Pumpkin Donut Bread
A fall-flavored quick bread that tastes just like your favorite pumpkin donut—a cozy sweet treat that doubles as a breakfast idea or afternoon pick-me-up.
Ingredients
- 1¾ cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 cup granulated sugar (or coconut sugar for a deeper flavor)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional but lovely)
- 1 cup pumpkin puree (Libby’s 100% Pure Pumpkin recommended)
- ½ cup whole milk (or almond milk for dairy-free)
- 2 large eggs, room temperature (or flax eggs for vegan: 2 tbsp flaxseed + 6 tbsp water)
- ¼ cup vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp melted butter
- ¼ cup cinnamon-sugar blend
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan (or line with parchment).
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until no lumps of spice remain.
- In a separate bowl, whisk pumpkin puree, milk, eggs, oil, and vanilla until smooth and glossy.
- Pour wet mix into dry, folding gently with a spatula until just combined.
- Transfer batter to the prepared pan and bake for 45–50 minutes until a toothpick comes out with moist crumbs.
- Brush the top with melted butter, sprinkle cinnamon-sugar, and let cool before slicing.
Notes
For an extra flavor boost, let batter rest before baking, and feel free to experiment with variations like pumpkin-chocolate chip or maple glaze finish.
Nutrition
Calories: 250kcal
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