Homemade Pumpkin Bread
This pumpkin bread is a moist, tender loaf infused with cozy spices like cinnamon and nutmeg, baked until the top cracks slightly and the edges turn golden. It combines pantry staples and simple techniques to create a comforting, rustic treat perfect for fall mornings or cozy afternoons. The final result is a fragrant, crackly-topped bread with a soft crumb that holds onto the warm flavors beautifully.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 1 cup canned pumpkin preferably natural and slightly earthy
- 1 cup brown sugar for richness and depth of flavor
- 0.5 cup vegetable or canola oil keeps the bread moist
- 2 eggs preferably at room temperature
- 1.5 cups all-purpose flour gluten helps with structure
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon heavier on cinnamon for cozy flavor
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves optional but adds warmth
Instructions
- Preheat your oven to 175°C (350°F). Grease your loaf pan well and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. This helps distribute the spices and leaveners uniformly.
- In a separate bowl, combine the pumpkin, brown sugar, oil, eggs, and vanilla. Whisk vigorously for about 2 minutes until the mixture is smooth, slightly frothy, and fragrant with the spices.
- Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to settle the batter and remove any air bubbles.
- Bake for 55 to 60 minutes. The top should crack slightly and turn a rich golden brown. Check doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
- If the crust starts to brown too quickly, tent the loaf loosely with foil after 40 minutes to prevent burning. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Allow the bread to cool fully for clean slices. Serve warm with butter or honey for extra comfort.