By Laurel Perry
Published Oct 22, 2024
I love biting into a warm slice of pumpkin bread on a chilly fall morning. Truly, I don’t think there’s anything better! I spent quite a long time perfecting my pumpkin bread recipe to yield a light and fluffy loaf that’s packed with autumnal flavor. Topped with a little crunchy turbinado sugar, it’s perfect for breakfast, dessert, or a mid-day snack!
My pumpkin bread is super moist, rich, and pumpkin-y! I loaded it up with tons of warming spices and plenty of real pumpkin. Pumpkin is super moist, so it took me quite a bit of experimenting to get a loaf that turns out every time and never has a soggy bottom, but I think I’ve cracked it! This pumpkin loaf always rises and bakes evenly with a perfectly craggy top!
What’s in This Pumpkin Bread Recipe?
- Flour: All-purpose flour gives the bread structure.
- Spices : Ground cloves, cinnamon, and nutmeg add warmth and depth to the bread. You can substitute 1 tablespoon of pumpkin pie spice instead.
- Leavening: A combination of baking powder and baking soda help the bread rise in the oven to become light and fluffy.
- Salt: Kosher salt enhances the pumpkin flavor of the bread.
- Sugar: Granulated sugar sweetens the bread.
- Pumpkin Puree : Adds rich pumpkin flavor and color to the bread. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added spices and sugar and will make the bread too sweet.
- Oil : Vegetable oil helps keep the bread moist and tender. You can substitute for canola oil, melted coconut oil, or melted butter if you prefer.
- Eggs: Bind the bread and help keep it moist.
Tips for Success
- Be sure to preheat your oven and grease your loaf tin.
- Don’t over-mix the batter.
- Feel free to fold in 1 cup of your favorite mix-ins, like chocolate chips or walnuts!
- Instead of turbinado sugar, try roasted and salted pepitas as a topping.
- If the top of the bread starts to brown too quickly, tent it loosely with foil.
- Let the bread cool slightly before removing it from the loaf tin.
How to Store and Reheat
Store leftover pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or toaster oven.
Serving Suggestions
I love this pumpkin bread for breakfast with my favorite pumpkin spice latte . It’s delicious with a dollop of pumpkin spice whipped cream and some roasted pepitas!
Ingredients1x2x3x
- ▢ 2¼ cups all-purpose flour 270 grams
- ▢ 1 teaspoon ground cloves 3 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ 1 teaspoon ground nutmeg 3 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ ¾ teaspoon baking soda 5 grams
- ▢ ½ teaspoon kosher salt
- ▢ 2 cups granulated sugar 400 grams
- ▢ 15 ounces pumpkin puree 425 grams (1 can) — NOT pumpkin pie filling!
- ▢ ½ cup vegetable oil 100 grams
- ▢ 3 large eggs 150 grams, room temperature
- ▢ Turbinado sugar optional, for topping
Video
Instructions
- Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment paper and grease lightly with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, cloves, cinnamon, nutmeg, baking powder, baking soda, and salt together. 2¼ cups all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
- In a separate large bowl, stir the sugar, pumpkin puree, vegetable oil, and eggs together. 2 cups granulated sugar, 15 ounces pumpkin puree, ½ cup vegetable oil, 3 large eggs
- Add the dry ingredients to the wet and whisk until just combined.
- Pour the batter into the prepared pan and top evenly with turbinado sugar if desired. Turbinado sugar
- Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.
Equipment
- Kitchen Scale (optional)
- 9×5-inch loaf pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pumpkin Bread Step by Step
Prep the Pan: Preheat your oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, grease lightly with nonstick spray, and set aside.
Whisk the Dry Ingredients: In a medium bowl, whisk 2¼ cups of all-purpose flour, 1 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1½ teaspoons of baking powder, ¾ teaspoon of baking soda, and ½ teaspoon of kosher salt together.
Mix the Batter: In a separate large bowl, stir 2 cups of granulated sugar, 15 ounces (1 can) of pumpkin puree, ½ cup of vegetable oil, and 3 large eggs together. Add the dry ingredients to the wet and whisk until just combined.
Fill the Pan: Pour the batter into the prepared pan and top evenly with turbinado sugar if desired.
More Quick Bread Recipes to Try!
Easy Banana Bread Recipe with Peanut Butter Glaze
Glazed Lemon Cranberry Bread
Strawberry Bread
Apple Cinnamon Bread
Pumpkin Bread Recipe
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
Ingredients
- 2¼ cups all-purpose flour 270 grams
- 1 teaspoon ground cloves 3 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon ground nutmeg 3 grams
- 1½ teaspoons baking powder 6 grams
- ¾ teaspoon baking soda 5 grams
- ½ teaspoon kosher salt
- 2 cups granulated sugar 400 grams
- 15 ounces pumpkin puree 425 grams (1 can) – NOT pumpkin pie filling!
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams, room temperature
- Turbinado sugar optional, for topping
Instructions
- Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment paper and grease lightly with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, cloves, cinnamon, nutmeg, baking powder, baking soda, and salt together. 2¼ cups all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
- In a separate large bowl, stir the sugar, pumpkin puree, vegetable oil, and eggs together. 2 cups granulated sugar, 15 ounces pumpkin puree, ½ cup vegetable oil, 3 large eggs
- Add the dry ingredients to the wet and whisk until just combined.
- Pour the batter into the prepared pan and top evenly with turbinado sugar if desired. Turbinado sugar
- Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
