Classic Easy Pumpkin Bread
This classic easy pumpkin bread recipe yields a moist and flavorful loaf, perfect for a treat any time of year. It's simple to make and uses common pantry ingredients.
Equipment
- oven
- loaf pan
- large bowl
- whisk
- medium bowl
- spoon
- spatula
- wooden skewer
- wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree 100% pumpkin, not pie filling
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves.
Mixing
- In a separate medium bowl, whisk together the canned pumpkin puree, large eggs, vegetable oil, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
Baking
- Transfer the batter into your prepared loaf pan, spreading it evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling
- Let the pumpkin bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it and transferring it to the wire rack to cool completely.
Notes
Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling, as pie filling contains added spices and sugar. Do not overmix the batter to keep the bread tender and moist.