My Favorite Pumpkin Bread Recipe
Homemade pumpkin bread is a fall staple for many— packed with classic fall flavors like cinnamon spice, allspice, cloves and tons of pumpkin. This is guaranteed to be the most flavorful pumpkin bread recipe that you've ever had!
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 and ¼ teaspoons baking soda
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- pinch of salt
- 2 large eggs, room temperature
- ¼ cup granulated sugar
- 1 cup light brown sugar
- 1 (15z) pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- ½ teaspoon vanilla extract
- Optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees— make sure the oven rack is in the middle or lowest position in the oven. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger together until combined. In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin, oil, milk and vanilla together until combined.
- Pour the dry ingredients into the wet ingredients and gently mix together until no flour pockets remain— there may be a few lumps. If using, gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 65-70 minutes, making sure to loosely cover the bread 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— this could be before or after the suggested bake time. I start checking at the 60 minute mark.
- 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
- Make Ahead & Freezing Instructions: The baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Add-Ins: Use the add-ins that you prefer— chocolate chips, white chocolate chips, cinnamon chips or any type of chopped nuts. I recommend only using ½ cup total.
- 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 and bake for around 20 minutes at the same temperature.
Tried this recipe?Let us know how it was!