This cozy Pumpkin Bread is moist, warmly spiced, and packed with real pumpkin flavor. It’s a fall favorite that’s easy to make, versatile, and perfect for breakfast, snacks, or gifting.
Author:Emma
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (10 slices)
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
Optional add-ins:
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In another large bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
Fold in optional add-ins like nuts or chocolate chips, if using.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add a cinnamon sugar topping before baking for a sweet, crunchy crust.
Swap half the flour with whole wheat for a heartier texture.
Use maple syrup for part of the sugar for deeper flavor.
Convert to muffins or mini loaves by adjusting bake time to 18–22 minutes.
Freezes well—wrap tightly and store for up to 3 months.