Pumpkin Bread Recipe


 

Introduction

Pumpkin Bread is a soft, moist loaf filled with warm cinnamon, nutmeg, and comforting pumpkin flavor. Its tender texture and lightly sweet crumb make it perfect for breakfast, afternoon snacks, or an easy fall dessert. This beginner-friendly recipe comes together with simple pantry ingredients and requires no special equipment. Enjoy each slice warm with butter, cream cheese, or a drizzle of maple glaze.

Prep Time

15 minutes

Cook Time

50–60 minutes

Total Time

1 hour 15 minutes

Oven Temperature

350°F (175°C)

Key Ingredients & Substitutions

  • Pumpkin puree: Gives the bread its signature flavor and moisture. Substitute: Mashed butternut squash.
  • All-purpose flour: Creates a soft, tender loaf. Substitute: Whole-wheat pastry flour.
  • Brown sugar: Adds sweetness and a subtle caramel flavor. Substitute: Granulated sugar.
  • Cinnamon: Provides warm autumn spice. Substitute: Pumpkin pie spice.
  • Vegetable oil: Keeps the loaf moist and tender. Substitute: Melted butter.
  • Eggs: Help bind the ingredients and provide structure. Substitute: Unsweetened applesauce.

Tips

  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Measure the flour carefully to keep the loaf tender.
  • Don’t overmix the batter after adding the flour.
  • Let the bread cool before slicing for the best texture.

Ingredients You'll Need

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Step-by-Step

  1. Prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mix dry ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
  3. Mix wet ingredients: In another bowl, whisk oil, brown sugar, eggs, pumpkin puree, vanilla, and milk until smooth.
  4. Combine: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool and serve: Cool the bread in the pan for 15 minutes, then transfer it to a wire rack. Slice once cooled and serve.

Garnish & Serving

  • Spread with softened butter or cream cheese.
  • Drizzle with maple glaze.
  • Sprinkle with chopped pecans or walnuts.

Storage

Store Pumpkin Bread tightly wrapped at room temperature for up to 3 days. Refrigerate it for up to 5 days for longer storage. You can also freeze individual slices in airtight wrapping for up to 3 months and thaw them at room temperature before serving.

Make Ahead

Bake the loaf up to 2 days ahead and keep it tightly covered. For a fresh-baked feel, gently warm individual slices before serving.

Variations

  • Chocolate Chip Pumpkin Bread: Fold chocolate chips into the batter.
  • Pumpkin Pecan Bread: Add chopped pecans for extra crunch.
  • Maple Pumpkin Bread: Replace part of the sugar with maple syrup and add a maple glaze.

Serving Pairings

  • Coffee: A warm cup pairs perfectly with the pumpkin spices.
  • Chai tea: Complements the cinnamon and nutmeg beautifully.
  • Cream cheese: Adds a creamy, tangy contrast to the sweet loaf.

Enjoy this moist, warmly spiced Pumpkin Bread with your favorite cozy topping!

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