My Favorite Pumpkin Bread Recipe
A classic pumpkin bread recipe is a fall staple for many– filled with an entire can of pumpkin, cinnamon spice, and comes together in 1 bowl. This is guaranteed to be the most flavorful pumpkin bread recipe that you've ever had! And, it tastes even better the next day (if it even lasts that long!)
Servings: 10 servings
Calories: 299kcal
Ingredients
- ½ cup vegetable oil
- ¼ cup granulated sugar
- 1 cup light or dark brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- ¼ cup milk
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F with the oven rack arranged to the middle or lowest position. Generously spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until combined and smooth. Then, whisk in the milk. Add the flour, baking soda, cinnamon, nutmeg, cloves, allspice, ginger, and salt. Whisk until just combined and no flour pockets remain– avoiding over-mixing to prevent the bread from becoming too dense. If using, gently fold in the chocolate chips (or desired add-ins.)
- Pour the batter into the prepared loaf pan. Bake for 65-70 minutes, covering with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. I recommend to begin checking at the 60-minute mark as every oven is different.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for 3-4 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: The baked pumpkin bread can be frozen for up to 3 months. Allow it to cool completely. You can either freeze the entire loaf or slices– wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Add-Ins: Use what you love! You can add chocolate chips, chocolate chunks, cinnamon chips or chopped nuts. I recommend ½-3/4 cup total.
- Spices: You can use 1 teaspoon of pumpkin pie spice instead of nutmeg, cloves, and ginger. Make sure you still add the listed cinnamon in the recipe.
- Pumpkin Muffins: If you prefer muffins, you're in luck! This recipe makes about 15-18 muffins. Fill each about ¾ of the way full. Bake at 425º for 5 minutes, then leaving the muffins in the oven, adjust to 350F and bake for an additional 15-17 minutes.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 218mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 81IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg
