes out clean, it’s ready!
  • Remove from the oven and let cool in the pan for about 10 minutes before transferring to a cooling rack.
  • Loosen the edges with a butter knife and turn it out of the pan. Allow to cool completely before slicing.
  • When fully cooled, slice with a serrated knife and enjoy your Pumpkin Bread!

Notes

  • Better the Second Day: The flavors improve as the bread sits, so enjoy it the next day for a delicious breakfast.
  • Storage: Keep the bread wrapped or covered on the counter for up to four days.
  • Freezing: You can freeze the bread for longer storage. Wrap it well to enjoy later!
Keyword Easy Pumpkin Bread, Fall Baking Recipes, Moist Pumpkin Bread, Pumpkin Bread Recipe