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5 from 2 votes

Pumpkin Bread

Soft, moist, and perfectly spiced, this easy homemade pumpkin bread is packed with delicious pumpkin flavour and cosy autumn spices. Perfect for breakfast, snacking, or dessert!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Servings: 1 loaf

Ingredients

  • 375 g plain/all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 large eggs
  • 150 g light brown sugar
  • 240 g plain Greek-style yogurt
  • 120 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 220 g canned pumpkin puree

Instructions

  • Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13 cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
  • Add the yogurt, vegetable oil, vanilla extract, and pumpkin puree. Whisk until well combined.
  • Add the dry ingredients to the wet ingredients in three additions, gently folding after each addition until just combined. Avoid overmixing.
  • Pour the batter into the prepared loaf tin and spread it out evenly.
  • Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  • Leave the pumpkin bread to cool completely in the tin on a wire rack before slicing and serving.

Notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices. Homemade pumpkin puree can also be used, but make sure it is thick and not too watery.
Storage: Store the pumpkin bread tightly covered or in an airtight container at room temperature for up to 3–4 days, or in the fridge for up to 1 week.
Freezing: This pumpkin bread freezes well for up to 3 months. Once completely cooled, wrap the whole loaf or individual slices tightly in cling film/plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.