Unbelievably Good Pumpkin Bread
Prepare to fall in love with the cozy flavors of fall with this *Unbelievably Good Pumpkin Bread*! Perfectly moist and bursting with seasonal warmth, this recipe combines a tantalizing blend of cinnamon, nutmeg, ginger, and cloves for a deeply spiced loaf that’s impossible to resist. What sets this pumpkin bread apart is its balance of richness—thanks to the addition of pumpkin puree, vegetable oil, and a touch of unsweetened applesauce—while remaining delightfully tender. Optional mix-ins like chopped pecans or chocolate chips add a welcome crunch or sweetness, making it a customizable treat for any occasion. With a quick 15-minute prep and an aromatic hour of baking, this easy pumpkin bread is ideal for breakfasts, snacks, or holiday gifting. Plus, it stores beautifully, allowing you to enjoy the flavors of autumn all week long!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 2 large eggs
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups unsweetened applesauce
- 0.25 cups whole milk
- 1 teaspoons vanilla extract
- 0.5 cups chopped pecans or walnuts (optional)
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, combine the eggs, pumpkin puree, vegetable oil, applesauce, milk, and vanilla extract. Whisk until the wet ingredients are smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix, as this can lead to dense bread.
If using chopped nuts or chocolate chips, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 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.
Store leftovers wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 48.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 179 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.
