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Pumpkin Bread

A cozy, easy-to-make pumpkin bread with warm spices and a tender crumb, perfect for fall and enjoyed with coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 2 large eggs, room temp if possible
  • 1 cup pumpkin puree, not pumpkin pie mix
  • 1/2 cup neutral oil, like canola or vegetable
  • 2 tablespoons milk or water
  • 1 teaspoon vanilla extract
Topping
  • 1/3 cup raw pepitas for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with a strip of parchment for easy lifting.
  2. In one bowl, whisk together the dry ingredients: flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In another bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk or water, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Stop when you no longer see dry flour streaks.
  5. Scrape the batter into the prepared pan and smooth the top. Sprinkle with pepitas.
Baking
  1. Bake for 55 to 65 minutes, starting to check at 50 minutes. A toothpick should come out with a few moist crumbs, but not wet batter. The center should reach 200-205°F.
  2. Let cool in the pan for 10 minutes, then lift out and cool fully on a rack. Allow to cool completely before slicing.

Notes

Use 100% pumpkin puree. Don’t overmix to avoid tough bread. Rest time allows crumb to set, leading to better texture.