Moist Delicious Pumpkin Bread
Indulge in the cozy flavors of fall with this irresistibly moist and delicious pumpkin bread! Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, this quick bread is perfectly balanced with rich pumpkin puree and a hint of vanilla for a depth of flavor that’s both comforting and nostalgic. The addition of vegetable oil keeps the loaf luxuriously tender, while optional walnuts or pecans add a delightful crunch to every slice. Ready in just over an hour, this easy-to-make pumpkin bread is ideal for breakfast, snack time, or dessert. Whether enjoyed fresh out of the oven or as a make-ahead treat, this classic fall recipe is sure to become a seasonal favorite. Bake it today and fill your kitchen with the irresistible aroma of spiced pumpkin perfection!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 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 ginger
- 0.25 teaspoon Ground cloves
- 1.25 cups Sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, combine the sugar and vegetable oil. Whisk until smooth.
Add the eggs, one at a time, to the sugar and oil mixture, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredient mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
If using, fold in the walnuts or pecans gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 263.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 316 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1234 mg | 26% | |
*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.
