Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Sea Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Cloves; 1/4 teaspoons Nutmeg; 1 stick Unsalted Butter, Room Temperature; 1 cup Brown Sugar; 1/4 cups Sugar; 3 Large Eggs; 1 teaspoon Vanilla Extract; 1 (15 Oz.) Can Pumpkin Or 1 3/4 Cups Fresh Pumpkin

Servings: persons

2 cups Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Sea Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Cloves
1/4 teaspoons Nutmeg
1 stick Unsalted Butter, Room Temperature
1 cup Brown Sugar
1/4 cups Sugar
3 Large Eggs
1 teaspoon Vanilla Extract
1 (15 Oz.) Can Pumpkin Or 1 3/4 Cups Fresh Pumpkin

1
1. Preheat oven to 350u00b0F. In a bowl, whisk together dry ingredients (flour through nutmeg on the above list). Set aside.
2
2. In a separate, large bowl, cream butter and sugars. Add eggs one at a time, scraping down sides of bowl each time.
3
3. Add vanilla and pumpkin. Mix. Add flour mixture and blend until just combined.
4
4. Add batter to a standard sized loaf pan. (Or, if making mini loaves, equally separate the batter into 4 pans. For super mini loaves, separate into 12 pans.)
5
5. Bake for 45 minutes to 1 hour. (Or 20-35 minutes for the smaller loaves.) Cover with foil when the crust begins to brown (between the 30-45 minute mark). Let bread cool completely before eating to allow the flavors to ripen.

777

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Baking Powder, 1/2 teaspoons Sea Salt, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions