Pumpkin Bread Recipe

overhead view of sliced pumpkin bread on a cutting board

Perfectly spiced and perfectly moist, this Pumpkin Bread Recipe is the one you need for fall baking! It takes only minutes to prep, and don’t be surprised if it disappears just as quickly!

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings loaf, 12 slices

Calories 255kcal

Author Deborah Harroun

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 cup pumpkin puree canned or homemade
2 eggs lightly beaten
1/4 cup vegetable oil
1/4 cup butter melted

Instructions

Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt and nutmeg.
1 3/4 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon salt, 1/2 teaspoon nutmeg
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil and melted butter.
1 cup pumpkin puree, 2 eggs, 1/4 cup vegetable oil, 1/4 cup butter
Pour the pumpkin mixture into the dry ingredients and mix just until combined.
Pour the batter into the prepared loaf pan.
Bake until a tester inserted in the center comes out clean, about 1 hour. Cover the top with foil if it starts to brown too much.
When the bread is done, let it cool for at least 15-20 minutes before removing from the pan.

Notes

slightly adapted from The Deen Family Cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition