Cozy Pumpkin Bread Recipe

Fall is the best time to enjoy the warm, comforting flavors of pumpkin bread. This recipe combines cozy spices and rich pumpkin to create a soft, moist loaf that's great for any occasion. Whether you have it for breakfast, as a snack, or gift it to friends, this pumpkin bread is sure to impress everyone!

Ingredients

Dry Ingredients:

• 1 ¾ cups (210g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• Optional: ¼ teaspoon cardamom or ginger for extra flavor

Wet Ingredients:

• 1 ⅓ cups (300g) canned pumpkin puree (not pumpkin pie filling)
• ⅔ cup vegetable oil (or melted butter for more flavor)
• 1 ¼ cups (250g) granulated sugar (you can mix white and brown sugar)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

Optional Mix-ins:

• ½ to ¾ cup chocolate chips
• Chopped nuts (like walnuts or pecans)
• Candy bits for a fun touch

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This helps your pumpkin bread bake just right.

Step 2: Mix Dry Ingredients

In a big bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure you don’t pack the flour down; accurate measuring is key for a moist loaf. A kitchen scale works best if you have one!

Step 3: Mix Wet Ingredients

In another bowl, mix together the pumpkin puree, vegetable oil (or melted butter), sugar, eggs, and vanilla extract. The pumpkin is the star of this recipe, giving it great flavor and moisture.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently fold them together. Be careful not to overmix; this keeps your bread soft and airy. If you want to add chocolate chips or nuts, do it now when the batter is just mixed.

Step 5: Prepare the Pan

Grease a 9x5 or 8½x4½-inch loaf pan with baking spray. For easy removal, you can also line the bottom with parchment paper.

Step 6: Bake

Pour the batter into your prepared loaf pan and give it a gentle shake to level it out. Bake for about 60 minutes, or until a toothpick comes out clean when inserted in the center. If your oven tends to brown quickly, loosely cover the loaf with foil after 30 minutes.

Step 7: Cool and Enjoy

After baking, let your pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack. It’s best to let it cool completely so the flavors can come together nicely.

Storage

Your pumpkin bread will stay fresh for up to three days at room temperature, or about a week in the fridge. For longer storage, wrap individual slices and freeze them for up to three months. It’s the perfect snack to grab throughout the fall season!

Enjoy your cozy pumpkin bread!