Description

This pumpkin bread is rich, moist, and perfectly spiced with cinnamon, nutmeg, and a touch of clove. It’s a no-fail recipe that comes together in one bowl and fills your kitchen with the warm aroma of fall. Ideal for breakfast, snacks, or dessert, it’s versatile enough to dress up with nuts, chocolate, or even a swirl of cream cheese. Whether you’re hosting guests or just need something cozy with your morning coffee, this loaf is easy, reliable, and always a hit.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 ½ cups pumpkin puree
½ cup vegetable oil
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In another bowl, beat eggs. Add pumpkin puree, sugars, oil, and vanilla. Whisk until smooth.
Add dry ingredients to the wet mixture. Stir gently until just combined.
Fold in any optional mix-ins like nuts or chocolate chips.
Pour batter into the prepared loaf pan. Smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool 10–15 minutes in the pan, then transfer to a rack to cool completely before slicing.

Notes

For a stronger spice profile, increase cinnamon to 1½ teaspoons.
If using fresh pumpkin puree, make sure it’s well-drained.
Toast slices lightly before serving for a delicious twist.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 230
Sugar: 18g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg