Pumpkin bread is the epitome of fall comfort food. With its soft, moist texture and warm, spicy flavors of cinnamon, nutmeg, and cloves, this homemade pumpkin bread is perfect for breakfast, an afternoon snack, or as a delicious dessert. Whether you’re baking it for a family gathering, holiday festivities, or simply to enjoy with a cup of coffee, this easy pumpkin bread recipe will fill your kitchen with the irresistible aroma of autumn.
Why You’ll Love This Recipe
This Pumpkin Bread is incredibly moist, thanks to the addition of pumpkin puree and a combination of warm spices. It’s a great way to use up that extra pumpkin from fall recipes, and the bread is sweet, yet not overly so. The spices perfectly balance the richness of the pumpkin, making it the perfect treat to enjoy during the cooler months. Plus, it’s simple to make, requiring just one bowl and minimal ingredients. Whether you’re a seasoned baker or a beginner, this recipe is a breeze!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup water (optional, for extra moisture)
- 1/2 cup chopped nuts (walnuts, pecans) or chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
- Combine the wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, and pumpkin puree until smooth. Add the vegetable oil (or melted butter) and vanilla extract, and mix until combined. If you want your bread extra moist, add a bit of water to the mixture.
- Add the dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense. If desired, fold in nuts or chocolate chips at this point.
- Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the bread is browning too quickly on top, you can cover it loosely with foil and continue baking.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s fully cooled.
Servings and Timing
- Servings: 8-10 slices
- Preparation time: 15 minutes
- Baking time: 60-70 minutes
- Total time: About 1 hour 20 minutes
Variations
- Add Ins: You can add nuts (walnuts or pecans), chocolate chips, or dried fruits like raisins or cranberries for extra texture and flavor.
- Spices: Feel free to experiment with spices like ginger or allspice, or increase the cinnamon for a spicier kick.
- Glazed Pumpkin Bread: Drizzle a simple glaze made from powdered sugar and milk or cream over the cooled bread for a sweet finish.
- Vegan Pumpkin Bread: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil or butter.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free option.
Storage/Reheating
- Storage: Store your pumpkin bread in an airtight container at room temperature for up to 4-5 days. You can also wrap it in plastic wrap for extra freshness.
- Freezing: This pumpkin bread freezes well! Wrap the loaf in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, simply thaw at room temperature or heat in the oven.
- Reheating: To reheat slices, place them in the microwave for about 15-20 seconds, or toast in a toaster oven for a warm, crispy crust.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes! If you’re using fresh pumpkin puree, make sure it’s well-cooked and mashed smooth. You may need to reduce the amount of liquid in the recipe slightly, depending on the consistency of the puree.
2. Can I make pumpkin bread without eggs?
Yes, you can substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) or other egg substitutes like applesauce or mashed bananas.
3. How can I make my pumpkin bread extra moist?
You can increase the moisture by adding a bit of water, milk, or yogurt to the batter. You can also use buttermilk or sour cream for added richness.
4. Can I double this recipe to make two loaves?
Yes, you can easily double the recipe to make two loaves. Just be sure to adjust the baking time slightly and check the doneness with a toothpick or cake tester.
5. Can I use brown sugar instead of granulated sugar?
Yes! You can substitute all or part of the granulated sugar with brown sugar for a richer flavor.
6. Can I add nuts or chocolate chips to the pumpkin bread?
Yes, both walnuts, pecans, or chocolate chips can be added to the batter for extra texture and flavor. Simply fold them in gently at the end.
7. How can I prevent the bread from sticking to the pan?
Greasing and flouring the loaf pan or lining it with parchment paper will prevent the bread from sticking. Be sure to allow the bread to cool for a few minutes before removing it from the pan.
8. Can I make pumpkin muffins instead of bread?
Yes! To make pumpkin muffins, divide the batter evenly into a muffin tin and bake for 20-25 minutes at 350°F (175°C), or until a toothpick comes out clean.
9. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. You may need to reduce the amount slightly, as whole wheat flour can be denser.
10. How do I know when the pumpkin bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it’s still wet, continue baking for a few more minutes.
Conclusion
This Pumpkin Bread is the perfect fall treat! It’s soft, moist, and packed with the warm flavors of cinnamon and pumpkin. Whether you enjoy it with a cup of coffee in the morning or as an afternoon snack, it’s sure to be a hit with family and friends. This easy recipe is customizable to your taste and can be made in advance, making it an ideal treat for the holidays or any time you want to enjoy the flavors of autumn!
Print
Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
Pumpkin Bread is a soft, moist, and flavorful fall treat, packed with cinnamon, nutmeg, and pumpkin puree. It’s the perfect breakfast, snack, or dessert, especially during the cooler months.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup water (optional, for extra moisture)
- 1/2 cup chopped nuts (walnuts, pecans) or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, and pumpkin puree until smooth. Add the vegetable oil (or melted butter) and vanilla extract, and mix until combined. If desired, add a bit of water for extra moisture.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the bread is browning too quickly on top, cover it loosely with foil and continue baking.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s fully cooled.
Notes
- If using fresh pumpkin puree, make sure it’s well-cooked and mashed smooth. You may need to adjust the liquid in the recipe depending on the consistency of the puree.
- If you want a spicier flavor, increase the amount of cinnamon or add ginger, allspice, or cloves.
- This bread freezes well! Wrap it in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
