Chef John’s Pumpkin Bread

Chef John’s Pumpkin Bread is a moist, spiced, and slightly sweet quick bread that embodies the flavors of fall. Made with real pumpkin purée and warm spices, this classic recipe is perfect for breakfast, snacks, or dessert with a cup of coffee.

Origin Chef John’s Pumpkin Bread

Pumpkin bread has been a staple in American baking for centuries, originally inspired by Native American cooking. Over time, it evolved into the sweet, spiced loaf we know today, commonly enjoyed during autumn and holiday seasons.

What I Love About This Recipe

This pumpkin bread is incredibly moist and flavorful, with the perfect balance of sweetness and spice. The cinnamon, nutmeg, and cloves bring a warm, cozy aroma that fills the kitchen. It’s easy to make, stores well, and tastes even better the next day. Plus, you can customize it with nuts, chocolate chips, or a streusel topping for added texture.

Also Read : Cherry Torte with Cherry Prosecco Syrup

Chef John’s Pumpkin Bread

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

280

kcal

Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon ground cloves

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• ½ cup vegetable oil

• 2 large eggs

• 1 cup pumpkin purée (not pumpkin pie filling)

• ¼ cup milk

• 1 teaspoon vanilla extract

• ½ cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a separate large bowl, whisk sugar, brown sugar, and oil until well combined.
• Add eggs, one at a time, mixing well after each addition. Stir in pumpkin purée, milk, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
• Fold in chopped nuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use fresh homemade pumpkin purée for a richer flavor.