Pumpkin Bread

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp ground ginger; 2 large eggs; 1 1/2 cups granulated sugar; 1 1/2 cups pumpkin puree, not pumpkin pie filling; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1/2 cup chopped walnuts, optional; 1/2 cup raisins, optional

Moist, spiced pumpkin bread that's perfect for fall but delicious year-round. This quick bread is packed with pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves.

80 minEasyServes 12280 cal/serving

AmericanBreakfastOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
2 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree, not pumpkin pie filling
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup chopped walnuts, optional
1/2 cup raisins, optional

Instructions

1

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp ground ginger.
3

In a large bowl, beat 2 large eggs and 1 1/2 cups granulated sugar until well combined.
4

Stir in 1 1/2 cups not pumpkin pie filling pumpkin puree, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
5

Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix.
6

Fold in 1/2 cup chopped walnuts and/or 1/2 cup raisins if using.
7

Pour batter into the prepared loaf pan and smooth the top.
8

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9

Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
10

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Questions

Can I make Pumpkin Bread gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pumpkin Bread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pumpkin Bread?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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