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Perfect Pumpkin Bread Recipe

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★★★★★

4.5 from 77 reviews

This Perfect Pumpkin Bread Recipe delivers a moist, flavorful loaf bursting with cozy fall spices and rich pumpkin puree. Featuring a blend of cinnamon, nutmeg, and cloves balanced by a combination of granulated and brown sugars, this bread is tender, perfectly risen, and ideal for a comforting snack or holiday treat. With easy steps and versatile variations like chocolate chips or a cream cheese swirl, it’s a foolproof favorite for bakers of all levels.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (240ml) vegetable oil (canola preferred)
  • 3 large eggs, at room temperature
  • 1 1/2 cups (340g) canned pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the pumpkin bread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined for a balanced spice flavor.
  3. Blend Wet Ingredients: In a larger bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. Add the eggs one at a time, mixing well after each addition, then fold in the pumpkin puree and vanilla extract gradually to keep the batter lump-free.
  4. Combine and Mix: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender; it’s okay if some flour streaks remain.
  5. Bake It Up: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, starting to check at 55 minutes by inserting a toothpick into the center—it should come out clean when done.
  6. Cool and Enjoy: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it cool for an additional 30 minutes before slicing to let the flavors mature and texture set perfectly.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to ensure the right texture and flavor.
  • Fresh spices provide the best taste; avoid stale cinnamon and nutmeg.
  • Do not overmix the batter to maintain a tender crumb.
  • Variations include adding 3/4 cup chocolate chips, 1/2 cup chopped nuts, swirling in cream cheese, or adding a streusel topping.
  • For a vegan version, substitute eggs with 3 tablespoons flaxseed meal mixed with 9 tablespoons water and use plant-based oil.
  • Gluten-free option: Replace all-purpose flour with 1:1 gluten-free baking mix.
  • Allow the bread to cool completely before slicing for best texture and flavor.

Keywords: pumpkin bread, pumpkin puree, fall recipe, baking, spiced bread, moist pumpkin loaf, homemade pumpkin bread

Find it online: https://bakedbylisa.com/perfect-pumpkin-bread-recipe/