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–+ servings
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5 from 1 vote

Pumpkin Bread

Easy homemade pumpkin bread packed with tons of flavor.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: Pumpkin Bread
Servings: 2 loaves
Calories: 320kcal

Equipment

  • mixing bowls
  • measuring cups and spoons
  • whisk
  • spatula or wooden spoon
  • parchment paper
  • non-stick spray
  • 2 loaf pans

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar light or dark
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1 can pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup chocolate chips optional
  • ½ cup toasted chopped nuts optional

Instructions

  • Preheat oven to 325°F.
  • Spray 2 bread loaf pans with non-stick spray, line one length with parchment paper, then spray again.
  • In a mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and set aside.
  • Whisk together sugars, eggs, oil, pumpkin puree, and vanilla.
  • Add dry to wet, and mix until only a few bits of dry flour remain.
  • Fold in chocolate chips and nuts until combined.
  • Split batter between 2 bread loaf pans and bake for 40-60 minutes in center of oven, rotating halfway through. If top of bread starts to brown too much before it's done baking, cover with aluminum foil.
  • Bread is done when top is a dark golden brown and inserted toothpick comes out with only a few crumbs.
  • Allow bread to cool in pan on wire cooling rack before removing or slicing.
  • Bread will stay fresh at room temperature in an airtight container for 3-4 days, in the refrigerator for one week, or frozen for 3 months.

Notes

This recipe will make 2 loaves of bread or one large bundt. If using a bundt pan, spray with non-stick spray, dust with flour, and pour out excess flour to keep bread from sticking to pan. 
Use any chocolate chips of your choice; dark, white, or milk chocolate. Or no chocolate for a plain pumpkin bread. 
Using toasted nuts adds extra flavor to baked goods. 
To freeze bread, allow to fully cool, tightly wrap in cling wrap, and freeze for up to 3 months. Defrost in refrigerator overnight. 

Nutrition

Serving: 16slices | Calories: 320kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 213mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4189IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg