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Classic Homemade Pumpkin Bread

Classic homemade pumpkin bread with a buttery, tender crumb and warm cinnamon-nutmeg spice. This loaf bakes until a toothpick tests clean, with a smooth pumpkin-egg mixture and just-combined batter for a soft slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour Measure and level for best texture.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 1 cup granulated sugar
  • 0.25 cup brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and heat the oven
  1. Preheat the oven to 350°F and grease a loaf pan.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, with no visible dry flour.
  2. Pour the batter into the prepared loaf pan.
  3. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Cool before slicing
  1. Let the bread cool completely in the pan before slicing for cleaner cuts.

Notes

Pro tip: don’t overmix once the dry and wet ingredients meet—stop as soon as the batter is just combined for a lighter crumb. Store the loaf wrapped at room temperature for 2-3 days or refrigerated for up to 5 days; freeze slices in an airtight bag for up to 2 months. For a simple swap, use neutral coconut oil in place of vegetable oil for a similar moist texture.