Description
This Pumpkin Bread is soft, moist, and filled with cozy autumn spices, making it a bakery-style treat right at home. Perfect for fall mornings, Thanksgiving brunch, or a sweet afternoon snack, this recipe is inspired by the classic flavors you know and love. With a tender crumb and warm spice blend, it’s every bit as good as your favorite coffee shop version—only fresher and easier to make. Serve it warm with butter or enjoy a slice with coffee for the ultimate seasonal comfort food.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon nutmeg
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¼ teaspoon cloves
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1 cup pumpkin purée (not pumpkin pie filling)
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1 cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
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In a large bowl, mix pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
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Fold dry ingredients into wet ingredients until just combined.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool 10 minutes in pan, then transfer to wire rack to cool fully before slicing.
Notes
Add chocolate chips or chopped nuts for variety
Substitute half the oil with applesauce for a lighter loaf.
Store wrapped tightly for up to 4 days at room temperature.