I know I got a little carried away in my last post. I mean, come on Emily, it’s the first day of FALL, why are you talking about winter? Honestly, I’m not sure. But I’m gearing it back towards autumn with this classic pumpkin bread recipe. I might have had to make three loaves of this in a week for recipe testing purposes, but what matters is that I got the recipe so right. And by so right I mean, extremely, whole-heartedly, wonderfully right. Knowing how much moisture pumpkin can give to a baked good, I tried to use as little oil as possible in the recipe. The whole loaf only has a third of a cup of oil, which is pretty great. It allows the pumpkin to really stand out and shine. This pumpkin bread is so moist, perfectly pillowy, and has the classic pumpkin bread structure that we are all used to seeing in the fall.

If at first you don’t succeed…

The first loaf I made turned out tiny. It was incredibly disheartening, but I persevered. I was not sure if doubling my original recipe would be too much, but I went for it. What I learned from that was just because I was doubling the batter did NOT mean I had to double the spices. When I doubled the spices, the pumpkin bread was exceptionally spicy. It was definitely too strong to pretend it was okay. The third time around, I cut back on the spices a bit, and the loaf turned out wonderfully! I know I made this three times in the past week, but I’m already thinking about making it again next week. It really is that delicious.

Print Recipe

5 from 1 vote

Classic Pumpkin Bread

Classic Pumpkin Bread is made for the fall. With the seasonal spices and the incredible crumb, this loaf is one for the books.

Prep Time10 minutes mins

Cook Time1 hour hr 20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: loaf cake, pumpkin, pumpkin bread, pumpkin spice

Servings: 12 slices

Ingredients

• 1¾ cups All-Purpose Flour
• ½ teaspoon Kosher Salt
• 1 teaspoon Ground Ginger
• 1 teaspoon Cinnamon
• ¾ teaspoon Nutmeg
• ½ teaspoon Cloves
• 1 teaspoon Baking Soda
• ½ teaspoon Baking Powder
• 1¾ cups Pumpkin Puree
• ⅓ cup Vegetable Oil
• 2 Large Eggs
• ¾ cup Brown Sugar
• ¾ cup Granulated Sugar

Instructions

• Preheat oven to 350°F. Grease and line a 9" x 5" loaf pan. Set aside.
• In a medium-sized bowl, combine the flour, salt, ginger, cinnamon, nutmeg, cloves, baking soda, and baking powder. Whisk to distribute everything evenly throughout the flour. Set aside.
• In a large clean bowl, add the pumpkin puree, oil, eggs, and sugars. Whisk to combine until homogenous. Add the dry ingredients and whisk together just until no flour remains. Be careful not to over-mix. Over-mixing will result in a tough loaf, which we want to avoid.
• Pour the batter into the prepared loaf pan, and bake it in the preheated oven for 1 hour. After an hour, place a piece of tinfoil over the top of the loaf. This is called "tenting" and prevents the top of the loaf from overcooking. Leave the loaf in the oven for 20 additional minutes so that the total baking time is 1 hour and 20 minutes. Remove after the time is up and allow to cool before removing from the pan and slicing. Enjoy!

Follow me on Instagram @BAKINGWITHLEMON and hashtag your posts #BAKINGWITHLEMON if you make one of my recipes! I adore seeing you guys get creative with baking!