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Easy Best Ever Pumpkin Bread Recipes

Easy Best Ever Pumpkin Bread Recipes

Ultra-moist, warmly spiced pumpkin bread with a tender crumb and crackly top. No mixer, all cozy vibes.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs room temperature
  • 1 cup unsweetened pumpkin purée
  • 1/2 cup neutral oil canola or vegetable
  • 1/4 cup plain yogurt or sour cream
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 3/4 cup chocolate chips or chopped pecans optional

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9x5-inch loaf pan; line with parchment.
  • Whisk flour, leaveners, salt, and spices in a large bowl.
  • Beat sugars and eggs until slightly thick and glossy.
  • Whisk in pumpkin, oil, yogurt, milk, and vanilla.
  • Fold dry mixture into wet just until no dry streaks remain.
  • Stir in chocolate chips or nuts, if using.
  • Pour batter into pan and smooth the top.
  • Bake until a tester emerges clean, 55–65 minutes.
  • Cool in pan 10 minutes on a rack.
  • Lift out and cool completely before slicing.

Notes

Swap ideas: Use 1/4 cup applesauce instead of yogurt for dairy-free; replace spices with 2 3/4 tsp pumpkin pie spice; or trade half the flour for whole wheat pastry flour. For muffins, divide into a lined 12-cup tin and bake 18–22 minutes. Stir in dried cranberries for a tart bite. Leftovers freeze great—wrap slices individually.