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Easy Homemade Pumpkin Bread

Close-up of sliced homemade pumpkin bread on a white plate, showcasing the moist texture and golden-brown crust.
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A moist and flavorful pumpkin bread recipe with warm spices, perfect for fall. This beginner-friendly loaf is easy to make and great for breakfast or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. If using, gently fold in the walnuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a golden crust, you can brush the top of the loaf with a little melted butter after it comes out of the oven.
  • To check for doneness, insert a toothpick into the center. If it comes out clean, the bread is ready.
  • Store cooled pumpkin bread at room temperature in an airtight container for up to 3 days.
  • For longer storage, wrap the cooled bread tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-pumpkin-bread/

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