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Best Ever Pumpkin Bread

This moist and flavorful pumpkin bread, infused with spices and fresh pumpkin, is a cozy delight perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Make sure to spoon and level your flour for accuracy!
  • 0.25 teaspoon baking powder Helps the bread rise slightly.
  • 1 teaspoon baking soda A key leavening agent for that perfect height.
  • 0.5 teaspoon kosher salt Enhances the flavor.
  • 0.5 teaspoon ground cinnamon Adds the classic fall fragrance.
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves A delightful spice blend that warms the soul.
Wet Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs, room temperature Helps create a fluffy texture; don’t skip this step!
  • 1 teaspoon vanilla extract Use high-quality vanilla for better results.
  • 1 tablespoon molasses
  • 1 can (15 ounces) pure pumpkin Fresh or canned pumpkin works well.
  • 1/3 cup orange juice This adds a fantastic brightness to the pumpkin flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9 x 5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this aside.
  3. In a large bowl, combine the sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin puree, and orange juice using a hand mixer on medium-low speed. Mix until everything is nicely blended.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined—don’t overmix!
  5. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for about 80 minutes, or until a toothpick inserted into the center comes out with crumbs, but no wet batter.
  2. Once baked, remove it from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice into warm pieces and serve with a pat of butter or enjoy it plain!

Notes

Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze it wrapped in plastic wrap or foil, and it will keep for up to 3 months.