If you love the cozy embrace of autumn spices and crave a soft, moist crumb with every bite, Pumpkin Bread is the ultimate baking project you need in your kitchen. Bursting with pumpkin flavor and deeply aromatic spices, this classic quick bread is a lifelong favorite that brings happiness any time of year. Whether you’re enjoying it with a cup of coffee, sharing with friends, or sneaking a slice for breakfast, Pumpkin Bread wraps you in comfort and nostalgia with its irresistible warmth and hint of sweetness.
Ingredients You’ll Need
Every ingredient in this recipe does some heavy lifting to create the best Pumpkin Bread imaginable. Each one brings its own bit of magic, working together to give you moist, tender slices loaded with classic fall flavor and gorgeous color.
- All-purpose flour: The backbone of your loaf, providing structure without making it heavy or dense.
- Baking soda: Essential for lift and a perfectly domed top.
- Baking powder: Adds just a touch more rise for a lighter texture.
- Salt: Balances the sweetness and intensifies all the wonderful flavors.
- Ground cinnamon: The star spice, delivering that unmistakable warmth you expect from Pumpkin Bread.
- Ground nutmeg: A subtle earthy note that takes the spice profile up a notch.
- Ground cloves: Adds deep, almost smoky undertones; just a little goes a long way.
- Ground ginger: Brightens the loaf with a whisper of zingy spice.
- Granulated sugar: Sweetens every bite while helping create a tender crumb.
- Light brown sugar: Adds a subtle molasses depth for extra flavor and moistness.
- Vegetable oil: Keeps the bread incredibly moist from the first slice to the last.
- Eggs: Bind everything together and help the bread rise beautifully.
- Pumpkin puree: The soul of the bread, this adds color, flavor, and unbeatable moisture.
- Milk: Loosens up the batter just enough for a tender crumb.
- Vanilla extract: Rounds out the spices and makes the loaf deeply aromatic.
How to Make Pumpkin Bread
Step 1: Preheat and Prep
First things first: Preheat your oven to 350°F (175°C). While the oven gets toasty, take a moment to generously grease a 9×5-inch loaf pan. This ensures your finished Pumpkin Bread pulls out perfectly, with golden edges and no sticking. Set the pan aside where it’s ready and waiting for the batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This careful blending allows the spices to weave through every bite and keeps the leaveners evenly distributed, preventing uneven pockets in your finished loaf.
Step 3: Cream Sugars and Oil
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is smooth and glossy. This step is the secret to a moist crumb, as creaming helps dissolve the sugars and incorporates some air for softness.
Step 4: Add Eggs
Crack the eggs in one at a time, mixing well after each addition. Taking a few extra moments here makes sure your batter is silky and everything is completely emulsified, which helps your Pumpkin Bread rise evenly and come out wonderfully tender.
Step 5: Mix in the Pumpkin and Flavors
Time to go big on flavor – stir in the pumpkin puree, milk, and vanilla extract. It’s a feast for the senses as the batter becomes luxuriously orange and starts smelling like autumn in your mixing bowl.
Step 6: Combine Wet and Dry
Gradually add the prepared dry mixture to the wet mixture, stirring just until no streaks of flour remain. Don’t overmix, as we want the interior to stay soft and avoid any dense patches. The batter should be thick and a bit lumpy – that’s a sign you’re on the right track!
Step 7: Pour and Bake
Pour your beautiful pumpkin bread batter into the prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 60 to 70 minutes. Your kitchen will smell absolutely heavenly! Test for doneness by inserting a toothpick in the center – it should come out clean or with just a few moist crumbs.
Step 8: Cool and Remove
Let the bread cool in the loaf pan for 10 minutes, then gently turn it out onto a wire rack to cool completely. This short wait helps the bread finish setting and keeps it from breaking. Slicing too soon is tempting, but patience pays off with perfect slices.
How to Serve Pumpkin Bread
Garnishes
For an added flair, dust the top with a little powdered sugar, sprinkle with toasted pepitas, or even drizzle with a maple glaze. If you’re feeling decadent, a pat of softened butter or cream cheese takes your Pumpkin Bread over the top.
Side Dishes
This bread pairs beautifully with simple sides: a mug of hot coffee, spiced chai, or warm apple cider are natural choices. A dollop of Greek yogurt or a handful of fresh berries makes it a special brunch addition. Try serving alongside a fruit salad for a delightful breakfast spread.
Creative Ways to Present
Cut thick slices and wrap them up as gifts, perfect for a thoughtful treat during the holidays. You can also cube leftover Pumpkin Bread and toss it in a bread pudding, or serve small finger-sized pieces at a brunch buffet with a variety of flavored butters and spreads.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Pumpkin Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, and the flavors often deepen and improve by the next day.
Freezing
To freeze, simply wrap individual slices or the whole loaf in plastic wrap, then in aluminum foil, and pop them in a freezer bag. Pumpkin Bread keeps beautifully in the freezer for up to 3 months. Thaw at room temperature whenever cravings hit!
Reheating
Warm slices of Pumpkin Bread in the microwave for about 10–15 seconds, or reheat in a low oven until just heated through. A quick toast adds crisp edges and awakens all those spices for a bakery-fresh experience.
FAQs
What type Dessert
Be sure to use 100 percent pure pumpkin puree without added spices or sugar. Canned works great for convenience, but you can also use homemade puree for a fresher, bolder flavor if you have extra pumpkins on hand!
Can I make this Pumpkin Bread recipe gluten-free?
Absolutely! Simply swap in a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder is gluten free, and the rest of the ingredients are naturally gluten-free. The result is still tender, moist, and delicious.
Why did my bread sink in the middle?
This usually happens if your Pumpkin Bread wasn’t baked quite long enough or if too much liquid/flour was added. Always test with a toothpick before removing from the oven, and measure your ingredients precisely for best results.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in up to ½ cup chopped walnuts, pecans, or chocolate chips right before transferring the batter to your loaf pan. Not only does this add fun texture but it makes every bite exciting.
How can I tell when Pumpkin Bread is done baking?
The best method is the toothpick test: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. Keep in mind, every oven is different, so start checking at the 60-minute mark.
Final Thoughts
Few things are as comforting and crowd-pleasing as a homemade loaf of Pumpkin Bread. Whether you’re baking it just for yourself or to share with friends and family, this simple recipe delivers big on flavor and warmth. Give it a try—you’re just an hour away from the coziest treat you’ll make all season!
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Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Pumpkin Bread recipe is a classic fall treat that is moist, flavorful, and perfect for enjoying with a cup of coffee or as a snack. With warm spices and a hint of sweetness, it’s sure to become a favorite in your baking repertoire.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Set aside.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well. Stir in pumpkin puree, milk, and vanilla.
- Combine wet and dry mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined. Pour batter into the prepared pan.
- Bake: Bake for 60-70 minutes 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.
Notes
- For added texture, fold in ½ cup chopped nuts or chocolate chips before baking.
- This bread tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
