Incredible Pumpkin Bread Recipe: Your New Favorite Fall Treat
There’s nothing that says “fall” quite like the warm, spiced aroma of a fresh pumpkin bread recipe baking in your oven. This incredibly easy pumpkin bread recipe yields a loaf that is unbelievably moist, perfectly spiced, and so simple that anyone can make it. According to the USDA, pumpkin is rich in Vitamin A and fiber, making this treat both delicious and nutritious.
Why This Pumpkin Bread Recipe is a Must-Make
- ✅ Unbelievably Moist – Thanks to the perfect balance of pumpkin and oil
- ✅ Warmly Spiced – Cinnamon, nutmeg, and cloves create the classic flavor
- ✅ Simple Process – A straightforward, one-bowl method
- ✅ Uses Pantry Staples – No fancy or hard-to-find ingredients
- ✅ Freezer-Friendly – Make a double batch and save one for later
Ingredients for the Perfect Pumpkin Bread Recipe
Wet Ingredients:
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Optional Add-ins:
- ½ cup chocolate chips or chopped walnuts
How to Make This Easy Pumpkin Bread Recipe: Step-by-Step
Step 1: Prepare Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. This is a crucial first step for any great pumpkin bread recipe.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the pumpkin puree, oil, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract.
Step 3: Add Dry Ingredients
Sift the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger directly into the wet ingredients. Use a spatula to gently fold the mixture until just combined. Be careful not to overmix; this is the secret to a tender crumb in your pumpkin bread recipe.
Step 4: Add Mix-ins and Bake
If you’re using chocolate chips or walnuts, fold them in now. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Expert Tips for the Best Pumpkin Bread Recipe
✅ Use Pure Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree, not sweetened pumpkin pie filling. According to Libby’s, the leading brand of pumpkin puree, the can should contain only pumpkin.
✅ Don’t Overbake: Ovens can vary. Start checking your bread at the 55-minute mark. The loaf is done when the top is firm to the touch and a toothpick comes out with a few moist crumbs attached. For more baking science, King Arthur Baking offers excellent resources.
✅ Room Temperature Eggs: Using room-temperature eggs helps them incorporate more evenly into the batter, resulting in a better rise and texture for your pumpkin bread recipe.
✅ Cool Completely: For the best flavor and texture, allow the bread to cool completely before slicing. This allows the crumb to set properly.
Variations to Customize Your Pumpkin Bread Recipe
- Cream Cheese Swirl: Swirl 4 oz of sweetened cream cheese into the batter before baking.
- Streusel Topping: Add a crunchy topping with a mix of flour, brown sugar, cinnamon, and cold butter.
- Muffin Version: Divide the batter into a muffin tin and bake for 20-25 minutes for perfect pumpkin muffins.
Frequently Asked Questions
Can I make this pumpkin bread recipe gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly denser but still delicious. Bob’s Red Mill offers excellent gluten-free flour options.
How should I store pumpkin bread?
Store your cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavor often improves the next day.
Can I freeze pumpkin bread?
Absolutely! This pumpkin bread recipe freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.
Why is my pumpkin bread dense?
A dense loaf is usually caused by overmixing the batter, which develops the gluten in the flour. Remember to mix until the ingredients are just combined.