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Best Homemade Pumpkin Bread

Close-up of a moist homemade pumpkin bread loaf with one slice cut.
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This recipe yields a moist, warmly spiced pumpkin loaf with a crackly top, perfect for fall baking and gifting.

Ingredients

Scale
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. If using, gently fold in the chopped nuts and/or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a glossy crackly top, you can sprinkle a tablespoon of coarse sugar on top before baking.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months in the freezer.
  • Ensure your pumpkin puree is not pumpkin pie filling.

Nutrition

Find it online: https://cutcooktaste.com/homemade-pumpkin-bread/