Description
A moist, tender pumpkin bread infused with warm pumpkin pie spice, cinnamon, and vanilla. This classic fall loaf comes together in just 15 minutes of prep time and bakes up with the perfect balance of sweetness and spice. Enjoy it for breakfast, as an afternoon snack, or as a cozy dessert all season long.
Ingredients
1 ¾ cups (220 g) all-purpose flour
1 tbsp (15 g) pumpkin pie spice
1 tsp (5 g) baking soda
1 tsp (2.5 g) ground cinnamon
½ tsp (2 g) baking powder
¾ tsp (4 g) fine sea salt
1 cup (200 g) granulated sugar
½ cup (110 g) packed light brown sugar
½ cup (115 g) melted butter
1 cup (240 g) pumpkin purée
2 large eggs (about 100 g)
1 tsp (5 ml) vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt.
In a large bowl, whisk granulated sugar, brown sugar, and melted butter until smooth.
Add pumpkin purée, eggs, and vanilla extract; whisk until well combined.
Gently fold dry ingredients into wet ingredients until no dry streaks remain—avoid overmixing.
Pour batter into prepared pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack for 5–10 minutes before slicing.
Notes
For added texture, stir in chocolate chips, nuts, or swirl with cream cheese before baking.
Tent loaf with foil halfway through baking if it browns too quickly.
Start checking for doneness at the 50-minute mark, as oven times may vary.
Use fresh roasted pumpkin purée if preferred—just drain excess moisture first.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Bread / Quick Bread
- Method: Baking
- Cuisine: American