Description
Easy Pumpkin Bread is the calm in a busy day, the quick bake that turns after-school chaos into a warm, quiet moment. With a tender crumb and gentle spice, it feels like a hug and tastes like fall. One bowl, no mixer, and pantry staples make it simple and comforting.
Ingredients
1 can (15 ounces) pumpkin puree, not pie filling.
2 cups all-purpose flour, spooned and leveled.
1 cup granulated sugar and 1/2 cup light brown sugar, packed.
2 large eggs, room temperature.
1/2 cup neutral oil (vegetable or canola).
1/3 cup milk or evaporated milk.
2 teaspoons pure vanilla extract.
1 1/2 teaspoons ground cinnamon, plus optional 1/4 teaspoon each nutmeg and cloves.
1 teaspoon baking soda and 1 teaspoon baking powder.
1/2 teaspoon fine sea salt.
Optional: 3/4 cup chocolate chips or chopped walnuts/pecans.
Instructions
1. Preheat to 350°F. Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides for a clean release.
2. Whisk dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg and cloves until evenly combined.
3. In another bowl, whisk pumpkin, both sugars, eggs, oil, milk, and vanilla until smooth, glossy, and fully blended.
4. Add dry to wet and fold gently with a spatula just until combined; a few faint flour streaks ensure a tender crumb.
5. Stir in optional chocolate chips or nuts, distributing evenly without overmixing to keep the crumb soft.
6. Transfer batter to the pan, smooth the top, and tap once to release air bubbles for an even rise.
7. Bake 55–65 minutes until a tester shows a few moist crumbs; tent with foil at 45 minutes if browning too quickly.
8. Cool 15 minutes in the pan, then lift out and cool fully on a rack before slicing for neat, clean cuts.
Notes
Spice swap: use 2–2 1/2 teaspoons pumpkin pie spice instead of individual spices.
Replace 1/2 cup flour with whole wheat pastry or oat flour for nuttier depth.
Swap oil with melted, cooled butter for richer flavor.
Add 1 cup mix-ins like chocolate chips or nuts; toss with 1 teaspoon flour to prevent sinking.
Drizzle a simple glaze: 3/4 cup powdered sugar with 1–2 tablespoons milk and a pinch of cinnamon.
Dairy-free: use almond or oat milk; confirm chocolate chips are dairy-free.
Storage: airtight at room temp 3–4 days, refrigerate 1 week, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg