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Easy Pumpkin Bread
Caroline

Easy Pumpkin Bread

This easy pumpkin bread is soft, moist, and warmly spiced — a classic fall favorite made with real pumpkin puree and aromatic pumpkin spice. Perfect for breakfast, dessert, or cozy afternoon coffee breaks!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 4 large eggs, room temperature
  • 1 cup neutral oil (extra virgin olive oil recommended)
  • 1 tbsp apple juice or vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup packed dark brown sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine salt
  • 2 tbsp pumpkin spice
  • optional toppings: 2 tbsp sugar for sprinkling before baking

Equipment

  • two 9x5-inch loaf pans
  • mixing bowls (large and medium)
  • whisk or electric mixer
  • measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans with oil or baking spray and sprinkle each with 1 tablespoon sugar.
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, and apple juice or vanilla until smooth.
  3. In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin spice.
  4. Gradually fold dry ingredients into the wet mixture until just combined.
  5. Pour batter evenly into prepared loaf pans and sprinkle tops with remaining sugar.
  6. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely on a rack before slicing.

Notes

  • Use room temperature ingredients for better texture.
  • Customize with nuts, chocolate chips, or cream cheese swirl.
  • Adjust baking time slightly if using a different pan size.