Pumpkin Bread Recipe
This loaf is so good: each slice is packed with pumpkin, incredibly moist, and full of warming pumpkin spice. There won't be any crumbs left!
Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 30 minutes mins
Course: bread
Cuisine: American
Keyword: pumpkin
Servings: 8
Calories: 442kcal
- 2.5 cups all purpose flour 300g
- 1.5 cups sugar 300g
- 2 tsp baking soda 12g
- 1/2 tsp salt 2g
- 2 tsp cinnamon 3.5g
- 1/2 tsp ground ginger 1g
- 1/2 tsp ground nutmeg 1.2g
- 1/4 tsp ground cloves .5g
- 15 oz solid-pack pumpkin puree 1 can
- 1/2 cup neutral oil such as grapeseed
- 2 large eggs room temp
Preheat the oven to 350°F. Lightly oil or spray a 9 x 5 inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices until well mixed.
Make a well in the middle of the flour mix and add the pumpkin, oil, and eggs. Use a fork or small whisk and whisk just the wet ingredients in the middle, trying not to incorporate any of the flour.
Slowly start to fold in the flour mix, using a rubber spatula, mixing gently until all the flour is incorporated with no flour streaks. Be sure to scrape against the sides and bottom of the bowl.
Pour into the prepared loaf pan and smooth out if desired.
Bake for 1 hour and 20 minutes, checking at the hour mark with a wooden skewer – it should come out clean in the center. (Tent with foil if the top starts browning too quickly). Remove from the oven, let cool in the pan on a wire rack before removing and slicing. Bread will keep at room temp, tightly covered for 3-4 days or in the fridge for up to a week.
Sprinkle on some pepitas/pumpkin seeds if you want the ultimate Starbucks copycat pumpkin bread.
Add chocolate chips or chunks (2/3 cup to 1 cup) for pumpkin chocolate loaf.
Serving: 1slice | Calories: 442kcal | Carbohydrates: 72.4g | Protein: 6.2g | Fat: 15.5g | Saturated Fat: 2.3g | Cholesterol: 47mg | Sodium: 483mg | Potassium: 173mg | Fiber: 3g | Sugar: 39.5g