Cooking with PumpkinNo. 1584 · The 2026 edition
Pumpkin Bread
Moist and perfectly spiced, this easy pumpkin bread is the ultimate fall treat.
Our own summary of the original — the full post and photos live at buildyourbite.com.
This pumpkin bread recipe combines canned pumpkin with warm spices for a moist, flavorful loaf. The batter comes together quickly with basic pantry ingredients, and a simple foil tent prevents over-browning during the long bake. Cool completely before slicing for the best texture.
Ingredients
Directions
- In a mixing bowl, combine the all-purpose flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon. Stir them together with a whisk until evenly blended.
- In a separate bowl, whisk together the canned pumpkin, olive oil or vegetable oil, water, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
- Pour the dry ingredients into the wet mixture and stir gently with a spatula or spoon until just incorporated. Be careful not to overmix.
- Transfer the batter into a greased 9-by-5-inch loaf pan, spreading it evenly.
- Bake at 350°F for 60 to 70 minutes. To prevent the edges from browning too fast, loosely cover the top with aluminum foil (I did this around 40 to 45 minutes in) and continue baking until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan until it is no longer hot to the touch, then remove it from the pan and place it on a wire rack to finish cooling completely.
