Pumpkin Bread
Pumpkin bread is a soft, moist quick bread made with real pumpkin puree and warm spices like cinnamon and nutmeg. It’s an easy, cozy bake that’s perfect for fall or anytime you want a comforting, sweet treat.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together pumpkin puree, eggs, oil, both sugars, and vanilla extract until smooth.
- Stir dry ingredients into wet ingredients just until combined—do not overmix.
- Fold in chocolate chips or nuts, if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a lighter option, replace some or all of the oil with applesauce.
- Don’t overmix the batter to keep the bread tender.
- Optional glaze: Mix ½ cup powdered sugar with 1–2 tsp milk and drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://thefamilycooking.com/pumpkin-bread/
