Easy Pumpkin Bread Recipe

The Best Pumpkin Bread Recipe packs the classic flavors of fall in a loaf that stays moist for days! Filled with warm autumn spices and the perfect level of sweetness, it’s impossible to stop at just one slice.

Course Breakfast, Dessert

Cuisine American

Keyword Pumpkin Bread Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 349kcal

Author Catalina Castravet

Ingredients

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree not pumpkin pie filling
1/2 cup white granulated sugar
1/2 cup brown sugar
1/2 cup canola oil or vegetable oil
1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Glaze:
1 ½ cups powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350°F.
Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has paper handles. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
In a separate large bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
Add the dry ingredients to the pumpkin mixture and mix just until combined.
Pour the batter into the prepared loaf pan, using a spatula level at the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread starts getting brown too quickly, cover loosely with foil when baking.
When done, transfer to a wire rack to cool for 15 minutes. Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
Mix glaze ingredients in a bowl until smooth, drizzle on top of the fully cooled bread.
Once the glaze has settles, slice and serve the bread.

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