Classic Spiced Pumpkin Bread

A tender, ultra-moist pumpkin bread infused with fragrant fall spices. Perfect for an autumn breakfast, afternoon snack, or cozy dessert.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

1 3/4 cup all-purpose flour 220g
1 cup granulated sugar 200g
1/2 cup light brown sugar packed, 100g
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup canned pure pumpkin puree 245g
1/2 cup vegetable oil or melted coconut oil 120ml
2 large eggs room temperature
1/4 cup whole milk 60ml
1 tsp pure vanilla extract

Equipment

9x5-inch loaf pan
parchment paper
Mixing bowls
whisk
Silicone spatula
Wire cooling rack

Method

Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan, lining it with parchment paper for easy removal.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate medium bowl, whisk together the pumpkin puree, oil, eggs, milk, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined and no flour pockets remain; be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean with just a few moist crumbs attached.
Cool the bread in the pan for 15 minutes, then lift it out using the parchment paper edges and place on a wire rack to cool completely before slicing.

Notes

For the best texture, avoid overmixing the batter once the wet and dry ingredients meet. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 4 days, or freeze sliced bread for up to 3 months.