Pumpkin Bread

Warm spices. Soft crumb. That unmistakable aroma of fall wafting through the kitchen. Pumpkin bread is one of those recipes that wraps you in comfort the moment it begins baking. Moist, rich with pumpkin flavor, and beautifully spiced—it’s the kind of loaf you bake once and then crave again and again. Whether slathered with butter, paired with a morning coffee, or sliced up for an afternoon snack, this pumpkin bread is a seasonal favorite that earns its place in your baking rotation.

Behind the Recipe

This recipe came to life on a crisp October afternoon. I wanted something quick to bake that still felt like a hug in loaf form. I reached for pumpkin purée, the usual suspects in my spice drawer, and a bit of brown sugar for warmth. The result was pure magic—a tender, golden loaf with just the right amount of sweetness. Every year since, I’ve made this bread at the first sign of sweater weather, and it never disappoints.

Recipe Origin or Trivia

Pumpkin bread has long roots in American culinary history, tied to the fall harvest and the abundance of pumpkins native to North America. Originally part of Native American diets, pumpkins became a staple in colonial kitchens, eventually evolving into the baked goods we love today. By the 20th century, canned pumpkin made it easier to enjoy pumpkin bread year-round, but its cozy essence remains a seasonal tradition.

Why You’ll Love Pumpkin Bread

There’s a lot to adore about this humble loaf—and once you make it, you’ll see why it’s so beloved.

Versatile: Enjoy it for breakfast, dessert, or a midday pick-me-up.

Budget-Friendly: Uses pantry staples and canned pumpkin.

Quick and Easy: One bowl, no mixer, minimal cleanup.

Customizable: Add chocolate chips, nuts, or even a cream cheese swirl.

Crowd-Pleasing: It’s universally loved and ideal for gifting.

Make-Ahead Friendly: Stays moist for days and freezes well.

Great for Leftovers: Toast it, make French toast, or crumble it over yogurt.

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Chef’s Pro Tips for Perfect Results

Even the simplest recipes have their secrets. Here are my go-to tips for perfect pumpkin bread every time:

• Don’t overmix: Stir just until the flour disappears. Overmixing can make the bread tough.
• Use canned pumpkin purée, not pumpkin pie filling: The latter is pre-sweetened and spiced.
• Check doneness with a skewer: Insert into the center—it should come out clean or with a few moist crumbs.
• Let it cool completely: This locks in moisture and helps the flavors develop.
• Store wrapped: Keeps the loaf soft and flavorful for days.

Kitchen Tools You’ll Need

This recipe is as simple as it gets. Here’s what you’ll want on hand:

Mixing Bowls: One large, one small—no fancy equipment required.

Whisk & Spatula: For blending wet and dry ingredients smoothly.

Loaf Pan: A standard 9×5-inch works perfectly.

Cooling Rack: To prevent sogginess from steam.

Measuring Cups & Spoons: Accuracy matters for perfect texture.

Ingredients in Pumpkin Bread

This loaf gets its charm from the synergy of spice and pumpkin. Every ingredient plays a role in creating that moist, spiced perfection.

1. All-Purpose Flour: 1 3/4 cups (forms the structure of the loaf)
2. Granulated Sugar: 3/4 cup (provides sweetness and helps with browning)
3. Brown Sugar: 1/2 cup (adds moisture and a deep, molasses note)
4. Baking Soda: 1 teaspoon (gives the bread a good rise)
5. Salt: 1/2 teaspoon (balances sweetness and enhances flavor)
6. Ground Cinnamon: 1 teaspoon (classic fall spice base)
7. Ground Nutmeg: 1/2 teaspoon (adds warmth and depth)
8. Ground Ginger: 1/4 teaspoon (adds a little zing)
9. Pumpkin Purée: 1 cup (the star of the show, brings moisture and color)
10. Vegetable Oil: 1/2 cup (keeps the crumb tender and moist)
11. Eggs: 2 large (bind the batter and add richness)
12. Vanilla Extract: 1 teaspoon (adds warmth and aromatic depth)
13. Milk: 2 tablespoons (helps smooth out the batter)

Ingredient Substitutions

Running low on something? Here’s how you can easily swap:

Vegetable Oil: Melted coconut oil or light olive oil.

Brown Sugar: Use all white sugar and add 1 teaspoon molasses.

Milk: Use any non-dairy milk like almond or oat.

Eggs: Replace with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Spices: Try pumpkin pie spice blend if you’re in a pinch.

Ingredient Spotlight

Pumpkin Purée: Pure pumpkin gives the bread its moist texture, vibrant color, and subtle earthy sweetness.

Brown Sugar: Adds richness and helps retain moisture better than white sugar alone.

Instructions for Making Pumpkin Bread

Grab your loaf pan and preheat the oven—it’s time to turn those cozy fall vibes into something delicious.

1. Preheat Your Equipment:
   Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy release.
2. Combine Ingredients:
   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk pumpkin, oil, eggs, vanilla, and milk until smooth.
3. Prepare Your Cooking Vessel:
   Pour the wet ingredients into the dry and stir just until combined—don’t overmix.
4. Assemble the Dish:
   Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Cook to Perfection:
   Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
6. Finishing Touches:
   Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy:
   Slice and enjoy warm, toasted, or chilled—each bite is a cozy delight.

Texture & Flavor Secrets

This bread nails the perfect balance—soft and tender inside with a slightly crisp crust. The pumpkin keeps it ultra-moist, while the mix of cinnamon, nutmeg, and ginger gives it that classic fall spice blend. It’s a flavor that lingers, comforting and familiar with every slice.

Cooking Tips & Tricks

Here’s how to make this loaf even more foolproof and flavorful:

• Add chocolate chips or chopped pecans for texture.
• Double the recipe and freeze one loaf for later.
• Lightly toast slices for a crispy edge and warm center.

What to Avoid

A few common missteps to keep in mind:

• Overmixing the batter—leads to a tough loaf.
• Using pumpkin pie filling—it throws off the flavor and sweetness.
• Removing the loaf too soon—it may collapse if not fully baked.

Nutrition Facts

Servings: 10
Calories per serving: 260
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This bread keeps wonderfully. You can bake it 1–2 days ahead and store it wrapped at room temperature. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 2 months. To reheat, toast individual slices or microwave for 10 seconds.

How to Serve Pumpkin Bread

Serve warm with a pat of butter or a smear of cream cheese. Pair with coffee, chai, or warm apple cider. For dessert, add a drizzle of maple glaze or a scoop of vanilla ice cream.

Creative Leftover Transformations

Leftovers don’t last long, but if you’ve got some:

• Make pumpkin bread French toast for a decadent breakfast.
• Cube and toast into sweet croutons for a yogurt parfait.
• Crumble into pumpkin trifle with whipped cream and nuts.

Additional Tips

A few final thoughts to keep your loaf top-notch:

• Sprinkle turbinado sugar on top before baking for a crunchy crust.
• Add a dash of clove or cardamom for a flavor twist.
• Use an oven thermometer—temperature accuracy matters.

Make It a Showstopper

For a visual upgrade, bake in mini loaf pans and tie with twine for gifting. Top with a light glaze and toasted pepitas for contrast. Or bake in a decorative pan for a festive touch.

Variations to Try

• Chocolate Chip Pumpkin Bread: Add 3/4 cup chocolate chips to the batter.
• Maple Glazed: Drizzle with a glaze of powdered sugar and maple syrup.
• Cream Cheese Swirl: Swirl in sweetened cream cheese before baking.
• Nutty Version: Stir in 1/2 cup chopped walnuts or pecans.
• Cranberry Pumpkin Bread: Add 1/2 cup dried cranberries for tart pops.

FAQ’s

Q1: Can I use fresh pumpkin instead of canned?

Yes, just roast and purée it until smooth and thick.

Q2: How do I make this vegan?

Use flax eggs and plant-based milk, and ensure sugar is vegan-certified.

Q3: Can I freeze pumpkin bread?

Absolutely. Wrap tightly and freeze for up to 2 months.

Q4: Why is my bread gummy in the center?

It may be underbaked—check your oven temp and test doneness with a skewer.

Q5: Can I make muffins with this batter?

Yes! Bake at 350°F for 20–25 minutes.

Q6: Is this recipe overly sweet?

No, it’s mildly sweet and perfectly spiced. Adjust to taste.

Q7: Can I double the recipe?

Yes, it doubles well—just use two loaf pans.

Q8: What can I use instead of oil?

Applesauce works, though the loaf will be less tender.

Q9: Does it need to be refrigerated?

Only if keeping beyond 2 days—otherwise room temp is fine.

Q10: What makes this bread so moist?

The pumpkin, oil, and brown sugar all contribute to that perfect texture.

Conclusion

Pumpkin bread is one of those comforting staples that never goes out of style. With its tender crumb, rich pumpkin flavor, and whisper of spice, it’s a loaf that feels like home. So whether you’re baking for yourself, your family, or a fall gathering, this recipe is your trusty companion for cozy moments and delicious slices.

Watch How To Make Pumpkin bread