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This classic pumpkin bread is everything you want when the urge for fall baking strikes ~ it’s easy, one-bowl, moist, simple, and delicious. It’s got a cozy, comforting texture and that soft, golden pumpkin-y glow that I just love this time of year. The recipe can be easily doubled if you want an extra loaf to bring into work or pack into lunchboxes.

This pumpkin bread goes light on the spice…The original recipe used nutmeg as the only spice. I liked the idea because other spices like cinnamon and cloves can easily overpower, or you can end up with a very generic “pumpkin spice” sort of flavor. But, I couldn’t quite leave well enough alone, so I paired the nutmeg with a bit of ginger and a bit of cardamom. It’s a really nice, subtle blend that sets this loaf apart from the typical pumpkin bread.

  • Cuisine: AmericanPrep

  • Time: 15 minutes

  • Cook Time: 1 hour

  • Yield: 8 slices


  • 9x5 loaf pan


  • 1/2 cup vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup canned pumpkin, about 1/2 can

  • 1/3 cup buttermilk

  • 1/2 tsp vanilla extract

  • 1 3/4 cup all-purpose flour

  • 1/4 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp cardamom


Preheat oven to 350F and butter a 9-inch loaf pan. Line the pan with parchment paper if you'd like for easier removal.

Whisk together the oil, sugar, eggs, pumpkin, buttermilk and vanilla extract until smooth.

Add the flour, baking powder, baking soda, salt, nutmeg, ginger, and cardamom to the same bowl and mix together until everything is evenly incorporated. Pour the batter into your prepared loaf pan and bake for about 60-70 minutes, until risen and there is no more wet batter in the middle.