Description
Moist, tender, and ridiculously easy pumpkin bread that’s a café-level treat you can bake at home—all year long.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs (room temp)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 ½ cups pumpkin purée (100% pumpkin, not pie filling)
- ½ cup vegetable oil or melted coconut oil
- ¼ cup water or orange juice
- 1 cup mix-ins: chocolate chips, walnuts, or pecans (optional)
Instructions
- Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Whisk in eggs, granulated sugar, brown sugar, pumpkin purée, oil, and water (or orange juice) until smooth.
- Switch to a spatula and fold just until no dry streaks remain. A few small lumps are okay.
- Fold in chocolate chips or nuts, if using.
- Pour into the pan, smooth the top, and bake 60–70 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let cool 20 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For a higher dome, bake at 365°F for the first 10 minutes, then lower to 350°F. Add a chocolate swirl or orange glaze for café flair. Be sure to use pumpkin purée—not pie filling—for best results.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, easy loaf, moist pumpkin bread, fall baking, quick bread