Pumpkin Bread

Why You’ll Love This Recipe

Pumpkin Bread is a moist, flavorful quick bread made with pure pumpkin puree and warm spices like cinnamon and nutmeg. It’s the perfect cozy treat for fall and can be enjoyed for breakfast, dessert, or as a snack with coffee or tea. Its soft texture and rich autumnal flavor make it a seasonal favorite that’s easy to prepare and even easier to love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking sodabaking powderground cinnamonground nutmegground cloveseggsvegetable oilpure pumpkin puréevanilla extractwater (optional, for moisture)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and spices.

In another bowl, beat the eggs, then mix in the vegetable oil, pumpkin purée, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter seems too thick, add a tablespoon or two of water.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add chocolate chips or chopped nuts for extra texture.
Use brown sugar for a deeper, caramel-like sweetness.
Substitute part of the flour with whole wheat flour for a hearty version.
Top with a cream cheese glaze or cinnamon streusel for added flair.

storage/reheating

Store Pumpkin Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze for up to 3 months.
To reheat, warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s puréed and not too watery.

Why did my bread come out dense?

Avoid overmixing the batter and measure ingredients carefully.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Is this bread sweet enough to serve as dessert?

Absolutely! It’s sweet, moist, and spiced—perfect as a light dessert.

Can I double the recipe?

Yes, just divide the batter between two loaf pans and bake as directed.

Do I need to peel the pumpkin if using fresh?

Yes, peel, cook, and purée the pumpkin before using.

Can I add a glaze?

Yes, a cream cheese or vanilla glaze pairs beautifully with the warm spices.

Can I make this into muffins?

Yes, bake at 350°F for 20–25 minutes for muffins.

How do I know it’s fully baked?

A toothpick inserted into the center should come out clean or with a few crumbs.

Can I use olive oil?

Yes, but it may slightly alter the flavor. A neutral oil is best.

Conclusion

Pumpkin Bread is a comforting, spiced classic that captures the essence of fall in every bite. Simple to make and versatile enough for breakfast or dessert, it’s a must-bake for pumpkin lovers and a delightful way to embrace the season.

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