Moist, spiced pumpkin bread with a tender crumb—perfect for cozy fall mornings.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ cup granulated sugar

½ cup brown sugar

2 large eggs

1 cup pumpkin puree

½ cup vegetable oil or melted butter

¼ cup water or milk

1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In another bowl, beat eggs, sugars, pumpkin puree, oil, water/milk, and vanilla until smooth.

4. Combine wet and dry ingredients, stirring until just combined. Avoid overmixing.

5. Pour batter into prepared pan and smooth the top.

6. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Store wrapped at room temperature for 2–3 days, refrigerated for up to 1 week, or frozen for up to 3 months.

For muffins, bake at the same temperature for 20–25 minutes.

For a vegan version, use flax eggs and coconut oil.