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pumpkin bread recipe

Best Pumpkin Bread Recipe (Ready in 75 Minutes)

A moist, warmly spiced pumpkin bread made in one bowl with no mixer, ready in about 75 minutes and perfect for cool-weather mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Snack, Quick Bread
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Wet Ingredients
  • 1 can 15 oz pumpkin puree—plain puree, not pie filling
  • ¾ cup vegetable oil
  • 3 large eggs—room temperature
  • ⅓ cup water
  • Dry Ingredients
  • 1¾ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Optional
  • ½ cup chopped walnuts or pecans — omit for a nut-free loaf

Method
 

  1. Mixing the Batter
  2. Whisk pumpkin puree, oil, eggs, and water together until smooth.
  3. Whisk flour, sugar, baking soda, baking powder, salt, and spices together in a separate bowl.
  4. Fold dry ingredients into wet ingredients in two additions until just combined.
  5. Fold in walnuts or pecans if using.
  6. Baking 5. Pour batter into prepared loaf pan and smooth the top. 6. Bake at 350°F (175°C) for 55 to 65 minutes, tenting with foil around 40 minutes if browning too fast. 7. Bread is done when a toothpick comes out with a few moist crumbs and the top springs back lightly.
  7. Cooling 8. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.+
    8. A few small lumps in the batter are fine—a completely smooth batter usually means it's been overmixed.

Notes

Contains wheat, egg, and tree nuts (if using nuts); gluten-free and nut-free swaps included in the post. Freezes well for up to 3 months.