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Easy Pumpkin Bread

Easy Pumpkin Bread

A perfectly moist and tender pumpkin bread with warm cinnamon and nutmeg. Simple one-bowl recipe that comes together in 10 minutes with consistent, foolproof results every time.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour spooned and leveled (210g)
  • 1 teaspoon baking soda fresh for best rise
  • ½ teaspoon baking powder helps with lift
  • ½ teaspoon salt enhances flavors
  • 2 teaspoons ground cinnamon for warmth
  • ¼ teaspoon grated nutmeg freshly grated preferred
  • 1⅓ cups pumpkin puree pure pumpkin only (300g)
  • 1¼ cups granulated sugar white sugar works best (250g)
  • ⅔ cup vegetable oil canola also works (160ml)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract pure extract preferred

Method
 

  1. Preheat your oven to 350°F. Coat a 9×5-inch loaf pan thoroughly with baking spray.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds until evenly distributed.
  3. In a separate medium bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk gently at first, then more vigorously until the mixture becomes smooth, glossy, and well-emulsified.
  4. Create a well in the center of the dry ingredients. Pour the wet mixture into the well.
  5. Using a silicone spatula or wooden spoon, gently fold the ingredients together, starting from the center and working outward. Mix only until no streaks of flour remain. A few small lumps are fine—do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top gently with your spatula.
  7. Bake for 60 minutes. After 30 minutes, check if the top is deeply golden and loosely tent with aluminum foil if needed to prevent burning.
  8. Test for doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs. The top should spring back when gently pressed.
  9. Remove from oven and let the bread rest in the pan on a wire cooling rack for exactly 15 minutes.
  10. Run a butter knife around the edges, invert the pan to release the loaf, and turn right-side up. Let cool completely before slicing.

Notes

Storage: Wrap tightly in plastic wrap or foil. Keeps at room temperature for 3 days, refrigerated for 5 days, or frozen (sliced) for up to 3 months.
Variations: Add ½ cup chopped toasted pecans or walnuts, chocolate chips, dried cranberries, or drizzle with cinnamon glaze.
Muffin Option: Makes 12 muffins. Bake at 350°F for 20-22 minutes.
Tips: Use pure pumpkin puree (not pie filling), measure flour using spoon-and-level method, bring eggs to room temperature, and don't rush cooling for clean slices.