Low Sugar Easy Pumpkin Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 5 min

Warm spices and real pumpkin purée make this loaf smell like fall the second it hits the oven. The batter comes together fast in one bowl, folded with cinnamon, ginger, and nutmeg for that cozy, deeply spiced flavor in every bite. A handful of chopped walnuts or pecans adds a nice crunch against the soft, moist crumb, and the loaf bakes up with a beautifully domed, golden-brown top. It slices cleanly once fully cooled, making it just as good for a quick breakfast as it is for an afternoon treat. This one's a solid pick for keeping in an added sugar–conscious rotation without giving up that classic pumpkin bread experience.

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Ingredients

10 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup canned pumpkin purée
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
½ cup vegetable oil
¼ cup whole milk
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.

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