Best Pumpkin Bread Recipe
This is the BEST pumpkin bread recipe! It's easy (no mixer), dense & moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
Servings 10 slices
Preheat oven to 350 degrees F.
Grease a 9x5” loaf pan, set aside.
In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
In a large bowl whisk together pumpkin puree and melted butter.
Add brown sugar and granulated sugar and stir until combined and there are no lumps.
Add eggs and vanilla and stir to combine.
Add dry ingredients and stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.
How to store pumpkin bread:
- Store pumpkin bread in an airtight container or plastic bag in the refrigerator.
- Note: The crust gets softer after it has been chilled in the refrigerator.
Homemade pumpkin pie spice (1 TBS)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
Calories: 306kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 285mg | Potassium: 118mg | Fiber: 1g | Sugar: 31g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg