Description

This pumpkin bread is incredibly moist with real pumpkin flavor, not just a spice delivery system. Made in one bowl with simple pantry ingredients, it’s a foolproof recipe that stays tender for days.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
1 ½ cups (340g) pumpkin puree (100% pure, not pie filling)
½ cup (120ml) vegetable oil (or canola, neutral oil, melted coconut oil)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Optional: ½ cup chocolate chips, ½ cup chopped pecans or walnuts, ¼ cup dried cranberries

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed sides with butter or non-stick spray.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
Add pumpkin puree to wet mixture and whisk until fully combined. If puree seems watery, blot with a paper towel first.
Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
If using optional mix-ins, fold them in with a few quick strokes. Reserve a tablespoon for topping.
Pour batter into prepared loaf pan. Spread evenly and tap pan gently on counter to release air bubbles. Sprinkle reserved mix-ins on top if using.
Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil at 40 minutes.
Cool in pan for 15 minutes. Use parchment handles to lift bread out and transfer to a cooling rack. Cool completely (1-2 hours) before slicing.

Notes

Do not overmix the batter to avoid a tough loaf. Use room temperature eggs for even mixing. Pat pumpkin puree dry if watery. Let bread cool completely before slicing to prevent crumbling. Bread stays fresh at room temperature for up to 4 days when wrapped tightly. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (based on 10
Calories: 285
Sugar: 24
Sodium: 220
Fat: 12
Saturated Fat: 2
Carbohydrates: 41
Fiber: 2
Protein: 4

Keywords: pumpkin bread, moist pumpkin bread, easy pumpkin bread, fall baking, pumpkin recipe, one bowl pumpkin bread