CLASSIC PUMPKIN BREAD

The ultimate balanced pumpkin bread: buttery, soft, and perfectly spiced, with natural sweetness and a tender crumb that melts in your mouth. Ideal for cozy autumn mornings with coffee or tea.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Wet:
  • 100 g melted butter, not hot (vegan: 100 g coconut oil or vegan butter)
  • 50 ml vegetable oil
  • 2 large eggs (vegan: 2 flax eggs*)
  • 150 g brown sugar
  • 25 g white sugar
  • 250 g roasted pumpkin purée
  • 100 ml full-fat yogurt (vegan: coconut or soy yogurt)
  • 1 tsp vanilla extract
Dry:
  • 250 g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 pinch ground cloves
Optional:
  • 60 g chopped walnuts or pecans
  • 30 g dark chocolate chips, 70% cocoa
  • Light sprinkle of brown sugar on top

Equipment

  • 22×10 cm loaf pan
  • 2 mixing bowls (one large, one medium)
  • Whisk
  • Spatula
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 170°C / 340°F (fan). Grease and line a 22×10 cm loaf pan with parchment paper.
  2. Combine all dry ingredients in a bowl (flour, baking soda, baking powder, salt, and spices).
  3. In a large bowl, whisk together melted butter, oil, and sugars until smooth.
  4. Add eggs one at a time, whisking gently after each addition.
  5. Stir in pumpkin purée, yogurt, and vanilla, mixing gently until the batter is silky.
  6. Fold in the dry ingredients with a spatula until just combined. (Add walnuts or chocolate if using.)
  7. Pour the batter into the prepared pan, sprinkle brown sugar on top, and bake 55–65 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cool, wrap tightly – it becomes even softer the next day.

Notes

  • For extra moisture, use half butter and half olive oil instead of vegetable oil.
  • Keeps 3–4 days wrapped at room temperature or up to 5 in the fridge.
  • Flavour deepens overnight – best served the next day!
  • 1 Flax egg = 1 tbsp ground flaxseed + 3 tbsp water. Stir and let sit for 5–10 minutes until gel-like before adding to wet ingredients.
  • Calories calculated for the classic recipe without optional add-ins (nuts/chocolate).

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