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A freshly baked loaf of pumpkin bread on a cutting board

Pumpkin Bread

This easy pumpkin bread recipe is a perfect way to use up leftover pumpkin puree. It's moist, flavorful, and makes a great treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
Wet Ingredients
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree

Equipment

  • large bowl
  • whisk
  • loaf pan
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
Mixing and Baking
  1. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and pumpkin puree; mix until well blended.
  2. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no dry streaks remain.
  3. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chocolate chips or chopped nuts to the batter.