There’s nothing quite like the warm, spiced aroma of cinnamon pumpkin bread filling your kitchen on a crisp autumn morning. This easy pumpkin bread recipe is not only simple to make but also delivers a soft, moist texture with just the right balance of sweetness and spice. Whether you’re baking it for breakfast, an afternoon snack, or a seasonal treat, this pumpkin bread is sure to become a household favorite.
Cinnamon Pumpkin Bread
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert, Snack
Cuisine American
Servings 1 loaf (about 10 slices)
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients
In another bowl, beat the eggs, then add pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until smooth.
Combine
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; this helps create a pumpkin bread recipe moist and tender.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pairings
Cinnamon pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or warm apple cider. If you want to elevate your treat, spread a little butter or cream cheese on a warm slice for extra richness.
FAQs
1. What type of pumpkin should I use?
Stick with pure canned pumpkin puree rather than pumpkin pie filling, which has added sugar and spices that can alter the flavor balance.
2. Can I make this into an easy pumpkin loaf with add-ins?
Absolutely! Try adding a handful of chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.
3. How do I store it?
Wrap the loaf in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually and reheat as needed.
