Best Pumpkin Bread

Here’s a moist, flavorful, and easy-to-make pumpkin bread recipe that’s widely loved. It combines warm spices with rich pumpkin flavor, and you can easily customize it with add-ins like nuts or chocolate chips.

⭐ Best Pumpkin Bread Recipe

🕒 Prep Time: 15 mins

🕒 Bake Time: 55–65 mins
🍞 Makes: 1 loaf (8×4 or 9×5 inch pan)

🍂 Ingredients

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger (or use 2 tsp pumpkin pie spice instead of individual spices)

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar (light or dark)

• 2 large eggs

• ½ cup (120ml) vegetable oil or melted butter

• ¼ cup (60ml) milk (any kind)

• 1 ½ tsp vanilla extract

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)

🥣 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, and spices.

3. In another bowl, whisk wet ingredients: eggs, sugars, oil, milk, vanilla, and pumpkin puree until smooth.

4. Stir wet ingredients into dry ingredients just until combined (do not overmix).

5. Pour batter into prepared loaf pan and smooth the top.

6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. Check at 50 mins to avoid overbaking.

7. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

🧁 Optional Add-ins (fold in before baking):

• ¾ cup chopped walnuts or pecans

• ½–1 cup chocolate chips

• ½ cup dried cranberries

🍯 Storage Tips

• Room Temp: Wrap tightly, good for 3–4 days.

• Fridge: Keeps well for 1 week.

• Freezer: Wrap in foil and freeze up to 3 months.