Pumpkin Bread
Quick Breads
Warmly spiced pumpkin bread that captures the essence of fall. Moist, tender, and filled with cinnamon, nutmeg, and cloves.
Prep Time
15 min
Bake Time
55 min
Servings
10
Calories
250
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet Ingredients
Combine melted butter, sugar, eggs, and vanilla in a large bowl.
- 3
Add Dry Ingredients
Add flour, baking soda, and salt. Fold gently until just combined — do not overmix.
- 4
Bake
Pour batter into prepared pan. Bake 50–55 minutes until a toothpick comes out clean.
- 5
Cool
Cool in pan 10 minutes, then turn out onto a wire rack.
Baker's Notes
“The number one rule of quick breads: do not overmix. A few lumps in the batter are perfectly fine — overmixing develops gluten and makes the bread tough.”
— Baker Thomas Moreau
Nutrition Facts
250
cal
5g
Protein
4g
Fat
43g
Carbs
2g
Fiber
251mg
Sodium
Tips & Tricks
- •Do not overmix — a few lumps in the batter are perfectly fine.
- •A crack on top is normal and desirable — it means the bread rose well.
- •Quick breads often taste even better the next day as flavours meld.
Reviews (4)
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
