If you’re looking for a cozy, flavorful treat that captures the essence of autumn in every bite, this Pumpkin Bread Recipe is an absolute must-try. Imagine a moist, tender loaf brimming with warm spices like cinnamon, nutmeg, and cloves, perfectly complemented by the rich, natural sweetness of pumpkin puree. Whether you’re an experienced baker or just diving into homemade quick breads, this recipe delivers a comforting loaf that smells like a hug and tastes even better. It’s a deliciously simple way to bring seasonal joy right into your kitchen.
Ingredients You’ll Need
The beauty of this Pumpkin Bread Recipe lies in its humble, pantry-ready ingredients that come together to create a beautifully spiced and moist bread. Each item plays an essential role in the flavor, texture, or color, so having the right combination is key.
- All-purpose flour: Provides the structure needed for a perfect loaf.
- Ground cloves, cinnamon, and nutmeg: These spices add warmth and depth to the bread’s signature fall flavor.
- Baking powder and baking soda: Work together to give the bread a light, tender crumb.
- Kosher salt: Balances the sweetness and enhances all the other flavors.
- Granulated sugar: Sweetens the loaf while helping to keep it moist.
- Pumpkin puree: The star ingredient that brings moisture, color, and that unmistakable pumpkin taste.
- Vegetable oil: Keeps the bread tender and soft.
- Large eggs: Bind everything together and help with rise.
- Turbinado sugar (optional): Adds a lovely crunchy texture on top that makes the loaf even more irresistible.
How to Make Pumpkin Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F and lining a 9×5-inch loaf pan with parchment paper. A light spray of nonstick oil ensures the bread won’t stick, making it simple to remove after baking. This initial set-up step will make your baking process smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground cloves, cinnamon, nutmeg, baking powder, baking soda, and kosher salt until well combined. This step ensures the spices and leavening agents are evenly distributed throughout the flour, creating a balanced flavor and perfect texture in your pumpkin bread.
Step 3: Combine Wet Ingredients
In a larger bowl, stir together the granulated sugar, pumpkin puree, vegetable oil, and eggs until smooth. This mixture is the moist heart of your bread, giving it the rich, tender crumb and classic pumpkin taste.
Step 4: Bring Wet and Dry Together
Gently add the dry ingredients to the wet, whisking until just combined. Be careful not to overmix — you want the batter to be smooth but still a bit lumpy, which guarantees a light, tender bread once baked.
Step 5: Prepare for Baking
Pour the batter evenly into your prepared loaf pan. If you like a bit of texture and sparkle, sprinkle turbinado sugar on top before baking. This step is optional but highly recommended for that lovely crunchy topping that contrasts beautifully with the soft bread.
Step 6: Bake to Perfection
Bake your pumpkin bread in the preheated oven for 65 to 75 minutes. Keep an eye on it starting at 65 minutes by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached. Once baked, let the bread cool on a rack for 10 minutes before lifting it from the pan with the parchment paper. Allow it to cool completely on a wire rack to finish setting the texture before slicing.
How to Serve Pumpkin Bread Recipe
Garnishes
Elevate your pumpkin bread with simple garnishes like a light spread of softened butter or cream cheese to complement its sweetness. For a special touch, dust a little powdered sugar or drizzle a vanilla glaze over each slice to add another layer of flavor and presentation appeal.
Side Dishes
This Pumpkin Bread Recipe pairs wonderfully with a hot cup of coffee, chai tea, or even a creamy latte. For breakfast or snack time, serve it alongside fresh fruit or a dollop of yogurt to balance the richness of the bread with freshness and tang.
Creative Ways to Present
For a fun twist, turn this pumpkin bread into a dessert by slicing and toasting it slightly, then topping with mascarpone and a sprinkle of cinnamon sugar. Alternatively, stack thick slices with layers of Nutella and sliced bananas for a decadent pumpkin bread sandwich your friends will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pumpkin bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days to keep it moist and fresh. This way, you can enjoy the flavors without them drying out or becoming stale.
Freezing
If you want to save your pumpkin bread for later, slice it first, then freeze the slices in an airtight container or freezer bag. Frozen pumpkin bread will keep wonderfully for up to 3 months, letting you enjoy a slice whenever the craving hits.
Reheating
To refresh your pumpkin bread, simply toast a slice lightly or warm it in the microwave for 10 to 15 seconds. This will bring back that freshly baked softness and make even day-old bread taste like new again.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains additional sugars and spices that can throw off the balance of flavor and texture in your pumpkin bread.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or another binding agent for best results.
Can I add nuts or chocolate chips?
Yes! Chopped walnuts, pecans, or chocolate chips make fantastic additions. Fold them into the batter just before pouring it into the pan for extra texture and indulgence.
How do I know when the pumpkin bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs but no raw batter, the bread is done. Baking times may vary slightly based on your oven.
Can I double this recipe for two loaves?
You can. Just double all ingredients and split the batter evenly between two loaf pans. Keep in mind baking time may not double but watch closely and adjust as needed.
Final Thoughts
I can’t recommend this Pumpkin Bread Recipe enough if you’re craving a delicious homemade treat that feels like a warm hug with every bite. It’s simple, flavorful, and endlessly versatile, making it perfect whether you’re baking for yourself, family, or friends. So grab your ingredients, get your oven ready, and bake a loaf of this delightful pumpkin bread—it’s sure to become a cherished favorite all year long!
Print
Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pumpkin Bread recipe yields a moist, flavorful loaf perfect for fall mornings or anytime you crave a comforting treat. Spiced with cinnamon, nutmeg, and cloves, this pumpkin loaf combines the earthiness of pumpkin puree with a hint of sweetness, baked to golden perfection and optionally topped with turbinado sugar for a delightful crunch.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 1 teaspoon ground cloves (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- 1½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda (5 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups granulated sugar (400 grams)
- 15 ounces pumpkin puree (425 grams, 1 can, NOT pumpkin pie filling)
- ½ cup vegetable oil (100 grams)
- 3 large eggs (150 grams, room temperature)
Optional Topping
- Turbinado sugar (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, then lightly grease it with nonstick spray to ensure easy removal of the bread after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, cinnamon, nutmeg, baking powder, baking soda, and kosher salt until evenly combined, ensuring the spices and leavening agents are well distributed.
- Combine wet ingredients: In a separate large bowl, stir together granulated sugar, pumpkin puree, vegetable oil, and the eggs until the mixture is smooth and homogenous.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined to avoid overmixing that can toughen the bread. The batter should be thick but pourable.
- Prepare for baking: Pour the batter into the prepared loaf pan and, if desired, sprinkle the top evenly with turbinado sugar to add a subtle crunch and sparkle after baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. This ensures the bread is fully baked but remains moist.
- Cool the bread: Remove the loaf from the oven and let it cool on a wire rack for 10 minutes. Carefully lift the bread out of the pan using the parchment paper sling and allow it to cool completely on the wire rack before slicing to ensure clean cuts and maintain texture.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Allow the bread to cool completely before slicing to prevent crumbling.
- Turbinado sugar is optional but adds a lovely texture and sweetness to the crust.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- You can freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months.
