What’s Cookin – Pumpkin Bread

October 2025 Recipe – Pumpkin Bread…

This moist Pumpkin Bread is the perfect blend of sweet spices and tender pumpkin flavor—soft, comforting and ideal for fall (or any time you crave cozy baked goods). It’s easy to make, uses simple ingredients you probably already have on hand and fills your kitchen with the warm aroma of cinnamon and nutmeg. Enjoy it as a breakfast treat, snack or dessert.

Pumpkin Bread

Bake Time: 55-65 minutes   ||  Cool Time: 10-15 minutes    

Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves (optional)
• 1/4 tsp. ground ginger (optional)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup melted butter
• 2 large eggs
• 1½ cups (340 g) canned pumpkin puree
• 1/4 cup (60 ml) milk
• 1 tsp. vanilla extract
• 1/2 cup chopped nuts or chocolate chips (optional)
  

Directions

Step 1: Preheat your oven to 350 degrees. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Set aside.

Step 3: In a large bowl, whisk together sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. Stir in pumpkin puree, milk and vanilla extract until smooth.

Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix. If using, fold in nuts or chocolate chips.

Step 5: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips: 

• You can use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, cloves and ginger.

• For extra moisture, brush the top with a little melted butter as soon as it comes out of the oven.

• Leftover bread can be stored wrapped tightly at room temperature for 3–4 days or frozen for up to 3 months.