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Pumpkin Bread

Byrecipesbyabbie
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Pumpkin bread is one of those recipes that instantly makes me think of cozy mornings, warm kitchens, and the smell of cinnamon drifting through the house. The first time I made it I was amazed by how something so simple could feel so comforting. The golden orange crumb, soft and tender, is packed with warm spices that make every bite taste like autumn. Whether I bake it for breakfast, a mid afternoon snack, or to share with friends, it always disappears faster than I expect.

Pumpkin bread slices on a white plate showing moist golden crumb in bright natural light

For me, pumpkin bread is more than just a seasonal treat. It is my go to when I want something fuss free but still special. The batter comes together in one bowl, there is no fancy equipment needed, and it fills the house with the kind of aroma that makes everyone wander into the kitchen asking when it will be ready.

Why You Will Love This Recipe

  • There are so many reasons this pumpkin bread has become a regular in my kitchen. First, it is wonderfully moist without feeling heavy. The pumpkin puree adds natural sweetness and keeps the crumb tender for days, which means you can enjoy a slice today and still have it taste fresh tomorrow.
  • Second, the flavor is incredible. It is full of cozy spices like cinnamon, nutmeg, and cloves, all of which pair perfectly with the earthy sweetness of pumpkin. The spices bloom as they bake, creating a warm and inviting fragrance that is just irresistible.
  • This recipe is also very forgiving. If you are new to baking you will love how straightforward it is. If you are more experienced you can play with add ins like chocolate chips, nuts, or dried fruit to make it your own. It is also easy to make dairy free by using plant based milk and oil instead of butter, and it works beautifully with whole wheat flour for a heartier texture.
  • I also love how versatile it is. A thick slice makes a wonderful breakfast with a cup of tea, it can be toasted and topped with a little butter for an afternoon treat, and it makes a thoughtful homemade gift during the holiday season.
Pumpkin bread slices on a white plate showing moist golden crumb in bright natural light

Pumpkin Bread

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This pumpkin bread is soft, moist, and filled with warm spices. It comes together in one bowl, needs no fancy equipment, and stays fresh for days. Perfect for breakfast, a snack, or gifting during the holidays.

Ingredients

  • 1 and 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.

Notes

  • Use homemade pumpkin puree if you prefer, but drain it well to avoid excess moisture.
  • Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
  • Wrap slices individually and freeze for up to 3 months.

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    © Abbie
    Cuisine: american

    Ingredients and Substitutions

    Pumpkin puree is the heart of this bread and you can use canned or make your own for fresh flavor. If you want to try homemade, this easy pumpkin puree recipe only needs two ingredients and a roasted sugar pumpkin, and it’s so satisfying to make from scratch.

    • Pumpkin puree is the star of this bread. I use canned pumpkin for convenience but homemade puree works just as well. If you use fresh, make sure it is well drained so the batter does not become too wet.
    • Flour provides the structure and I usually stick to all purpose flour for a light tender crumb. For a heartier version you can replace half with whole wheat flour.
    • Sugar adds sweetness and helps create a moist texture. I like using a mix of white sugar and brown sugar. The brown sugar brings in a hint of molasses that complements the pumpkin beautifully.
    • Spices are what make pumpkin bread sing. I use cinnamon, nutmeg, cloves, and a little ginger. You can also use pumpkin pie spice if you have it on hand, which blends these together perfectly.
    • Oil is my preferred fat for this bread because it keeps it soft even after a couple of days. You can use vegetable oil, sunflower oil, or melted coconut oil for a light tropical note.
    • Eggs help bind the batter and add richness. If you want to make it vegan, flax eggs work well here too.
    • A touch of vanilla extract rounds out the flavors, and a little baking powder and baking soda give the bread just the right amount of lift.
    Close-up of pumpkin bread slices with moist golden crumb on a white plate

    Directions

    Prepping the Ingredients

    I start by preheating the oven and greasing my loaf pan. While the oven warms, I measure out the flour, spices, baking powder, and baking soda into one bowl. In another bowl, I whisk together the pumpkin puree, sugar, oil, eggs, and vanilla until smooth.

    Mixing the Batter

    Once the wet and dry ingredients are ready, I gently fold the flour mixture into the pumpkin mixture. I am careful not to overmix here. A few streaks of flour are fine because they disappear as the bread bakes. Overmixing can make the loaf dense and I love a tender crumb.

    Baking the Bread

    I pour the batter into the prepared loaf pan and smooth the top with a spatula. The smell as it starts baking is incredible with warm spices and pumpkin filling the kitchen. Depending on your oven it usually takes about 55 to 65 minutes. I test for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs it is ready.

    Cooling and Serving

    Once baked, I let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack. This resting time helps it set so it slices neatly. I love cutting into it while it is still slightly warm and enjoying that first fragrant bite.

    Pumpkin bread loaf with slices cut, surrounded by small pumpkins in bright natural light

    Mistakes to Avoid

    • Do not use pumpkin pie filling instead of pumpkin puree. The filling is pre sweetened and spiced, which will throw off the flavor and texture.
    • Avoid overmixing the batter. This can make the pumpkin bread tough instead of tender.
    • Do not skip cooling time. If you slice it too soon it can fall apart and lose moisture.

    How I Like to Enjoy Pumpkin Bread

    I love a slice with a cup of spiced chai in the morning. The flavors feel like they were made for each other.

    Sometimes I toast it lightly and spread a little honey on top for an afternoon snack.

    During the holidays I wrap loaves in parchment and twine to give to friends and neighbors. It is a gift that always makes people smile.

    Variations You Will Love

    • Add a handful of chocolate chips for a sweet twist.
    • Mix in chopped walnuts or pecans for a crunchy bite.
    • Swirl in a little cream cheese mixture before baking for a pumpkin cheesecake bread.
    • Top with a streusel crumb for extra texture and sweetness.
    Pumpkin bread with chocolate chips sliced on a white serving dish in warm light

    Tips for Better Results

    • Store pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
    • It freezes beautifully. Wrap slices individually and store in a freezer safe bag. They thaw quickly at room temperature.
    • For a stronger spice flavor, make the batter a day ahead and refrigerate it before baking. The spices deepen overnight.

    More Recipes You Might Like

    If you love this pumpkin bread, here are a few more recipes from my kitchen that you might enjoy:

    FAQs

    How do you make moist pumpkin bread

    The key is using enough pumpkin puree and oil for moisture, plus not overbaking. Keeping the batter gently mixed also helps the texture stay tender.

    Should pumpkin bread be refrigerated

    You can store it at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container to keep it fresh.

    Can you freeze homemade pumpkin bread

    Yes, it freezes very well. Wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.

    What spices are best for pumpkin bread

    A blend of cinnamon, nutmeg, cloves, and ginger gives the best warm, cozy flavor. Pumpkin pie spice is a convenient alternative that combines these.

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