Description

This Perfect Pumpkin Bread is spiced just right, ultra-moist thanks to pumpkin puree and buttermilk, and bakes up with a tender, flavorful crumb. It’s a foolproof quick bread recipe that’s ideal for cozy mornings, fall gatherings, or a make-ahead treat.

Ingredients

Scale

1¾ cups (220g) all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¾ teaspoon salt

2 large eggs, at room temperature

1 cup (200g) granulated sugar

½ cup (100g) light or dark brown sugar, packed

1½ cups (340g) pure pumpkin puree (not pumpkin pie filling)

½ cup (120ml) vegetable oil

¼ cup (60ml) buttermilk or sour milk

1 teaspoon vanilla extract

Optional add-ins:

⅔ cup (80g) chopped walnuts or pecans

½ cup (80g) chocolate chips

½ cup (80g) dried cranberries

Ingredient Substitution Notes:

No buttermilk? Add ¼ teaspoon lemon juice or white vinegar to regular milk and let sit for 5 minutes

Vegetable oil can be replaced with melted coconut oil or melted butter for a different flavor profile

For a less sweet version, reduce both sugars by 2 tablespoons each with minimal impact on texture

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

3. In a large bowl, beat eggs lightly. Add both sugars and whisk until slightly frothy.

4. Add pumpkin puree, oil, buttermilk, and vanilla. Stir until smooth.

5. Add dry ingredients to wet and fold gently using a spatula until just combined.

6. Fold in optional add-ins like nuts, chocolate chips, or cranberries with 3–4 strokes.

7. Pour batter into prepared pan and smooth the top. Sprinkle with oats or raw sugar if desired.

8. Bake for 60–65 minutes, or until a toothpick comes out with moist crumbs.

9. Cool in the pan for 20 minutes, then lift out with parchment and cool fully on a wire rack before slicing.

Notes

Use parchment sling for easy lifting and clean edges.

Don’t overmix—12–15 strokes is the sweet spot.

Cool fully before slicing to improve texture and prevent crumbling.

This recipe is easily doubled and freezes beautifully.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Breads
Method: Baking
Cuisine: American

Keywords: pumpkin bread, quick bread, fall baking, moist pumpkin loaf, easy pumpkin bread