pumpkin bread

Introduction

Looking for the perfect fall treat? This Pumpkin Bread recipe is just what you need! It’s moist, full of warm spices, and brings out the rich flavor of pumpkin with every bite. Whether you’re a seasoned baker or new to the kitchen, this easy recipe will make your home smell like autumn and quickly become a seasonal favorite. Serve it for breakfast, as a snack, or as a cozy dessert!

Why You’ll Love This Pumpkin Bread Recipe

Pumpkin bread is a classic fall treat that’s easy to make and irresistibly delicious. With hints of cinnamon, nutmeg, and cloves, it’s packed with cozy spices that perfectly complement the natural sweetness of pumpkin. Plus, this recipe is easily customizable — add nuts, chocolate chips, or even a cream cheese swirl for extra indulgence.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• ¼ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Optional Add-ins

• ½ cup chopped nuts (walnuts or pecans)
• ½ cup chocolate chips
• 1 teaspoon pumpkin seeds (for garnish)

Instructions

this recipe

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.
2. In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until the dry ingredients are well mixed.
3. In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, gently stirring with a spatula until just combined. Do not overmix, as this can make the bread dense.
5. Fold in your add-ins (nuts or chocolate chips), if desired.
6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle pumpkin seeds on top for extra texture.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary, so check around the 50-minute mark.
8. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

Pumpkin bread is delicious on its own, but you can make it even more delightful with a few simple serving ideas:

• Serve warm with a pat of butter or a spread of cream cheese.
• Drizzle with maple syrup or honey for added sweetness.
• Pair with a hot beverage like coffee, tea, or a spiced pumpkin latte for the ultimate autumn experience.

Tips for Making the Best Pumpkin Bread

1. Don’t overmix the batter: This helps keep the bread light and fluffy.
2. Use canned pumpkin puree for consistent results. Avoid pumpkin pie filling, as it has added sugar and spices.
3. Let it cool completely before slicing: This allows the flavors to meld and makes slicing easier.

Storage Instructions

• Room Temperature: Store your pumpkin bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: It will last up to a week in the fridge, wrapped in plastic wrap or stored in an airtight container.
• Freezer: Pumpkin bread freezes well. Wrap it tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.

Nutritional Information (Per Slice)

• Calories: 230
• Carbohydrates: 30g
• Protein: 3g
• Fat: 12g
• Fiber: 2g
• Sugar: 17g

Conclusion

This homemade pumpkin bread recipe is the perfect way to embrace the flavors of fall. With a soft, moist texture and rich, spiced flavor, it’s a treat that brings warmth to every bite. Whether enjoyed fresh from the oven or frozen for later, this bread is a seasonal delight that’s hard to beat. Give it a try, and make your autumn just a bit sweeter!

Serving Tips for Pumpkin Bread

1. Warm & Cozy: Serve your pumpkin bread slightly warmed, and spread a thin layer of butter, cream cheese, or even a drizzle of maple syrup for added indulgence.
2. Pair with Beverages: Pumpkin bread pairs beautifully with hot beverages like a cup of coffee, chai tea, or spiced apple cider. For an extra treat, serve with a spiced latte or a pumpkin-flavored coffee drink.
3. Toast It: For a crispy, golden crust, slice the pumpkin bread and toast it lightly. Serve with a dollop of whipped cream cheese or a sprinkle of cinnamon sugar for a sweet twist.
4. Serve as Breakfast or Dessert: Pumpkin bread is versatile. Enjoy it as a comforting breakfast option alongside yogurt and fruit, or serve it as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
5. Garnish for Extra Appeal: For a festive touch, sprinkle some pumpkin seeds, cinnamon sugar, or even chopped nuts on top before baking.

Storage Tips for Pumpkin Bread

1. Room Temperature: Store pumpkin bread in an airtight container at room temperature for up to 3 days. This keeps it fresh and moist for a few days. Be sure to wrap it tightly in plastic wrap or foil before placing it in the container to retain its moisture.
2. Refrigerator: If you need to keep the bread longer, store it in the fridge for up to 1 week. Ensure it is tightly wrapped or stored in an airtight container to prevent it from drying out.
3. Freezing for Later: Pumpkin bread freezes exceptionally well. To freeze, wrap the loaf tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe bag. It can stay in the freezer for up to 3 months. Thaw it at room temperature or warm it in the oven before serving.
4. Slicing Before Freezing: If you prefer to freeze individual slices, slice the bread first and wrap each slice tightly. This way, you can take out just the amount you need without defrosting the entire loaf.
5. Avoid Refrigeration for Short-Term Storage: While refrigeration extends shelf life, it can make the bread slightly denser. Only refrigerate if you’re planning to keep it for a longer period.

With these tips, you can enjoy your pumpkin bread fresh for days or even weeks to come, whether it’s for breakfast, dessert, or a cozy snack!

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires a bit more effort. To use fresh pumpkin, peel, seed, and cook the pumpkin until tender, then puree it in a food processor or blender. Be sure to drain any excess moisture from the puree, as too much liquid can affect the texture of your bread.

2. Can I make pumpkin bread without eggs?
Yes, you can substitute eggs with alternatives like flax eggs, chia eggs, or unsweetened applesauce. For one egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for a few minutes to thicken. This will provide similar binding properties.

3. How can I make pumpkin bread healthier?
To make a healthier version of pumpkin bread, you can reduce the sugar content, substitute half of the flour with whole wheat flour, or use olive oil or coconut oil instead of vegetable oil. You can also add in healthy add-ins like walnuts or flaxseeds for extra nutrients.

4. Can I add chocolate chips or nuts to this recipe?
Absolutely! Chocolate chips, walnuts, pecans, or even sunflower seeds can be added to the batter to enhance the flavor and texture of your pumpkin bread. Simply fold them into the batter just before pouring it into the loaf pan.

pumpkin bread

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This Pumpkin Bread is perfectly spiced, soft, and deliciously moist. Made with pure pumpkin puree and warm fall spices, it’s a cozy and comforting treat for autumn. It’s easy to make, stays moist for days, and can be enjoyed plain, with a smear of butter, or even as a base for French toast!

• Author: Stephanie
• Prep Time: 10 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Breads
• Method: Baking
• Cuisine: American

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted butter)
• 1/4 cup milk (any type)
• 1 tsp vanilla extract

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Instructions

 

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, whisk the eggs, then add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

 

• Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• For extra texture, try adding 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter.
• This recipe also freezes well; wrap the bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.