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A soft, moist, and tender pumpkin bread with warm spices, yielding two 8 1/2-by-4 1/2-inch loaves. Features cinnamon, optional cloves and nutmeg, with a clear pumpkin flavor and a versatile spice profile.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda (sifted if lumpy)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1 cup neutral oil (extra-light olive oil, vegetable oil, corn oil, or canola oil)
  • 15 ounces plain pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • Optional mix-ins: up to 1 cup total of chocolate chips, nuts, dried cranberries, or chopped dates

Instructions

  1. Preheat oven to 350°F. Butter two 8 1/2-by-4 1/2-inch loaf pans and lightly dust with flour, tapping out excess.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves (if using), nutmeg (if using), and salt until evenly combined.
  3. In a separate medium bowl, whisk the eggs, oil, pumpkin puree, and vanilla extract until smooth and evenly blended.
  4. Pour the wet ingredients into the dry ingredients. Whisk just until combined with no dry flour visible; a few small lumps are acceptable. Avoid overmixing.
  5. If desired, fold in optional mix-ins (up to 1 cup total) gently until evenly distributed.
  6. Divide the batter evenly between the prepared pans, smoothing the tops lightly if needed.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Begin checking doneness at 45 minutes.
  8. Let the loaves cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use plain pumpkin puree only; pumpkin pie mix is not a substitute due to added ingredients., Keep eggs at room temperature to help the bread rise and blend smoothly., Neutral oil is preferred to keep the crumb soft and moist; butter changes the texture., Do not overmix batters after wet and dry ingredients are combined to avoid tough bread., Darker pans bake faster; adjust bake time accordingly and use toothpick test for doneness., Bread stores 3–5 days in an airtight container at room temperature or refrigerated; oil helps maintain softness when chilled., Freeze whole loaves or slices wrapped well in plastic wrap and foil for up to 3 months., Thaw whole loaves overnight in the refrigerator or a few hours at room temperature., For serving, options include spreading with butter, honey butter, nut butter, cream cheese, or glazing with maple-style glaze.

Nutrition

Find it online: https://cookingcrumbs.com/easy-pumpkin-bread-recipe-makes-2-moist-loaves/