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Best pumpkin bread with baking soda

Easy Pumpkin Bread

This easy pumpkin bread recipe is soft, moist, and full of warm fall flavors like cinnamon, nutmeg, and pumpkin spice. Made with simple ingredients, it’s perfect for breakfast, snacks, or holiday gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 10

Nutrition

Calories: 220kcalCarbohydrates: 33gFat: 9gSugar: 18g

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves optional
  • ¼ tsp ground ginger
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 ½ cups canned pumpkin purée
  • ½ cup vegetable oil
  • ¼ cup milk (or any plant-based milk)
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  • In another bowl, beat eggs, sugars, pumpkin, oil, milk, and vanilla until smooth.
  • Add the dry ingredients to the wet and stir until just combined—do not overmix.
  • Pour batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick comes out clean.
  • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For added texture, stir in ½ cup chopped walnuts or chocolate chips.
  • Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) for vegan version.
  • Keeps well for 4–5 days at room temp or freezes up to 3 months.
Keyword autumn recipes, homemade bread, quick breakfast
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