Easy Homemade Pumpkin Bread Recipe

4 from 2 votes

Easy Homemade Pumpkin Bread Recipe

Fall baking means it's pumpkin season and this is the BEST pumpkin bread! This super moist pumpkin bread is spiced with cinnamon, ginger, nutmeg and molasses.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Keyword: pumpkin, quick bread, vegan

Servings: loaves

Calories: 2712kcal

Author: Lora

Equipment

loaf pan

Ingredients

3 cups all-purpose flour
1/2 cup whole wheat flour or you could use all white all-purpose flour
2 cups light brown sugar I like to make my own with white sugar and 2 tablespoons of molasses mixed together
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons ginger
1 15- ounce can pumpkin puree or just under two cups
1 cup vegetable oil
1/3 cup orange juice
1 cup almond milk or use coconut or whatever milk you prefer
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Line two loaf pans (mine are 9 x 5) with parchment paper and set aside. Spray the pans with baking spray (or grease and flour the pans).
Pour the rice milk (or almond milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice, and rice (or almond) milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
Spoon the batter into your parchment lined loaf pans and smooth down a little with a spatula.
Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 30-40 minutes, or until a skewer inserted in the center comes out clean. It will be hard to wait for the bread to cool before serving.
Surprise a friend or a neighbor and wrap the 2nd loaf to give as a gift. You will be thanked profusely.

Notes

Recipe Notes

All-Purpose Flour: You can use bread flour if you prefer for a denser crumb.
Whole Wheat Flour: This can be replaced with all-purpose flour if you prefer or if it's what you have on hand.
Light Brown Sugar: This can be replaced with dark brown sugar for a deeper flavor. The same quantity should be used.
Baking Soda & Baking Powder: They cannot be replaced with one another. They each have a specific role in the recipe.
Cinnamon & Ginger: You can adjust the amount based on your preference; just ensure to maintain the overall quantity of spices.
Pumpkin Puree: You can make your own at home by roasting a pumpkin and blending the flesh. Canned pumpkin is also a good option.
Vegetable Oil: You can replace this with melted butter if you prefer a richer flavor.
Orange Juice: Freshly squeezed juice is always preferable, but store-bought works just as well.
Almond Milk: Can be replaced with any milk of your choice.
Apple Cider Vinegar: This can be replaced with white vinegar if necessary but the flavor might slightly change.

Nutrition