Description
This Easy Pumpkin Bread Recipe is a moist, perfectly spiced fall treat made with pumpkin puree, cinnamon, and nutmeg. With just 10 minutes of prep, this quick bread yields two delicious loaves—perfect for sharing, gifting, or freezing. Enjoy it for breakfast, snack, or dessert!
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda (sifted)
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves (optional)
½ teaspoon ground nutmeg (optional)
½ teaspoon fine sea salt
3 large eggs, at room temperature
1 cup extra light olive oil (or vegetable or corn oil)
15 oz canned pumpkin puree (not pumpkin pie filling)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, oil, and pumpkin puree until fully combined.
Combine Mixtures:
Pour the wet mixture into the dry ingredients. Stir until just combined — do not overmix.
Bake:
Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the loaves cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
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Add-ins: Mix in 1 cup of chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries for extra texture and flavor.
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Toppings: Sprinkle pepitas on top before baking or drizzle with maple glaze after cooling.
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Spice Swap: Use 2 teaspoons of pumpkin pie spice in place of individual spices.
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Muffins: Use this batter to make muffins — bake at 350°F (175°C) for 18–22 minutes.
- Prep Time: 10 minute
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
