This classic pumpkin bread is easy, moist and delicious. It is the recipe for pumpkin bread I've been using for years! Makes 2 large loaves and freezes beautifully!
When it comes to pumpkin bread, this is the recipe I've been using for many, many years. I believe it's roots are from the back of a can of Libby's pumpkin, but it's never failed me and delivers a perfect pumpkin bread every time!
This easy pumpkin bread is made with just one bowl and a spoon. No mixer required! And it's always moist and delicious!
Oil - What is the secret to moist pumpkin bread? Oil! While I often bake with butter, when it comes to pumpkin bread (or muffins), I'm all about the oil. Any neutral tasting oil will work - vegetable, canola or sunflower, for example.
Spices - The spice level of this pumpkin bread is totally up to you! Find the perfect spice level for your pumpkin bread by adjusting the amount of spice you use to suit your taste.
I would always start with the 1 tsp of cinnamon, at a minimum. After that, adjust the amount of nutmeg and cloves to your taste. I usually go with 1/2 tsp nutmeg and a pinch of cloves. If you don't have or like cloves at all, simply leave them out. No nutmeg? It's not a deal breaker. Simply omit increase the cinnamon to 1 1/2 tsp. Spice lover? Use a heaping teaspoon of each.
Add-ins - This is also a great base pumpkin bread for adding in extra goodies. Add-ins are up to you! Add raisins or raisins and nuts. Or nothing at all. Change it up with dried cranberries. Throw in some nuts with them. Or not. Or just go fruity and use raisins and cranberries. Or take your pumpkin bread to new places and go with chocolate chips (and walnuts, too, maybe!). You can use up to 2 cups of any add-in your like. Or just enjoy it plain.
You will need two 9x5-inch loaf pans for this recipe and no, 8x4 will not work unless you are willing to discard some of the batter. If you try to put all the batter in two 8x4 loaf pans, you will have a mess in your oven.
Note that baking time will vary depending on your oven and the loaf pans you use. Start testing around 50 minutes of baking, but be sure to test in the centre and to bake until your tester comes out clean.
I find that loaves baked using oil are actually best after they have cooled and sat a bit. They tend to get more moist and develop more flavour as they sit.
These freeze well if you can't eat two loaves in a few days.
Easy Pumpkin Bread
- 3 1/2 cups all purpose flour
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp table salt
- 1 tsp cinnamon (*see Notes)
- 1 tsp nutmeg (*see Notes)
- 1 tsp cloves (*see Notes)
- 1 1/2 cup white granulated sugar
- 1 1/2 cup light brown sugar (packed)
- 1 cup vegetable, canola or other neutral oil
- 2 cup canned pumpkin puree (not pie filling)
- 4 large eggs
- 1 cup raisins or dried cranberries (OPTIONAL)
- 1 cup walnuts or pecans ( OPTIONAL)
- Grease two 9x5-inch loaf pans and set aside.
- Preheat oven to 350F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the white and brown sugar and and mix well to combine. Add the oil and pumpkin and stir until well combined. Add eggs one at a time, blending/whisking thoroughly after each addition, until batter is smooth. Stir in any add-ins you are using (raisins, dried cranberries, nuts or chocolate chips - up to 2 cups total).
- Pour into your two prepared loaf pans, dividing it evenly between the two pans.
- Bake at 350F for 50-60 minutes, or until tester inserted in the middle comes out clean. Let cool in pans for 5 minutes, then remove from pans and cool completely on a cooling rack.