Indulge in the warm flavors of fall with this easy and delicious Pumpkin Bread. Made with real pumpkin purée, aromatic spices, and a touch of sweetness, this bread is perfect for breakfast, a snack, or even dessert. Its moist, tender crumb and fragrant spices make it a crowd-pleaser for any autumn occasion. Whether you’re a seasoned baker or new to the kitchen, this recipe is simple to follow and yields bakery-quality results every time.
Pumpkin Bread Recipe
This Pumpkin Bread recipe is the epitome of fall baking. Packed with pumpkin purée and spiced with cinnamon, nutmeg, and cloves, it delivers rich, earthy flavors in every bite. A mix of brown and white sugars adds sweetness and depth, while a splash of vanilla ties everything together. The bread is incredibly moist thanks to the pumpkin, and it stays fresh for days. Whether you enjoy it plain, slathered with butter, or topped with cream cheese, this bread is a must-try for the season!
Ingredients
Instructions
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Preheat the Oven
Preheat your oven to 175°C. Grease a 23x13 cm (9x5 inch) loaf pan and set it aside.
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Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the milk to create a smooth batter.
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Pour and Bake
Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Cholesterol 35mg12%
- Sodium 240mg10%
- Potassium 125mg4%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 4g8%
- Vitamin A 6 IU
- Vitamin C 2 mg
- Calcium 40 mg
- Iron 1.5 mg
- Vitamin E 1.49 IU
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.3 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Magnesium 20 mmol
- Zinc 500 mcg
- Chloride 33 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Add-ins: For extra flavor, fold in ½ cup of chocolate chips, chopped nuts, or dried cranberries into the batter before baking.
Customizable: Substitute the milk with a plant-based alternative like almond or soy milk to make this recipe dairy-free.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
