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Classic Homemade Pumpkin Bread

Classic homemade pumpkin bread with a moist, tender crumb and warm pumpkin pie spice. The simple batter comes together with pumpkin puree and eggs, then bakes into a deep golden loaf that slices clean after cooling.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.75 cup flour Use all-purpose flour for a tender crumb.
  • 1 cup granulated sugar Sweetens and helps the loaf brown.
  • 1 tsp baking soda Leavens the loaf.
  • 2 tsp pumpkin pie spice Provides warm fall spice.
wet ingredients
  • 1 can (15 oz) pumpkin puree Choose plain pumpkin puree.
  • 0.5 cup vegetable oil Keeps the loaf moist.
  • 2 eggs Binds the batter and adds richness.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a loaf pan with a light coating so the loaf releases cleanly.
Mix the wet ingredients
  1. Whisk together the pumpkin puree, vegetable oil, and eggs until smooth, with no streaks of egg remaining.
Combine the dry ingredients
  1. In a separate bowl, combine the flour, granulated sugar, baking soda, and pumpkin pie spice until evenly mixed.
Combine wet and dry
  1. Fold the dry ingredients into the wet ingredients until just combined; stop when no dry flour is visible and a few small lumps remain.
Bake the loaf
  1. Pour the batter into the prepared loaf pan and smooth the top so it bakes evenly.
Check for doneness
  1. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the center comes out clean and the top is deep golden brown.

Notes

Pro tip: once the dry ingredients are added, mix only until just combined to keep the loaf tender. Cool the pumpkin bread completely in the pan before slicing for the cleanest cuts. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dietary swap, you can use a neutral vegan egg replacer (baking-style) for the eggs to make it egg-free.