Pumpkin Bread

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This homemade pumpkin bread is soft, moist, and full of warm fall flavor. Made with pumpkin puree, pumpkin pie spice, melted butter, and a little oil, it has the perfect tender crumb and just the right amount of sweetness. It’s simple to make, comes together in one afternoon, and makes your kitchen smell like fall.

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Total Time: 1 hour 25 minutes

Yield: 1 (9.25×5.25-inch loaf pan) or

 1 (8×4-inch loaf pan) plus a mini loaf

Ingredients

• 1¾ cups (220 g) all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 2 teaspoons pumpkin pie spice

• ½ teaspoon salt

• 1½ cups (365 g) pumpkin puree

• 1¼ cups (250 g) granulated sugar

• 2 large eggs

• ¼ cup (57 g) unsalted butter, melted and cooled

• ¼ cup (60 ml) vegetable oil

• ¼ cup (60 ml) whole milk

• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a loaf pan and line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

3. In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, melted butter, vegetable oil, milk, and vanilla extract until smooth and well combined.

4. Add the dry ingredients to the wet ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix.

5. Pour the batter into your prepared loaf pan and spread evenly. If desired, sprinkle a little coarse sugar over the top for a sweet, crunchy crust.

6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (Or internal temp of 200) If the top begins browning too quickly, loosely cover it with aluminum foil.

7. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

8. Slice and enjoy!

Notes

Pumpkin: Make sure to use pure canned pumpkin puree, not pumpkin pie filling.

Don’t overmix: Gently folding the dry ingredients into the wet ingredients will help keep your pumpkin bread soft and tender.

Storage: Store tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing: Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.

For a bakery-style finish: Sprinkle coarse sugar over the batter just before baking for a lightly crisp, sweet top.