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Classic Homemade Pumpkin Bread

Classic homemade pumpkin bread with real pumpkin puree folded into a tender, warmly spiced loaf. This easy quick-bread bakes until the center is set, with a moist crumb that stays soft for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs large eggs
  • 15 oz pumpkin puree
  • 0.33 cup water

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F, then grease a 9x5-inch loaf pan.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. In a separate large bowl, whisk together the sugar, vegetable oil, and eggs until smooth.
  4. Stir in the pumpkin puree and water until the mixture is fully combined.
Bake
  1. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  2. Pour the batter into the prepared loaf pan and smooth the top with a flat edge.
  3. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Pro tip: once the dry ingredients are added, mix only until you no longer see streaks—overmixing can make the loaf dense. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze for up to 3 months. For a lighter option, swap vegetable oil for an equal amount of neutral oil or melted coconut oil for a similar crumb.