Great Pumpkin Bread
Indulge in the cozy flavors of fall with this Great Pumpkin Bread recipe, a moist and perfectly spiced treat that's sure to become a seasonal favorite. Infused with the warm aromas of cinnamon, nutmeg, and cloves, and featuring rich canned pumpkin puree, this quick bread strikes the ideal balance between sweetness and hearty comfort. It's easy to customize with optional mix-ins like crunchy walnuts, pecans, or sweet raisins, making it as versatile as it is delicious. With just 15 minutes of prep time and a straightforward one-bowl mixing process, this no-fuss pumpkin bread is perfect for breakfast, a snack, or even an autumn-inspired dessert. Serve it with a dollop of cream cheese, or enjoy it on its own—either way, this classic loaf celebrates the best of pumpkin season!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
In a separate medium-sized bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk until smooth and well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
If using, fold in the chopped nuts and/or raisins until distributed evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the pumpkin bread from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.
Slice the bread once fully cooled and enjoy! Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 586.5 g | 213% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 364.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 358 mg | 28% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
