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Classic Dutch Oven Pumpkin Bread

A warm, tender loaf with a golden crust and soft, spicy interior, perfect for gatherings and cozy mornings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry 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
  • ½ tsp ground ginger
Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling
  • ½ cup granulated sugar
  • ½ cup brown sugar Packed
  • ¼ cup vegetable oil or melted coconut oil
  • 2 large eggs
Optional Nuts
  • ½ cup chopped walnuts or pecans Optional for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
  3. In another mixing bowl, whisk together the canned pumpkin, granulated sugar, brown sugar, vegetable or coconut oil, and eggs until smooth.
  4. Gradually mix the pumpkin mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the nuts if using.
Baking
  1. Lightly grease your Dutch oven or line it with parchment paper.
  2. Pour the batter into the prepared Dutch oven.
  3. Bake uncovered for about 50-60 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the bread to cool in the pot for about 15 minutes before transferring it to a wire rack.
  2. Slice the bread once it is cool and serve it fresh, ideally warm.

Notes

Feel free to adjust the spices as desired. For a moister bread, you can substitute some oil with applesauce. Store in an airtight container for up to 5 days, or freeze slices for up to 3 months. Reheat slices in the microwave for 10-15 seconds.