Pumpkin Bread Recipe

We made this loaf three times last October before I got the spice ratio right, and now it's the thing we bake on repeat from September through Thanksgiving. It's not fancy, it doesn't need a stand mixer, and it comes together in one bowl with stuff you probably already have in the pantry. If you've got a can of pumpkin puree sitting around, this is what to do with it. Here's our revisited Pumpkin bread recipe.

The secret to a good pumpkin bread isn't a long list of fancy ingredients, it's balance. Too much pumpkin puree and the loaf turns dense and gummy. Too little spice and it tastes flat. This version keeps things straightforward while still delivering that rich, moist texture everyone wants from a proper fall bake.

For one loaf, gather:

• two cups of all purpose flour,

• one teaspoon of baking soda,

• half a teaspoon of baking powder,

• half a teaspoon of salt,

• two teaspoons of cinnamon,

• half a teaspoon of nutmeg,

• a quarter teaspoon of ground cloves.

You'll also need one and a half cups of pumpkin puree, two large eggs, half a cup of vegetable oil, one and a quarter cups of sugar, and a teaspoon of vanilla extract.

Step by Step instructions for a perfect Pumpkin Bread

Step one, preheat your oven to 350°F and grease a standard loaf pan, or line it with parchment paper for easy removal later.

Step two, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.

Step three, in a larger bowl, whisk the pumpkin puree, eggs, oil, sugar, and vanilla until the mixture is smooth and fully combined.

Step four, pour the dry ingredients into the wet mixture and stir gently just until no streaks of flour remain. Overmixing at this stage is the most common reason pumpkin bread turns out tough, so stop as soon as everything is incorporated.

Step five, pour the batter into your prepared loaf pan and smooth the top with a spatula.

Step six, bake for 55 to 65 minutes, checking around the 50 minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step seven, let the loaf cool in the pan for about ten minutes before transferring it to a wire rack to cool completely. Slicing too early will make the bread crumble, so patience pays off here.

Some people like to fold in a handful of chocolate chips or chopped walnuts before baking for extra texture. Others swap part of the oil for melted butter to deepen the flavor. If you want a bit of crunch on top, a light sprinkle of raw sugar before baking creates a nice crackled crust. Enjoy and share with us your Pumpkin Bread!