Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• ½ cup vegetable oil
• ¼ cup melted unsalted butter
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Optional Add-Ins

• ½ cup chopped walnuts
• ½ cup pecans
• ½ cup chocolate chips
• ¼ cup pumpkin seeds for topping

Equipment

• 9×5-inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Ginger

Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together:

• Pumpkin puree
• Eggs
• Vegetable oil
• Melted butter
• Granulated sugar
• Brown sugar
• Vanilla extract
• Milk

Mix until smooth and well combined.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients.

Using a spatula, gently fold until just combined.

Do not overmix, as this can make the bread dense.

If using chocolate chips or nuts, gently fold them into the batter.

Step 5: Fill the Pan

Pour the batter evenly into the prepared loaf pan.

Smooth the top with a spatula.

Sprinkle pumpkin seeds over the top if desired.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.

Step 7: Cool

Allow the bread to cool in the pan for 10–15 minutes.

Carefully transfer it to a wire rack and let it cool completely before slicing.

Tips for the Best Pumpkin Bread

• Use 100% pure pumpkin puree, not pumpkin pie filling.
• Measure flour correctly by spooning it into the measuring cup and leveling it off.
• Avoid overmixing to keep the loaf soft and tender.
• Room-temperature eggs blend more evenly into the batter.
• Let the bread cool completely before slicing for the best texture.
• The flavor becomes even richer the next day.

Flavor Variations

Chocolate Chip Pumpkin Bread

Fold ¾ cup semi-sweet chocolate chips into the batter.

Cream Cheese Pumpkin Bread

Layer sweetened cream cheese filling between two layers of pumpkin batter.

Maple Pumpkin Bread

Replace the milk with pure maple syrup for a richer fall flavor.

Cranberry Pumpkin Bread

Add ½ cup dried cranberries for a sweet-tart twist.

Pumpkin Nut Bread

Mix in chopped walnuts or pecans for extra crunch.

Serving Suggestions

Enjoy Pumpkin Bread with:

• Salted butter
• Maple butter
• Cream cheese
• Honey
• Cinnamon butter
• Vanilla yogurt
• Coffee
• Chai tea
• Hot chocolate
• Apple cider

Storage

Store the cooled loaf in an airtight container at room temperature for up to 4 days.

For longer freshness, refrigerate for up to 1 week.

Freezing Instructions

Wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag.

Freeze for up to 3 months.

Thaw overnight at room temperature before serving.

Nutrition (Per Slice – Approximate)

• Calories: 260
• Carbohydrates: 35g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 20g
• Sodium: 220mg