Pumpkin Bread is one of those cozy, soul-warming treats that signals the true arrival of fall, but if I’m being honest, I crave it all year long. This loaf offers a sweet, spiced aroma that fills your kitchen as it bakes, promising a moist crumb and rich pumpkin flavor in every slice. Whether you’re baking it for a lazy weekend breakfast or sharing it with friends over coffee, Pumpkin Bread delivers on comfort and nostalgia, all in one tender, golden-brown package.
Ingredients You’ll Need
The magic of Pumpkin Bread lies in its simplicity—each ingredient plays a crucial role, from creating a velvety texture to infusing warm, fragrant spices. Here’s what you’ll need and why you shouldn’t skip a thing.
- All-purpose flour: Forms the sturdy base for the bread, ensuring it holds together beautifully.
- Baking soda: Gives the bread a gentle lift, resulting in a tender crumb.
- Baking powder: Adds extra rise for a perfectly domed loaf.
- Salt: Enhances the sweetness and deepens the flavor of the spices.
- Ground cinnamon: Brings that classic, warming spice you expect in every bite.
- Ground nutmeg: Adds a nutty, slightly sweet complexity to the loaf.
- Ground cloves: Packs a punch with its bold, deeply aromatic notes—just a little goes a long way.
- Ground ginger: Offers a subtle, zesty warmth that complements the cinnamon and nutmeg.
- Granulated sugar: Sweetens the loaf and ensures a soft texture.
- Brown sugar: Adds moisture and a delicious, caramel-like depth of flavor.
- Vegetable oil: Keeps the bread irresistibly moist from edge to center.
- Eggs: Bind the ingredients together and provide richness.
- Canned pumpkin puree: The star of the show—choose pure pumpkin for the best flavor and texture.
- Water: Helps loosen the batter just enough for a tender crumb.
- Vanilla extract: Rounds out the spiced flavors with mellow notes of warmth.
How to Make Pumpkin Bread
Step 1: Prep Your Pan and Oven
Get things going by preheating your oven to 350°F (175°C) and prepping a 9×5-inch loaf pan. I recommend coating it well with nonstick spray or lining it with parchment paper, which makes removing the bread a breeze and prevents any heartache over stuck-on edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. The act of whisking ensures the leavening agents and spices are evenly distributed, so every bite bursts with flavor.
Step 3: Combine the Wet Ingredients
Grab a large mixing bowl for this part. Whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined. Then beat in the eggs, one at a time, for richness and stability. Lastly, mix in the canned pumpkin puree, water, and vanilla extract until everything is deliciously smooth and cohesive.
Step 4: Bring Wet and Dry Together
Add the dry mixture to your wet mixture in batches, folding gently to keep the batter light. Stir just until combined—overmixing leads to a dense loaf, and we want our Pumpkin Bread tender and moist!
Step 5: Pour, Bake, and Cool
Spread the batter evenly into your prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not sticky batter). Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling. This rest time helps the loaf firm up and makes slicing a dream.
How to Serve Pumpkin Bread
Pumpkin Bread Garnishes
A simple pat of salted butter is always a winner, but if you want to go above and beyond, try a drizzle of honey, a sprinkle of powdered sugar, or a dollop of whipped cream cheese. A handful of toasted walnuts or pepitas scattered on top before baking gives beautiful crunch and visual appeal.
Side Dishes
Serve your Pumpkin Bread with a steaming cup of spiced chai or a velvety latte for the ultimate morning treat. It’s also delightful next to a bowl of creamy yogurt and fresh fruit, turning breakfast or brunch into a special event.
Creative Ways to Present
Slice Pumpkin Bread and turn it into French toast, or cube it for a festive fall trifle layered with spiced whipped cream and roasted apples. For gatherings, bake mini loaves or muffins—tuck them into a napkin-lined basket for a rustic, inviting presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors of Pumpkin Bread actually deepen and improve on the second day, making it just as special for breakfast the next morning.
Freezing
This bread is a freezer MVP! Let it cool completely, then wrap the loaf (or individual slices) snugly in plastic wrap followed by a layer of foil. Pop it in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature when ready to enjoy.
Reheating
To freshen up stored or thawed Pumpkin Bread, warm individual slices in the microwave for about 15–20 seconds or toast gently in a toaster oven. This brings back that oven-baked softness and makes your kitchen smell incredible once again.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree your pumpkin until nice and smooth. Make sure to drain off any excess liquid so your bread doesn’t turn out soggy. Fresh pumpkin brings a subtle earthiness that’s truly special.
What can I substitute for vegetable oil?
Melted coconut oil or a mild olive oil both work well here. If you prefer, you can even use unsweetened applesauce for a lighter loaf, though it may turn out a touch less rich.
How do I keep my Pumpkin Bread from drying out?
Seal your bread tightly as soon as it cools, and store it away from direct sunlight. The pumpkin puree does a lot of heavy lifting to keep the loaf moist, but airtight storage is key for the freshest slices.
Can I add chocolate chips or nuts?
Go for it! Stir in up to ½ cup of chocolate chips, walnuts, or even dried cranberries just before baking. These little extras add texture, bursts of flavor, and make each slice a bit different.
Can Pumpkin Bread be made gluten-free?
Yes, swap the all-purpose flour with your favorite gluten-free baking blend (look for one with xanthan gum for best results). Just keep an eye on the baking time, as gluten-free versions may cook a little faster.
Final Thoughts
Pumpkin Bread is the ultimate inviting treat—simple to make, impossible to resist, and always worthy of sharing. If you’ve never baked one from scratch before, this is your sign to do it. Slice, savor, and share the cozy vibes!
Print
Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Pumpkin Bread recipe is a must-try for fall baking. Moist and flavorful, it’s perfect for breakfast or as a snack. Easy to make and freezes well, so you can enjoy it all season long.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1¾ cups canned pumpkin puree
- â…“ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix in eggs, pumpkin puree, water, and vanilla extract until smooth.
- Combine dry and wet ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–65 minutes. Let it cool before serving.
Notes
- For added texture, fold in ½ cup chopped walnuts or chocolate chips before baking.
- This recipe can also be made into muffins—bake for 20–25 minutes at the same temperature.
- Pumpkin bread freezes well; wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
