Description
This Perfectly Moist Pumpkin Bread is the ultimate fall baking treat—soft, warmly spiced, and easy to make. With cinnamon, nutmeg, and cloves, every bite tastes like autumn. Great for breakfast, brunch, or gifting, this cozy loaf is a seasonal favorite that freezes beautifully and comes together with pantry staples.
Ingredients
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2 cups (250 g) all-purpose flour
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1½ cups (300 g) granulated sugar
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1 tsp (4 g) baking soda, sifted
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2 tsp (8 g) baking powder
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2 tsp (5 g) ground cinnamon
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½ tsp (1 g) ground cloves (optional)
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½ tsp (1 g) ground nutmeg (optional)
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½ tsp (3 g) fine sea salt
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3 large eggs, room temperature
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1 cup (240 ml) extra light olive oil (or vegetable or corn oil)
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15 oz (425 g) pumpkin puree
Instructions
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Preheat oven to 350˚F (175˚C). Grease and lightly flour two 8½”x4½” loaf pans.
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In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
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In a separate bowl, whisk eggs, oil, and pumpkin puree until smooth.
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Combine wet and dry ingredients, mixing until just smooth. Do not overmix.
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Divide batter evenly between the prepared pans.
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Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
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Cool loaves in pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature eggs for better texture.
Sift baking soda to avoid clumps.
Optional add-ins: chocolate chips or chopped walnuts.
Cool completely before slicing to prevent crumbling.
To freeze, wrap cooled loaves in foil and seal in freezer bags—lasts up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50minutes
- Category: Desserts
- Method: Baking
- Cuisine: American