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Homemade Pumpkin Bread

A delightful homemade pumpkin bread that combines rich pumpkin with warm spices, perfect for sharing during chilly autumn gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 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
Wet Ingredients
  • 0.5 cups vegetable oil or melted coconut oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 0.5 cups chopped nuts or chocolate chips for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix the vegetable oil and sugar until combined. Add the eggs, pumpkin puree, and vanilla extract, whisking until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If adding nuts or chocolate chips, fold them in now.
  5. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate or freeze in individual slices.