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a loaf of pumpkin bread with pumpkin seeds or pepitas on top with slices cut off on a wooden serving tray

Classic Pumpkin Bread

Print Recipe
This classic pumpkin bread will become your go-to. It comes together in just two bowls, no mixer required — just a whisk and a rubber spatula.
Course Breakfast, Snack
Cuisine American
Keyword classic pumpkin bread, moist pumpkin bread, pumpkin bread, pumpkin cake, pumpkin loaf
Total Time 1 hour 30 minutes
Servings 12
Author Eric King

Ingredients

  • 2 ¼ cups all-purpose flour measured using the spoon and sweep method (see above) (293 grams)
  • ¾ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • ½ cup granulated sugar (110 grams)
  • ¾ cup light brown sugar (150 grams)
  • 1/4 cup unsalted butter gently melted (56.5 grams)
  • 2 large eggs
  • 1 1/2 heaping cups organic pumpkin puree (one 15-ounce can) *See note*
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • Raw, unsalted pepitas

Note: I found that organic pumpkin purees like the kinds from Whole Foods and Trader Joe's produced a brighter color and better texture than a traditional brand like Libby's, which is darker and thicker.

Instructions

  • Makes about 12 slices.
  • Pre-heat the oven to 350F. Grease a 9x5-inch loaf tin with butter and line the long sides and bottom with a long strip of parchment paper. This will act as a sling to help you remove the bread from the tin.
  • In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
  • To a medium mixing bowl, add the sugar, brown sugar, butter and eggs. Whisk to combine.
  • Whisk the spices and vanilla into the oil. Add the pumpkin and the oil to the sugar and egg mixture and stir until homogenous.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients just until there are just a few streaks of flour remaining. Don’t over-mix — lumps in the batter are okay.
  • Transfer the batter to the prepared tin. Using a paring knife, slice a line down the center of batter. Sprinkle with pumpkin seeds if desired.
  • Bake on the middle rack of the oven for about 62-67 minutes or until the top is starting to brown in spots, the center springs back when pressed gently, and a cake tester or wooden skewer comes out of the middle with just a few moist crumbs.
  • Let it cool in the tin for about 5 minutes then transfer to a wire rack to cool completely. Slice and serve!