This pumpkin bread is quick to pull together – no mixer needed- and it makes two loaves, which is perfect for gifting or freezing for another time.
Who doesn’t love the smell of homemade pumpkin bread baking in the oven on a crisp Fall Day? This pumpkin bread recipe is super moist, filled with warm spices, and delicious real pumpkin flavor. It is a sweet treat that both kids and adults love.
- vitamin A for healthy vision, skin, and immune function
- fiber that helps regulate blood sugar, aids digestion, and promotes satiety
- antioxidants vitamin C and E, beta-carotene, which protect cells from damage caused by free radicals
- potassium which supports healthy blood pressure and muscle function
Ingredients
Baking staples: all-purpose flour, baking soda, baking powder, and salt give the pumpkin bread a soft crumb
Spices: cinnamon, cloves, nutmeg, and vanilla give the pumpkin bread the Fall smell and taste we love
Eggs: help the bread rise in the oven
Oil: be sure to use “extra light olive oil”
Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling
Optional Add-ins: you can add 1 cup of nuts, chocolate chips, chopped dates, raisins, or dried cranberries
How to Make
This recipe is so easy. Simply mix the dry ingredients, mix the wet ingredients, and then combine them and bake.
To get a light and airy crumb, be sure not to over-mix the batter, or else the bread could become tough. Just mix until the ingredients are combined. It is okay to have a few lumps.
To Store
Cover in an airtight container or plastic wrap. It will stay moist for 3-5 days on the counter or in the refrigerator.
Freezing
Wrap loaf or slices in plastic wrap and foil or in a freezer zip bag for up to 3 months.
To Thaw
Place loaf in the refrigerator overnight or thaw at room temperature for a few hours.
More Pumpkin Recipes
Pumpkin Pancakes
Pumpkin Pie Overnight Oats
Pumpkin Ravioli
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Recipe Card
Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1 cup extra "light" olive oil
- 15 ounce can, pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F. Grease and lightly flour two 81/2 " x 4 1/2" loaf pans.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt, and walnuts.
- In another, medium bowl, whisk together the wet ingredients: eggs, oil, pumpkin, and vanilla.
- Pour wet ingredients over dry ingredients and whisk together until smooth. Divide evenly between two prepared pans and bake for 45-55 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes then transfer to wire rack. Cool completely.
Notes