Classic Pumpkin Bread

your kitchen smells like a pumpkin spice latte exploded in the best way possible. Your friends keep “dropping by” unannounced just to snag a slice. You’ve become the undisputed MVP of potlucks.

All because of one loaf—Classic Pumpkin Bread. This isn’t just another basic recipe. It’s the kind of thing that turns you into a legend.

And guess what? It’s stupidly easy to make. No fancy skills required.

Just pure, spiced, moist perfection. Ready to level up your baking game?

Why This Pumpkin Bread Slaps

First, it’s impossibly moist—no sad, dry bread here. The pumpkin puree does double duty, adding flavor and keeping things tender.

Second, the spice blend is chef’s kiss—cinnamon, nutmeg, and cloves work together like a well-rehearsed boy band. Third, it’s versatile. Eat it plain, slather it with butter, or go wild with cream cheese frosting.

And unlike your ex, it’s reliably great every time.

Ingredients You’ll Need

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup brown sugar (packed)
• 2 large eggs
• 1 ½ cups pumpkin puree (not pie filling)
• ½ cup vegetable oil
• ¼ cup water (or apple juice for extra flavor)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Because nobody likes a stuck loaf.
2. Whisk the dry ingredients. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Beat the sugars and eggs. In another bowl, whisk granulated sugar, brown sugar, and eggs until smooth.
   

   Add pumpkin puree, oil, and water. Mix well.

   
   
4. Combine wet and dry ingredients. Gradually fold the dry mix into the wet ingredients. Don’t overmix—just until no flour streaks remain.
5. Bake for 60-70 minutes. Insert a toothpick into the center; if it comes out clean, you’re golden.
   

   Let it cool in the pan for 10 minutes, then transfer to a wire rack.

   
   

How to Store Your Pumpkin Bread

Room temperature: Wrap it tightly in plastic wrap or foil. It’ll last 3-4 days (if it doesn’t get devoured first). Fridge: Store in an airtight container for up to 1 week.

Freezer: Slice it, wrap individual pieces, and freeze for 3 months. Pro tip: Toasting frozen slices brings them back to life.

Why This Recipe Is a Win

It’s easy, forgiving, and tastes like fall in every bite. Pumpkin is packed with vitamin A, so you can pretend it’s health food.

It’s also a crowd-pleaser—kids, grandparents, and picky eaters alike will beg for seconds. Plus, it makes your house smell like a Hallmark movie set. Win-win.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of puree. They’re not the same.
  

  One’s a ingredient, the other’s a dessert in a can.

  
  
• Overmixing the batter. This leads to dense, tough bread. Mix until just combined.
• Skipping the toothpick test. Underbaked bread is a tragedy. Overbaked bread is a crime.
• Not greasing the pan. Unless you enjoy scraping bread crumbs for hours.

Swaps and Alternatives

No pumpkin puree? Sweet potato puree works in a pinch.

Out of oil? Use melted butter or applesauce (for a lighter version). Vegan?

Swap eggs for flax eggs and use plant-based milk instead of water. Want extra crunch? Add chopped walnuts or pecans.

Feeling fancy? Throw in chocolate chips—because why not?

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree a sugar pumpkin.

Just make sure it’s thick—watery puree ruins the texture.

Why is my bread soggy in the middle?

You probably underbaked it. Ovens vary, so trust the toothpick, not the timer.

Can I double the recipe?

Yes, but don’t just dump everything in. Mix two separate batches unless you enjoy uneven baking.

How do I make it less sweet?

Reduce the sugar by ¼ cup.

But IMO, the sweetness balances the spices perfectly.

Can I bake this as muffins?

Yep! Fill muffin tins ⅔ full and bake for 20-25 minutes. Mini muffins take ~15 minutes.

Final Thoughts

This Classic Pumpkin Bread is the ultimate flex of effortless baking.

It’s moist, flavorful, and basically foolproof. Whether you’re a kitchen newbie or a seasoned pro, this recipe delivers every time. So grab a can of pumpkin, preheat that oven, and get ready for the best loaf of your life.

You’re welcome.

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