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
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
1 1/2 cups canned pumpkin
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup vegetable or canola oil
1/2 cup melted butter
2 large eggs
Instructions
Preheat oven to 350°F (175°C). Grease a 10×5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a measuring cup, combine oil, melted butter, and vanilla extract.
In a stand mixer with paddle attachment, beat pumpkin, sugar, and eggs on medium speed until smooth.
With mixer on low, slowly drizzle in butter-oil mixture until batter becomes silky.
Gently fold in dry ingredients just until no streaks of flour remain. Do not overmix.
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.
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