My Best Pumpkin Bread (Moist, Cozy, One-Bowl!)

My Best Pumpkin Bread is perfect for those cozy autumn days when you crave something sweet and satisfying. The delightful aroma of warm spices and freshly baked bread fills your kitchen, enveloping you and your loved ones in a comforting embrace. This recipe turns simple ingredients into a moist, flavorful loaf, making it an ideal snack or dessert for any occasion. Trust me, once you dive into a slice of this delicious pumpkin bread, you won’t want to stop!

What is My Best Pumpkin Bread?

My Best Pumpkin Bread is more than just a seasonal treat; it’s a celebration of fall flavors that brings back cherished memories. With roots in traditional baking, pumpkin bread is often associated with harvest time when pumpkins are abundant. This delightful recipe showcases the star ingredient—pumpkin puree—combined with warming spices that create a wonderful depth of flavor. It’s a delightful surprise that even those who are not avid bakers can whip up in their very own kitchens.

Why you’ll love this

You’ll absolutely adore this recipe not only for its fantastic taste but also for its simplicity! With just a few common ingredients, you can whip up a loaf that feels like a warm hug to your taste buds. Plus, it’s incredibly quick to prep and bake, meaning you won’t have to spend all day in the kitchen.

Affordability is another perk; most ingredients are kitchen staples, making this a perfect go-to recipe. And let’s not forget the taste—each bite is moist, tender, and layered with flavors that scream autumn. Whether it’s enjoyed for breakfast, an afternoon snack, or dessert, you and your loved ones are sure to savor every last crumb of this amazing bread.

How to make

Quick overview

Making My Best Pumpkin Bread is a straightforward task that requires only one bowl for dry ingredients and another for wet ingredients. With a preparation time of about 15 minutes and a baking time of around 60-65 minutes, you’ll have a delicious loaf fresh out of the oven in no time!

Ingredients

• . 1 and 3/4 cups (219g) all-purpose flour
• . 1 teaspoon baking soda
• . 2 teaspoons ground cinnamon
• . 1/4 teaspoon ground nutmeg
• . 1/4 teaspoon ground cloves
• . 1/4 teaspoon ground ginger
• . 3/4 teaspoon salt
• . 2 large eggs, at room temperature
• . 1/2 cup (100g) granulated sugar
• . 3/4 cup (150g) packed light or dark brown sugar
• . 1 and 1/2 cups (340g) pumpkin puree
• . 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• . 1/4 cup (60ml) orange juice
• . 2/3 cup (120g) semi-sweet chocolate chips

Instructions

1. Adjust your oven rack to the lower third position and preheat your oven to 350 degrees F (177 degrees C). Grease a 9×5-inch loaf pan with non-stick spray and set it aside.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. In another bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Then, whisk in the pumpkin, oil, and orange juice.
3. Pour the wet ingredients into the bowl of dry ingredients and mix gently with a spatula. If you’re feeling adventurous, fold in chocolate chips for a delicious treat!
4. Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, loosely covering with foil halfway through to avoid over-browning. Check the doneness with a toothpick; it should come out clean.
5. Allow the loaf to cool in the pan on a wire rack before removing and slicing. Store any leftovers at room temperature or in the refrigerator.

What to serve with My Best Pumpkin Bread

My Best Pumpkin Bread pairs beautifully with a warm cup of chai tea or a tall glass of apple cider, enhancing the cozy vibes of this delicious dish. A light salad with mixed greens and candied pecans balances the sweetness of the bread, turning it into a lovely brunch option. For those looking for a variation, you can serve this moist loaf as a delightful dessert alongside a scoop of vanilla ice cream or whipped cream for an extra indulgence.

Top tips for perfecting My Best Pumpkin Bread

1. Use fresh pumpkin puree for the best flavor, or choose canned pumpkin if you’re short on time. Just make sure it’s 100% pumpkin!
2. Room temperature eggs mix in better and help create a uniform batter, so take them out of the fridge in advance.
3. Don’t overmix the batter! Just fold the ingredients until combined to keep your bread light and airy.
4. Feel free to mix up the spices according to your taste; a dash of allspice or cardamom can add a unique twist!
5. Loosely cover the bread with foil after the first 30 minutes of baking to prevent over-browning.
6. Let your pumpkin bread cool completely before slicing for the best texture and taste.
7. Don’t skip the toothpick test! It ensures your bread is perfectly baked through without being dry.

Storing and reheating tips

To store your delicious pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it fresh longer, consider freezing it! Wrap it well and it can last for up to three months. When you’re ready to enjoy it, simply let it thaw overnight in the refrigerator or at room temperature, and reheat slices in the microwave for a few seconds or in a preheated oven until warmed through.

My Best Pumpkin Bread

A moist and flavorful pumpkin bread showcasing autumn spices, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 teaspoon salt

Wet Ingredients

• 2 large eggs, at room temperature Room temperature eggs mix in better.
• 1/2 cup granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1 1/2 cups pumpkin puree Use fresh or canned (100% pumpkin).
• 1/2 cup vegetable oil, canola oil, or melted coconut oil
• 1/4 cup orange juice

Optional Ingredients

• 2/3 cup semi-sweet chocolate chips Fold in for a delicious treat.

Method

 

Preparation

1. Adjust your oven rack to the lower third position and preheat your oven to 350 degrees F (177 degrees C). Grease a 9×5-inch loaf pan with non-stick spray and set it aside.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In another bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Then, whisk in the pumpkin, oil, and orange juice.
4. Pour the wet ingredients into the bowl of dry ingredients and mix gently with a spatula. If you’re feeling adventurous, fold in chocolate chips.
5. Pour the batter into the prepared loaf pan.

Baking

1. Bake for 60 to 65 minutes, loosely covering with foil halfway through to avoid over-browning. Check doneness with a toothpick; it should come out clean.
2. Allow the loaf to cool in the pan on a wire rack before removing and slicing.

Notes

Wrap leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, freeze for up to three months.

FAQs

Baking My Best Pumpkin Bread is truly a experience that warms your heart and home. It’s a delightful way to usher in the fall season, and trust me, you’ll always want a loaf on hand. So, gather your ingredients, preheat that oven, and treat yourself to a slice (or two) of this heavenly pumpkin bread. Give this recipe a try—you won’t regret it!