Bakery Style Pumpkin Bread
A fall favourite, this Bakery Style Pumpkin Bread is super easy to make and packed with pumpkin and pumpkin spice flavours. All you need is a bowl, a whisk and 20 minutes!
Ingredients
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 cup dark brown sugar
- 1/3 cup milk of your choice (whole or plant-based)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin purée
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2/3 cup chocolate chips (115 grams) or chopped pecans (85 grams)
Instructions
- Position oven rack to bottom third of oven and preheat to 350°F (175ºC). Prepare parchment-lined 9x5-inch loaf pan.
- In a large mixing bowl, whisk together eggs, oil, brown sugar, milk and vanilla until smooth. Next, stir in pumpkin and continue to mix until well combined.
- Add flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt and continue whisking until all the flour has been fully integrated and the batter is smooth. If using, fold in chocolate chips or chopped pecans.
- Pour batter into prepared loaf pan, smoothing it out evenly with the back of a wooden spoon or spatula if needed.
- Bake for 60-65 minutes, tenting with foil after the first 30 minutes to prevent the top from burning. Because all ovens are different, start checking for doneness at the 55-minute mark. You will know your loaf is done when a tester comes out with just a few crumbs. Transfer to a wire cooling rack and let cool in pan for 10 minutes before removing. Gently lift loaf from pan using parchment edges then let cool on rack for another 20 minutes. Transfer to cutting surface, slice and serve.
Notes
To make gluten free: Use an equal amount of your favourite, good quality gluten free flour blend in place of the all-purpose flour.
Oil: Oil produces the best soft texture in this recipe. The loaf will not be as moist if using butter.
Seasoning: You can use 1 teaspoon pumpkin spice in place of the nutmeg, cloves and ginger in addition to the cinnamon and salt.
Make muffins: Bake at the same temperature for 20 minutes.
Storage: Leftover pumpkin bread will keep well on the counter in a well-sealed container for up to 3 days, in the refrigerator for up to a week or wrap well and freeze for up to 3 months.
Oil: Oil produces the best soft texture in this recipe. The loaf will not be as moist if using butter.
Seasoning: You can use 1 teaspoon pumpkin spice in place of the nutmeg, cloves and ginger in addition to the cinnamon and salt.
Make muffins: Bake at the same temperature for 20 minutes.
Storage: Leftover pumpkin bread will keep well on the counter in a well-sealed container for up to 3 days, in the refrigerator for up to a week or wrap well and freeze for up to 3 months.