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Classic Pumpkin Bread

This Classic Pumpkin Bread is moist, warmly spiced, and incredibly simple to make for a cozy autumn treat.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree canned or fresh
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to ensure even distribution.
  • In a large bowl, whisk the sugar and vegetable oil until combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth and well incorporated.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula just until combined. Avoid overmixing; the batter should be thick with a few streaks of flour remaining.
  • Fold in the chopped walnuts or pecans if using for added crunch.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if top browns too quickly.
  • Allow the bread to cool in the pan for about 15 minutes before transferring to a cooling rack. Slice and enjoy warm or at room temperature.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Notes

  • Do not overmix the batter to keep the bread tender and moist.
  • Use fresh pumpkin puree by roasting and blending fresh pumpkin for best flavor.
  • Store wrapped at room temperature up to 3 days or freeze for up to 3 months.