Pumpkin Bread Recipe
Cozy spices and tender, moist crumb come together in this easy homemade Pumpkin Bread Recipe—perfect for festive Fall baking or a quick, healthy breakfast treat.
Ingredients
- 2 cups all-purpose flour (or King Arthur Measure for Measure gluten-free)
- 1 cup granulated sugar (sub with coconut sugar for a caramel note)
- 1 cup light brown sugar, packed (adds chewiness)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (freshly grated if possible)
- 1/2 cup neutral oil (vegetable or avocado oil)
- 1/2 cup plain whole-milk Greek yogurt (for extra moisture)
- 2 large eggs, room temperature
- 1 1/2 cups pumpkin puree (canned or homemade; Libby’s recommended)
- 1 tsp pure vanilla extract (Madagascar style)
- 1/2 cup chopped walnuts, pecans, or dark chocolate chips (optional mix-ins)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices until evenly blended.
- In another bowl, whisk oil, Greek yogurt, eggs, pumpkin puree, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined. Fold in nuts or chocolate chips if using.
- Transfer batter to the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes
Sift dry spices for even distribution. Use a rubber spatula to fold gently to avoid overmixing.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more