Description
This easy homemade pumpkin bread is a moist and flavorful treat perfect for fall or any time you crave a cozy, spiced loaf. Made with pumpkin puree and classic pumpkin pie spices, it combines sweet and warm flavors with a tender crumb, ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the bread dense.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Bread: Let the pumpkin bread cool in the pan for 10 to 15 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely.
- Serve and Enjoy: Slice the pumpkin bread and enjoy it plain or with butter, cream cheese, or your preferred spread.
Notes
- Do not overmix the batter to maintain a tender crumb.
- Make sure the pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
- You can add nuts or chocolate chips if desired, folding them in after combining the wet and dry ingredients.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
- For a dairy-free option, use vegetable oil as specified and avoid spreads containing dairy.
