Go Back Email Link
–+ servings
Square image of sliced pumpkin bread on a platter, a cozy fall baking recipe.
Print Recipe

Easy Pumpkin Bread Recipe

It's time to bake this favorite Pumpkin Bread recipe when the leaves begin their glorious transformation. Or even before, you will find me whipping up my all-time favorite pumpkin bread. It's like a rite of passage into an amazing season. This pumpkin bread is a liberally spiced, dense, cake-like bread we absolutely love.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 24 servings
Calories: 157kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/4 cup cooking oil
  • 2 large eggs
  • 1 (15-oz) pumpkin puree (pure pumpkin not pumpkin pie mix)
US Customary - Metric

Instructions

  • Preheat the oven to 325℉ (165℃) and generously grease two 8 x 4-inch loaf pans or line with parchment paper and set aside.
  • Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a bowl. Set aside.
  • In the bowl of a stand mixer or with an electric mixer, beat the butter and sugars until just blended. Add eggs and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix on low speed until combined.
  • Transfer the batter to the prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

  • Measuring Flour: For the best texture, use the spoon-and-level method when measuring flour. Scooping directly can add too much, making the bread dense.
  • Don’t Overmix: Stir the batter until just combined. Overmixing can make the bread tough instead of tender.
  • Test for Doneness: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.
  • Storing: Store in an airtight container up to 3 days or in the fridge wrapped or in an airtight container for up to 5 days.
  • Freezer-Friendly: Wrap cooled bread tightly in plastic and freeze up to 3 months. Thaw overnight in the fridge.
  • Muffin Option: Divide batter into a 12-cup muffin tin and bake at 350°F for 20–25 minutes.
  • Mini Loaves: Bake in mini loaf pans for 30–35 minutes — great for gifting!

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 194mg | Fiber: 1g | Sugar: 14g