Pumpkin Bread
Warm, spiced, and irresistibly moist, this homemade Pumpkin Bread is the ultimate autumn treat. Packed with the flavors of ground cinnamon, nutmeg, and cloves, this recipe combines the richness of real pumpkin puree with the sweetness of granulated and brown sugar for a perfectly balanced loaf. Whether you choose to add crunchy pecans, walnuts, or indulgent chocolate chips, this versatile bread is ideal for breakfast, dessert, or a cozy snack with coffee. Quick to prepare with just 15 minutes of prep time, the recipe yields a beautifully golden loaf that bakes to perfection in under an hour. Perfect for fall baking enthusiasts, this Pumpkin Bread will fill your home with the comforting aromas of the season and pairs perfectly with a smear of butter or cream cheese.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 cup Canned pumpkin puree
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, use a handheld or stand mixer on medium speed to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 3 minutes).
Mix in the pumpkin puree until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Stir in the milk until the batter is smooth. If using, fold in the chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 45.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 197 mg | 4% | |
*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.
