Classic Pumpkin Bread

A deliciously moist pumpkin bread packed with warm spices, perfect for fall and bringing comfort and nostalgia in every slice.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Baking

Calories: 180

Dry Ingredients

2 cups All-Purpose Flour Use high-quality flour for that perfect texture. Recommended: King Arthur Flour.
1 cup Granulated Sugar Helps balance the spices and enhances sweetness.
1 tsp Baking Soda This is your leavening agent.
1/2 tsp Salt Enhances flavors; do not skip it!
1 tsp Ground Cinnamon Brings warmth and coziness.
1/2 tsp Ground Nutmeg Adds a hint of spice.

Wet Ingredients

1/2 cup Vegetable Oil Keeps the bread moist; can substitute with melted coconut oil.
2 large Eggs Ensure they are at room temperature.
1/4 cup Water Adds moisture without overpowering.
1 cup Pumpkin Puree Recommended: Libby’s Pure Pumpkin.

Preparation

Preheat your oven to 350°F (175°C) and grease your loaf pan(s) with cooking spray or butter. Optionally, use parchment paper.
Sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
In another bowl, whisk together the vegetable oil, eggs, and water until combined.

Combining

Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Do not overmix.
Fold in the pumpkin puree until the batter is smooth.

Baking

Pour the batter into greased loaf pans, smoothing the top with a spatula.
Bake for about 55 minutes for a large loaf or 30 minutes for mini loaves. A toothpick inserted should come out clean.

Cooling and Serving

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and optionally add raisins, walnuts, or chocolate chips.

Store in an airtight container at room temperature for up to 3 days, refrigerate for 1 week, or wrap tightly and freeze for 3 months.