Harvest Pumpkin Bread
Celebrate the cozy flavors of the season with this Harvest Pumpkin Bread, a moist and perfectly spiced loaf bursting with autumnal charm. Made with real pumpkin puree and a medley of warm spices like cinnamon, nutmeg, and cloves, this recipe delivers a tender crumb and irresistible aroma. Optional mix-ins like chopped pecans, walnuts, or dried cranberries add delightful texture and flavor, making each slice uniquely satisfying. With just 15 minutes of prep time and an hour in the oven, this easy pumpkin bread recipe is perfect for breakfast, dessert, or a midday snack. Enjoy it plain, or elevate it with a smear of butter or cream cheese for the ultimate fall treat. Keywords: pumpkin bread recipe, fall baking, easy pumpkin bread, spiced pumpkin loaf, moist pumpkin bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground ginger
- 0.5 cup unsalted butter, melted and cooled
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another mixing bowl, whisk together the melted butter, pumpkin puree, eggs, vanilla extract, and milk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter will be thick.
If using, fold in the chopped nuts and dried fruit.
Pour the batter evenly into the prepared loaf pan, smoothing 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.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or spread with butter or cream cheese for an extra indulgence.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 679.2 g | 247% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 469.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 449 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2021 mg | 43% | |
*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.
