Description
This Pumpkin Bread Recipe is soft, moist, and packed with cozy fall spices. Easy to mix up and bakes into two perfect loaves—ideal for breakfast, dessert, or gifting. A crowd-pleaser that stays fresh for days!
Ingredients
Scale
2 cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda, sifted
2 tsp baking powder
2 tsp ground cinnamon
½ tsp ground cloves (optional)
½ tsp ground nutmeg (optional)
½ tsp fine sea salt
3 large eggs, room temperature
1 cup light olive oil (or vegetable or corn oil)
15 oz pumpkin puree
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and lightly dust two 8½” × 4½” loaf pans with flour.
- Combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a large mixing bowl and whisk until evenly blended.
- In a separate medium bowl, whisk the wet ingredients: the eggs, oil, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined—avoid over-mixing to keep the bread light.
- Divide the batter evenly into the prepared pans.
- Bake for about 45–55 minutes, or until a toothpick inserted in the center comes out clean (baking time may vary based on oven and pan type; mine took about 50 minutes).
- Allow loaves to cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling completely before slicing.
Notes
Bake time may vary depending on your oven and pan color.
Don’t overmix to keep the crumb tender.
Optional: Add nuts, chocolate chips, or dried fruit for extra texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 271
- Sugar: 18g
- Carbohydrates: 33g
- Protein: 3g