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Sliced pumpkin bread on a wooden board
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Pumpkin Bread Recipe

A tender pumpkin quick bread with brown sugar, cinnamon, ginger, and nutmeg. Makes one 9-by-5-inch loaf, cut into 12 slices.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Calories: 234.7
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour 210 g
  • 1 teaspoon baking soda 4.6 g
  • 1/2 teaspoon baking powder 2 g
  • 1/2 teaspoon fine salt 3 g
  • 2 teaspoons ground cinnamon 5 g
  • 1/2 teaspoon ground ginger 1 g
  • 1/4 teaspoon ground nutmeg 0.5 g
  • 1 cup plain canned pumpkin puree 244 g; not pie filling
  • 1 cup packed light brown sugar 220 g
  • 1/2 cup neutral vegetable oil 109 g
  • 2 large eggs 100 g without shells
  • 2 tablespoons water 30 g

Equipment

  • 1 9-by-5-inch metal loaf pan
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Parchment paper sling
  • 1 Wire rack

Method
 

  1. Heat the oven to 350°F. Grease a 9-by-5-inch metal loaf pan and line with a parchment sling.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a bowl. In a second bowl whisk pumpkin, brown sugar, oil, eggs, and water until evenly combined.
  3. Fold the dry ingredients into the pumpkin mixture with a spatula just until no dry flour remains. Scrape the batter into the pan and level the top without beating.
  4. Bake for 55–65 minutes, checking at 55 minutes. A skewer inserted into the center should come out without wet batter, with only a few moist crumbs. If the top browns too quickly, lay foil loosely over it and continue baking until the center is done.
  5. Cool in the pan for 15 minutes, then lift out carefully and cool on a rack for at least 45 additional minutes before slicing into 12 portions. Cool completely before wrapping.
  6. For best quality, store wrapped in a cool room for up to 2 days or freeze wrapped slices for up to 2 months. In warm or humid conditions, refrigerate. Discard if mold appears.

Video

Notes

Use plain canned pumpkin rather than sweetened pie filling. Contains wheat and eggs. Nutrition is an estimate per one-twelfth loaf with no toppings; ingredients and portions vary.
Video credit: Preppy Kitchen, “The BEST Pumpkin Bread Recipe.” The creator’s linked recipe uses granulated sugar and vanilla; this version uses brown sugar and adds ginger. Follow the ingredient quantities and doneness cues written here.