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–+ servings
pumpkin bread
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5 from 1 vote

Pumpkin Bread

Pumpkin bread is a easy recipe that doesn't require a mixer. It's soft, flavorful from pumpkin puree, spices, and the additional of buttermilk to keep it extra moist!
Author Alissa
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Slices

Equipment

Ingredients

  • 1 ¾ cups all-purpose flour (210g)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground clove
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 eggs
  • ¾ cup granulated sugar (150g)
  • 1 cup brown sugar (200g)
  • 1 ½ cups pumpkin puree (i use Libby's)
  • ⅓ vegetable oil (80ml)
  • ¼ cup buttermilk (substitute milk) (60ml)

Instructions
 

  • Preheat the oven to 350°F (177°C) and set an oven rack to the lowest position. Grease a 9 x 5-inch loaf pan with butter or baking spray and set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground clove, ground nutmeg, and salt. Set aside.
  • In a large mixing bowl, whisk the eggs. Add granulated sugar and brown sugar and whisk together. Add pumpkin puree, vegetable oil, and buttermilk and whisk until everything is combined. It will look separated at first but keep mixing until combined. Some lumps are okay.
  • Add the pumpkin mixture into the flour mixture and use a spatula to combine. Make sure to stir in all the flour but be careful not to over mix.
  • Add the mixture into the prepared loaf pan and bake for 60-70 minutes depending on your oven. Check at 60 minutes by inserting a toothpick. If it comes out clean it's done, if not, bake for 5 more minutes or until the toothpick comes out clean.
  • Let the loaf cool for 20 minutes before turning it out onto a wire rack. Then, let it cool completely.

Notes

  • Homemade pumpkin bread is best eaten on the day it's made. The top of the loaf will have a slight crisp texture. You can reheat a slice in a toaster oven. 
  • Shelf Life: The pumpkin bread can be wrapped in aluminum foil for up to 3 days at room temperature. 
  • Freezing: You can wrap pumpkin bread in aluminum foil, place in a freezer bag, for up to 3 months. Thaw in the refrigerator before serving. 
  • Alternatives: Add 2/3 cups chocolate chips to the batter and sprinkles some on top after pouring into the loaf pan.