This moist, spiced pumpkin bread delivers the perfect balance of sweetness and autumn flavors. Made with real pumpkin and warm spices, this homemade treat is perfect for fall gatherings or a cozy weekend breakfast.
Easy Pumpkin Bread Recipe
There’s something magical about the aroma of pumpkin bread wafting through the home on a crisp autumn day. This classic pumpkin bread recipe has been perfected over years of baking, resulting in a loaf that’s incredibly moist with a tender crumb and that signature pumpkin spice flavor we all crave when the leaves begin to change.
Unlike many complicated baking projects, this homemade pumpkin bread strikes the perfect balance between simplicity and incredible flavor. Whether you’re an experienced baker or trying your hand at pumpkin bread for the first time, this recipe delivers consistent, delicious results.
THIS RECIPE:
- Creates a perfectly moist, never dry pumpkin bread
- Uses simple pantry ingredients with real pumpkin
- Requires just one bowl for easy cleanup
- Stays fresh for days (if it lasts that long!)
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 10-12 slices |
| Yield | 1 standard loaf (9×5 inch) |
This easy pumpkin bread recipe is the definition of autumn comfort food. The beautifully golden loaf emerges from the oven with a slightly cracked top (the hallmark of perfect quick bread) and fills your kitchen with the intoxicating scent of cinnamon, nutmeg, and cloves. It’s a simple yet satisfying baking project that delivers impressive results with minimal effort.
Ingredients for Pumpkin Bread
The key to exceptional pumpkin bread lies in the quality of your ingredients. Using pure canned pumpkin (not pumpkin pie filling) provides authentic flavor, while fresh spices ensure that signature warm aroma we all love in a good pumpkin bread recipe.
For the Pumpkin Bread:
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (245g) pure pumpkin puree
- ⅓ cup (80ml) water
- 1 teaspoon vanilla extract
Optional Streusel Topping:
- ⅓ cup (67g) brown sugar, packed
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
- ⅓ cup (40g) chopped pecans or walnuts
When making homemade pumpkin bread, always check your spices for freshness—ground spices lose potency after about six months. For the most flavorful bread, consider purchasing fresh spices at the beginning of fall baking season.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pumpkin Puree | 1 cup | Use 100% pure canned pumpkin (not pie filling); Libby’s or organic brands yield best results |
| Spices | As listed above | Check freshness; replace if older than 6 months for optimal flavor |
| Flour | 1¾ cups | Unbleached all-purpose flour produces the best texture |
| Fat | ½ cup oil | Vegetable or canola oil keeps bread moist longer than butter |
| Sugar | 1½ cups | Can reduce to 1¼ cups for less sweetness without affecting texture |
How to Make Pumpkin Bread
Creating perfect pumpkin bread involves a simple mixing process with careful attention to just a few key details. The beauty of this recipe lies in its forgiving nature—even novice bakers can achieve excellent results by following these straightforward steps.
Preheat and prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly, then line with parchment paper with overhang on the long sides for easy removal.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures even distribution of the spices and leavening agent.
Combine wet ingredients: In a large mixing bowl, beat together sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree, water, and vanilla extract until smooth.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—a few small lumps are perfectly fine and will help maintain a tender crumb.
Prepare topping (if using): In a small bowl, make the streusel by combining brown sugar, flour, and cinnamon. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in chopped nuts.
Bake: Pour batter into prepared loaf pan. If using streusel, sprinkle evenly over the top. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Cool properly: Allow the pumpkin bread to cool in the pan for 15-20 minutes before using the parchment paper to lift the loaf out. Transfer to a wire rack and cool completely before slicing.
Pro tip: The toothpick test is crucial for pumpkin bread. If it comes out with wet batter, the bread needs more time. If it’s completely clean, you may have slightly overbaked it. Look for moist crumbs—that’s the sweet spot for perfect texture.
Tips for Making Pumpkin Bread
Mastering homemade pumpkin bread is all about understanding a few key techniques that elevate this simple quick bread to something truly spectacular.
- Don’t overmix the batter – Mix just until ingredients are combined to ensure a tender crumb
- Use room temperature eggs – They incorporate more evenly into the batter
- Measure flour properly – Spoon into measuring cup and level off, don’t scoop directly from container
- Check doneness accurately – Insert toothpick in center AND in a few spots near center for thorough testing
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Mixing Method | Gentle folding for dry ingredients | Prevents tough, dense bread by not overdeveloping gluten |
| Pan Preparation | Parchment paper with overhang | Creates easy-release handles and prevents sticking |
| Doneness Testing | Toothpick with a few moist crumbs | Ensures bread is fully baked but still moist |
| Cooling Process | 15 min in pan, then on rack | Prevents soggy bottom and preserves structure |
When making pumpkin bread, resist the urge to open the oven during the first 45 minutes of baking. The sudden temperature change can cause the center to collapse. Also, if your bread is browning too quickly but isn’t yet done in the center, loosely tent the top with aluminum foil for the remaining bake time.
Make-Ahead Instructions
Pumpkin bread is ideal for make-ahead preparation, as the flavors actually deepen and improve with a little time.
You can prepare the batter up to 24 hours in advance, storing it covered in the refrigerator. When ready to bake, let the batter sit at room temperature for 30 minutes, give it a gentle stir, and proceed with baking as directed. This rest period actually enhances the flavor development.
For maximum convenience, consider these preparation timelines:
| Component | Make-Ahead Timeline | Storage Method |
|---|---|---|
| Dry ingredients | Up to 1 month | Airtight container at room temperature |
| Complete batter | Up to 24 hours | Covered in refrigerator |
| Baked bread | Up to 2 days | Room temperature, wrapped tightly |
| Baked bread | Up to 5 days | Refrigerated, wrapped tightly |
If you’re planning to serve the pumpkin bread for a special breakfast or brunch, bake it the day before and store it wrapped at room temperature. The flavor will have time to develop overnight, and you’ll have one less task to manage on the day of serving.
Storing Leftovers
Proper storage is crucial for maintaining the moisture and flavor of your homemade pumpkin bread.
Once the bread has completely cooled, wrap it tightly in plastic wrap, then place in a resealable plastic bag or airtight container. When stored at room temperature, properly wrapped pumpkin bread will stay fresh for 2-3 days.
For extended freshness, refrigerate the wrapped loaf. Cold temperatures will prolong shelf life to 5-7 days, though the texture may become slightly more dense (which many people actually prefer with pumpkin bread).
Pro tip: To refresh slightly dried pumpkin bread, place a slice in the microwave with a small cup of water for 10-15 seconds. The steam will help restore moisture without making the bread soggy.
To serve refrigerated pumpkin bread, either bring to room temperature for 30 minutes before serving, or lightly toast individual slices for a delightful warm treat.
Freezing Pumpkin Bread
Pumpkin bread freezes beautifully, making it perfect for advance holiday preparation or extending the life of your homemade treat.
For best results, allow the bread to cool completely before freezing. Wrap the entire loaf or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil. Place the wrapped bread in a freezer-safe bag, squeeze out excess air, and seal tightly. Label with the date and contents.
Properly wrapped pumpkin bread maintains quality in the freezer for up to 3 months. For longer storage (though with some quality loss), it can be kept frozen for up to 6 months.
To thaw, place the wrapped bread in the refrigerator overnight, or unwrap and thaw at room temperature for about 2-3 hours. For a quicker option, unwrap slices and microwave from frozen for 20-30 seconds.
Pro tip: Freeze individual slices separated by parchment paper for the convenience of enjoying just one piece at a time without thawing the entire loaf.
Serving Suggestions
A slice of this moist pumpkin bread is delightful on its own, but there are numerous ways to elevate it for different occasions.
For breakfast or brunch, serve slightly warmed slices with a generous spread of cream cheese, honey butter, or apple butter. For a more indulgent treat, try mascarpone cheese mixed with a little honey and orange zest.
Create a stunning dessert by toasting a thick slice and topping it with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of toasted pecans. For afternoon tea or coffee, serve plain slices alongside seasonal fruit for a balanced treat.
| Occasion | Serving Suggestion | Beverage Pairing |
|---|---|---|
| Breakfast | Warm with salted butter | Coffee with cream or chai tea |
| Afternoon Snack | Room temperature with cream cheese | Hot apple cider or Earl Grey tea |
| Dessert | Warmed with whipped cream and caramel | Spiced rum or dessert wine |
| Holiday Buffet | Small squares with honey butter | Mulled wine or sparkling cider |
The ideal serving temperature for pumpkin bread is slightly warm or room temperature, when the spices are most aromatic and the texture is at its best.
FAQ
Can I use fresh pumpkin instead of canned for pumpkin bread?
Yes, you can use fresh pumpkin puree, but it requires extra preparation. Cut a sugar pumpkin in half, remove seeds, and roast cut-side down at 375°F until tender (about 45-60 minutes). Scoop out flesh, puree until smooth, and drain in a fine mesh strainer or cheesecloth for at least 1 hour to remove excess moisture. Fresh puree tends to be wetter than canned, so this draining step is crucial for proper texture.
What can I substitute for the oil in pumpkin bread?
Unsweetened applesauce works as a 1:1 replacement for oil, creating a slightly denser but still moist bread with fewer calories. Melted butter can also be substituted in equal amounts for a richer flavor. For a 50/50 approach that maintains moisture while reducing fat, use ¼ cup oil and ¼ cup applesauce.
Why did my pumpkin bread sink in the middle?
A sunken center typically indicates one of three issues: underbaking, opening the oven door too early during baking, or overmixing the batter. Ensure you’re baking until a toothpick comes out with just a few moist crumbs, avoid opening the oven during the first 45 minutes, and mix just until ingredients are combined to prevent excess air incorporation that later collapses.
Can I make this pumpkin bread gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Brands like Bob’s Red Mill, King Arthur, or Cup4Cup work well. The texture may be slightly different, but the flavor will remain excellent. Add ¼ teaspoon extra baking powder to help with rise, as gluten-free flours often need additional leavening.
How do I know when my pumpkin bread is perfectly done?
Perfect pumpkin bread should register 200-205°F on an instant-read thermometer inserted in the center. If you don’t have a thermometer, insert a toothpick in several places near the center—it should come out with a few moist crumbs but no wet batter. The top should be rounded and firm to light touch, and the edges should be pulling away slightly from the pan. A crack along the top is actually a good sign of proper rising.
