Description

This Pumpkin Bread is moist, tender, and bursting with warm fall spices! Made with real pumpkin puree, cinnamon, nutmeg, and ginger, this easy one-bowl recipe is perfect for breakfast, snacks, or dessert. Enjoy a slice with your morning coffee or serve it as a comforting treat during the holiday season. A simple and delicious option for healthy homemade recipes, quick dinner ideas, or a nutritious snack.

Ingredients

Units Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups pumpkin puree
2 large eggs
1/2 cup oil (vegetable, coconut, or melted butter)
1/2 cup sugar
1/2 cup brown sugar
1/4 cup pepitas (optional)

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Instructions

Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg.
In another bowl, mix the pumpkin puree, eggs, oil, sugar, and brown sugar until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan. Sprinkle pepitas on top if using.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy!

Notes

For extra flavor, add 1 teaspoon of vanilla extract.
Swap half of the oil for applesauce for a lighter version.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well for up to 3 months—just wrap it tightly in plastic wrap and foil.

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg