Pumpkin Bread
A tender pumpkin bread loaf with cinnamon, ginger and nutmeg. Made with canned pumpkin puree and oil, with no mixer needed.
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15m
12
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Ingredients
- 1 3/4 cups plus 2 tablespoons (225 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups (300 g) canned plain pumpkin puree, not pumpkin pie filling
- 3/4 cup (150 g) granulated sugar
- 1/4 cup packed (50 g) light brown sugar
- 1/3 cup plus 1 teaspoon (85 ml / about 78 g) neutral oil, plus 1 teaspoon for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the oven and pan
Heat the oven to 350°F (175°C) with a rack in the middle. Lightly grease a light-colored metal 9-by-5-inch loaf pan with the extra teaspoon of oil. Line the bottom and two long sides with a strip of parchment, leaving handles above the rim. Measure the ingredients; use plain pumpkin puree rather than sweetened pie filling.
- 2
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl until the leaveners and spices are evenly distributed. Weigh the flour if possible; packing a measuring cup can make the loaf dry.
- 3
Combine the batter
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, measured oil, eggs and vanilla until smooth. Add the dry ingredients and fold gently with a flexible spatula just until no dry flour remains, scraping the bottom of the bowl. Do not beat the batter. Scrape into the prepared pan and smooth the top. The batter should fill no more than about two-thirds of the pan.
- 4
Bake the loaf
Bake for about 65 minutes, checking from 55 minutes, until the top is set and a wooden skewer inserted into the center comes out clean or with a few moist crumbs, without wet batter. If the top darkens before the center is done, tent loosely with foil. Ovens and pans vary; allow an additional 5 to 10 minutes if the center is still wet, checking again rather than removing an underbaked loaf.
- 5
Cool before slicing
Cool in the pan on a wire rack for 10 minutes. Lift out with the parchment handles, remove the parchment and cool directly on the rack for at least 50 more minutes before cutting into 12 equal slices. A warm loaf can crumble or seem gummy when sliced too soon. The planned 2-hour-20-minute total includes 15 minutes preparation, 65 minutes baking and 60 minutes cooling; allow longer if the loaf is still warm or needs extra baking.
Chef's Tips
Use a 9-by-5-inch metal loaf pan; a smaller or glass pan changes baking time and browning. The recipe contains wheat and eggs and is vegetarian; it is not vegan or gluten-free. No dairy ingredient is added, but check packaged ingredients for allergens and cross-contact if needed. Nutrition is estimated per one-twelfth of the loaf using 225 g flour, 300 g pumpkin, 200 g combined sugars, about 78 g oil plus pan oil and 2 large eggs; brands and slice size change the values. No toppings or accompaniments are included. Once completely cool, wrap and refrigerate for up to 4 days, or freeze individual slices for up to 2 months for best quality. Discard the whole loaf if mold appears. This recipe has not been kitchen-tested; follow the center-doneness and cooling cues.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pumpkin bread
How long does it take to make Pumpkin Bread?
The listed total time is 2 hours 20 minutes. Prep time is 15 minutes and cooking time is 1 hour 5 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pumpkin Bread recipe make?
This recipe yields 12 servings.
What is the difficulty level of this Pumpkin Bread recipe?
The listed difficulty level is easy.