Description

This Easy Pumpkin Bread recipe is a moist, flavorful quick bread packed with warm spices like cinnamon, cloves, and nutmeg. Perfect for fall or any time you crave a comforting treat, it uses canned pumpkin puree for convenience and olive oil for a tender crumb. Baked in loaf pans, it produces 16 generous servings of delicious autumn-inspired bread that’s simple to prepare and sure to be a favorite.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda (sifted)
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves (optional)
½ teaspoon ground nutmeg (optional)
½ teaspoon fine sea salt

Wet Ingredients

3 large eggs, at room temperature
1 cup extra light olive oil (or vegetable or corn oil)
15 oz canned pumpkin puree (not pumpkin pie filling)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted baking soda, baking powder, ground cinnamon, optional ground cloves and nutmeg, and fine sea salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs with the extra light olive oil and canned pumpkin puree until the mixture is smooth and well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until incorporated; be careful not to overmix to keep the bread tender and moist.
Bake: Divide the batter evenly between the two prepared loaf pans. Place in the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
Cool: Remove the loaves from the oven and let them cool in the pans for 10–15 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Make sure eggs are at room temperature to help the batter combine smoothly.
Do not overmix the batter to avoid a tough bread texture.
You can substitute extra light olive oil with vegetable or corn oil if desired.
Test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.