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–+ servings

Pumpkin Bread

This Pumpkin Bread is a delightful and moist treat, perfect for fall, filled with warm spices and the nostalgic aroma of home cooking.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour This is the foundation of your bread, giving it structure and texture.
  • 1 teaspoon baking soda This helps your bread rise to that perfect height.
  • 1/2 teaspoon salt A little salt enhances the flavors of the other ingredients.
  • 1 teaspoon ground cinnamon The warm, spicy aroma of cinnamon is what makes this bread so comforting.
  • 1/2 teaspoon ground nutmeg A pinch of nutmeg adds an earthy sweetness that pairs perfectly with pumpkin.
  • 1/2 teaspoon ground ginger Ginger gives your bread a little zing that perfectly complements the other spices.

Wet Ingredients

  • 1 cup granulated sugar For that classic sweetness we all love!
  • 1/2 cup brown sugar This adds depth and a slight caramel flavor—delicious!
  • 1/2 cup vegetable oil Keeps the bread moist and tender.
  • 4 large eggs Eggs provide structure and richness.
  • 1 cup canned pumpkin puree The star ingredient that gives your bread its flavor and moisture.
  • 1 teaspoon vanilla extract This adds a lovely warmth to the overall taste.
  • 1/2 cup walnuts or pecans (optional) For a delightful crunch; you can omit if you prefer it nut-free.

For the Glaze

  • 1 cup powdered sugar For a sweet drizzle over the finished bread.
  • 2 tablespoons milk To thin out the glaze.
  • 1/2 teaspoon cinnamon To add flavor to the glaze.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x5 inch loaf pan.

Mix Dry Ingredients

  • In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine Wet Ingredients

  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat together until creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the canned pumpkin puree and vanilla extract.

Combine Mixtures

  • Gradually add the dry mixture to the wet mixture in batches to avoid overmixing. Mix until just combined.
  • If using, fold in the walnuts or pecans.

Bake

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze

  • Whisk together the powdered sugar, milk, and cinnamon for the glaze, and once the bread is completely cool, drizzle it over the top.

Notes

Make sure your ingredients are at room temperature. Don't overmix the batter, and cover with foil if the bread browns too quickly.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 12g
Keyword Baking, Comfort Food, Fall Recipes, Homemade Bread, Pumpkin Bread
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