Description

This recipe delivers a perfectly spiced, incredibly tender pumpkin bread, ideal for breakfast, a comforting snack, or a thoughtful gift. It is a moist, flavorful, family-friendly delight, perfected over years for simple steps and delicious results.

Ingredients

Scale

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup packed brown sugar
1 Tbsp ground cinnamon
1 tsp ground nutmeg
0.5 tsp ground cloves
0.5 tsp ground ginger (or 2 Tbsp pumpkin pie spice blend)
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
15 oz pure pumpkin puree (not pie filling)
2 large eggs
0.5 cup vegetable oil (or unsweetened applesauce for half)
1 cup chocolate chips or chopped nuts (walnuts or pecans), optional

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease and flour one standard 9×5 inch (23×13 cm) loaf pan or two mini loaf pans.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, eggs, and vegetable oil until smooth and well-integrated.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently mix with a spatula just until combined and no dry streaks of flour remain; avoid overmixing. (If batter looks too dry, add 1-2 Tbsp milk or water.)
Fill Loaf Pan: Transfer the batter evenly to the prepared loaf pan(s) and gently smooth the top with your spatula.
Bake Loaf: Bake for 50-65 minutes for a standard loaf, or 30-40 minutes for mini loaves, until a toothpick inserted into the center comes out clean.
Cool Bread: Cool the bread in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Notes

Substitute half the oil with unsweetened applesauce for a lighter loaf. Use a 1:1 gluten-free flour blend for a gluten-friendly option, following package instructions for liquid adjustments. Stir in chocolate chips, chopped walnuts, pecans, or dried cranberries for extra texture and flavor. Opt for pure canned pumpkin and fresh ground spices for best flavor. For dairy-free, use vegetable oil and dairy-free chocolate chips. To avoid dry bread, do not overbake (internal temperature 200-205°F (93-96°C)). To avoid dense or tough bread, mix batter just until combined.

Prep Time: 15 minutes
Cook Time: 58 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 calories
Sugar: 35 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg

Keywords: easy pumpkin bread, moist bread, warm spices, fall baking, family-friendly, quick bread, breakfast, snack, homemade gift, baking