There’s something magical about the warm aroma of pumpkin bread filling the kitchen on a crisp autumn day. This classic treat is soft, moist, and packed with cozy fall spices, making it a staple for seasonal baking. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a dessert with a hot cup of tea, pumpkin bread never goes out of style. Its rich history traces back to American harvest traditions, and it remains a trending favorite thanks to its versatility, easy preparation, and irresistibly comforting flavor.
Why You’ll Love This Pumpkin Bread Recipe
- Simple & Quick – No fancy tools or complicated steps.
- Perfectly Moist – Pumpkin puree keeps it tender for days.
- Full of Flavor – Warm spices like cinnamon and nutmeg make every bite cozy.
- Versatile – Great as-is or with add-ins like nuts or chocolate chips.
- Make-Ahead Friendly – Tastes even better the next day!
Ingredients Needed for Perfect Pumpkin Bread
- Pumpkin Puree – The star ingredient, adding moisture and natural sweetness.
- All-Purpose Flour – Creates a tender yet sturdy crumb.
- Sugar – Balances flavors and enhances moisture.
- Eggs – Bind the batter and contribute to the bread’s soft texture.
- Vegetable Oil or Butter – Adds richness and keeps the loaf moist.
- Baking Soda – Ensures the bread rises perfectly.
- Warm Spices – Cinnamon, nutmeg, and cloves give that classic fall flavor.
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Step-by-Step Instructions to Make Pumpkin Bread
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix dry ingredients – whisk flour, baking soda, salt, and spices in a bowl.
- Combine wet ingredients – in another bowl, whisk pumpkin puree, sugar, eggs, and oil until smooth.
- Blend wet and dry mixtures – gently fold until just combined (avoid overmixing).
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert Tip: For extra moisture, wrap the cooled loaf in plastic wrap and let it rest overnight before slicing.
Recipe Tips & Variations
- Add chocolate chips for a sweet twist.
- Mix in chopped pecans or walnuts for crunch.
- Swap all-purpose flour with whole wheat flour for a hearty version.
- Make it gluten-free using a 1:1 gluten-free flour blend.
- Add a cream cheese swirl for a bakery-style upgrade.
How to Store & Reheat
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap in plastic wrap, then foil, and freeze for up to 3 months.
- Reheat: Warm individual slices in the microwave for 10–15 seconds.
Similar Recipes You’ll Love
If you love this pumpkin bread, you might enjoy these other delicious bread recipes:
- Blueberry Lemon Cream Cheese Sourdough Bread – A tangy, sweet loaf with bursts of fresh blueberries.
- Bread Pudding – A classic dessert with rich custard and warm spices.
- 1-Minute Bread in a Jar (Microwave Method) – A quick, single-serving bread you can make in just one minute.
Frequently Asked Questions (FAQ)
1. Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, then drain excess liquid before using.
2. How do I prevent my pumpkin bread from being dense?
Avoid overmixing the batter and measure flour correctly.
3. Can I make mini loaves instead?
Absolutely! Adjust the baking time to around 25–30 minutes.
4. Why does my pumpkin bread crack on top?
This is normal and often a sign of a perfectly baked loaf.
If you’re craving a warm, comforting bake that’s easy, delicious, and perfect for fall, this pumpkin bread recipe is a must-try. Bake a loaf, share it with loved ones, and watch it disappear in no time. For more cozy seasonal recipes, be sure to check back and explore even more autumn-inspired treats!
Pumpkin Bread
Ingredients
- Pumpkin puree – adds moisture and natural sweetness
- All-purpose flour – provides structure
- Sugar – sweetens and keeps the loaf tender
- Eggs – bind the ingredients together
- Vegetable oil – ensures a moist texture
- Baking soda – helps the bread rise
- Cinnamon nutmeg, cloves – classic fall spice blend
- Salt – balances sweetness
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, sugar, eggs, and oil until smooth.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.