Pumpkin Bread

Pumpkin Bread

Moist, spiced pumpkin bread perfect for fall—easy to make with pantry staples.

10 min Serves 10 Medium American

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This pumpkin bread recipe yields a tender, flavorful loaf using canned pumpkin and warm spices. The batter comes together quickly with both wet and dry ingredients, then bakes low and slow for about an hour. Tent with foil halfway through to prevent over-browning, and let cool completely for the best texture.

Directions

In a mixing bowl, combine the all-purpose flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon. Whisk until evenly blended.

In a separate larger bowl, whisk together the canned pumpkin, olive oil, water, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.

Pour the dry mixture into the wet mixture and stir gently just until no streaks of flour remain. Do not overmix.

Transfer the batter into a greased 9x5-inch loaf pan, spreading it evenly.

Bake at 350°F for 60 to 70 minutes. Around 40 to 45 minutes into baking, loosely cover the top with foil if the edges are browning too quickly. Continue baking until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan until it is no longer hot to the touch, then remove it to a wire rack to cool completely before slicing.