This pumpkin bread recipe is the only one you need—moist, spiced, and made in one bowl. Perfect for cozy mornings or fall gatherings.
Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Yield
10 servings
Cuisine
American
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 cup milk (any kind works)
Ezoic
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or oil, then line it with parchment paper, leaving a bit of overhang on the long sides—this makes lifting the bread out a breeze later.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking aerates the flour and ensures the spices are evenly distributed, so every bite is perfectly spiced. Set aside.
In a separate medium bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, vanilla, and milk until smooth. The mixture should be a deep orange and smell like pumpkin pie. Don’t overmix—just until combined.
Pour the wet mixture into the dry ingredients. Use a spatula to fold gently, scraping the bottom and sides, until no streaks of flour remain. A few lumps are fine—overmixing makes the bread tough.
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be a deep golden brown and slightly cracked—that’s the sign it’s done. Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out and cool completely before slicing.
Nutrition
Serving
1 portion
Calories
320 calories