Description
This moist Pumpkin Bread recipe is a fuss-free, flavor-packed loaf that fills your kitchen with warm, spiced aromas and delivers tender, bakery-style slices. With a perfect balance of cinnamon, nutmeg, and ginger, this easy pumpkin loaf is ideal for cozy mornings, brunches, or a simple homemade treat.
Ingredients
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1 1/2 tsp ground cinnamon
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1 tsp nutmeg
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1/2 tsp ground ginger
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1 tsp salt
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1 1/2 cups canned pumpkin
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1 1/2 cups sugar
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2 tsp vanilla extract
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1/2 cup vegetable or canola oil
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1/2 cup melted butter
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2 large eggs
Instructions
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Preheat oven to 350°F (175°C). Grease a 10×5-inch loaf pan and line with parchment paper.
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In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
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In a measuring cup, combine oil, melted butter, and vanilla extract.
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In a stand mixer with paddle attachment, beat pumpkin, sugar, and eggs on medium speed until smooth.
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With mixer on low, slowly drizzle in butter-oil mixture until batter becomes silky.
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Gently fold in dry ingredients just until no streaks of flour remain. Do not overmix.
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Pour batter into the prepared loaf pan, smooth the top, and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Tent the loaf with foil if it browns too quickly during baking.
For variation, fold in 1/2 cup chopped pecans or chocolate chips.
Let the loaf cool fully before slicing to avoid crumbling.
Store at room temperature for up to 4 days or freeze slices for up to 2 months.
Fresh pumpkin puree can be used; blot excess moisture if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breads
- Method: Baking
- Cuisine: American