Classic Pumpkin Bread Recipe

It's simple to make this Classic Pumpkin Bread, and it tastes great with pumpkin. You can eat this bread by itself or with chocolate chips or nuts.


SERVINGS: 1 LOAF – 1 and 2/3 cup (210 grams) all-purpose flour (spooned & leveled) – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1 and 1/4 teaspoons ground cinnamon – 1/4 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/8 teaspoon ground clove – 1 cup (250 grams) pumpkin puree (not pumpkin pie filling) – 3/4 cup (150 grams) granulated sugar – 1/2 cup (100 grams) light brown sugar packed – 1/2 cup (120 ml) oil – 1/4 cup (60 ml) buttermilk – 2 large egg – 1 teaspoon pure vanilla extract


Heat the oven to 350°F (177°C). Prepare a 9x5 loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Set aside. 

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Whisk pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract in a large bowl until combined. Mix wet and dry ingredients until just combined.

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Spread the batter evenly in the loaf pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Avoid bread top browning by loosely covering with foil.

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After 20 minutes, carefully remove the bread from the pan using the parchment paper overhang and return to the wire rack to cool.

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also see

also see

Apple Upside-Down Cake Recipe