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Pumpkin Bread Recipe

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This pumpkin bread recipe is moist, flavorful, and spiced just right—the perfect balance of comfort and indulgence. It’s easy to make with pantry staples, bakes up beautifully in under an hour, and stays moist for days. Whether you enjoy it plain, add nuts or chocolate chips, or serve it with a pat of butter and coffee, it’s guaranteed to become your new go-to recipe for fall (and beyond). Great for gifting, brunch, or freezing for later.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Optional: ½ cup chocolate chips or chopped nuts

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
  • In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
  • In a large bowl, beat sugars with oil, eggs, pumpkin puree, and vanilla until smooth.
  • Gradually stir dry ingredients into wet until just combined. Fold in optional add-ins if using.
  • Pour into the prepared loaf pan, smooth the top.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
  • Slice and enjoy!

Notes

  • Make sure to use 100% pumpkin puree, not pie filling.
  • Bread can be made ahead—it tastes even better the next day.
  • Try topping with a streusel before baking for extra flair.

Nutrition

Find it online: https://interbites.com/pumpkin-bread-recipe/