Bakery-Style Pumpkin Bread
This bakery-style pumpkin bread is soft, moist, and perfectly spiced—with a glossy top and a rich aroma that makes your kitchen smell irresistible. Made in one bowl, no mixer needed, this loaf has the perfect balance of sweetness and warmth, ideal for cozy mornings or gifting to neighbors who suddenly ‘drop by.’
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Parchment Paper
- Wire rack
Ingredients
- 1 3/4 cups all-purpose flour (220g)
- 1 cup granulated sugar (200g)
- 1/2 cup light brown sugar packed (110g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling (240g)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil – 120ml)
- 1/4 cup milk dairy or unsweetened almond milk (60ml)
- 2 tsp pure vanilla extract
- 1/2 cup chopped toasted pecans or walnuts optional
- 1/2 cup chocolate chips optional
- 2 tbsp turbinado sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang. Lightly grease the pan for easy removal.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula until no dry streaks remain. Do not overmix. Fold in nuts or chocolate chips if desired.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle turbinado sugar for a crunchy crust, if using.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment. Let cool completely on a wire rack for at least 1 hour before slicing with a serrated knife.
Notes
Store at room temperature for up to 3 days, refrigerated for 1 week, or frozen for up to 3 months. Flavor improves by day 2! For an elevated twist, try a cream cheese swirl, streusel topping, or maple glaze. Perfect with coffee, tea, or as a cozy breakfast treat.