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Pumpkin Bread Recipe

  • Author: Marsha


1 and 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice (optional)

1/2 cup (120ml) vegetable oil or melted coconut oil

1/2 cup (100g) granulated sugar

1/2 cup (110g) packed brown sugar

2 large eggs, at room temperature

1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)

1/4 cup (60ml) milk, at room temperature

1 teaspoon pure vanilla extract


Preheat Oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until well combined.

Wet Ingredients: In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.

Combine: Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. Do not overmix.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Note that baking times may vary, so keep an eye on it.

Cool: After baking, allow the pumpkin bread to cool in the pan on a wire rack for about 15 minutes. After this, remove the bread from the pan and place it directly on the wire rack to cool completely.

Serve: Slice the bread using a serrated knife and serve. Enjoy!