This pumpkin bread is soft, moist, and packed with cozy fall flavors. With spices like cinnamon and nutmeg, it’s perfect for breakfast or a sweet snack!
Trust me, the smell of this baking will make your house feel like autumn. I always slice it warm and spread a little butter on top—so yummy! 🤗
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread, providing structure. You can swap in whole wheat flour for a nuttier flavor and more fiber, but keep in mind it might make the bread a bit denser.
Pumpkin Puree: Canned pumpkin works great and saves time, but fresh pumpkin puree is fantastic if you want a homemade touch. Just make sure it’s well-cooked and blended smoothly.
Sugar: I love using a mix of granulated and brown sugar for added moisture and depth of flavor. If you’re looking for a healthier option, maple syrup or honey can be used, but you might need to adjust the flour a bit.
Spices: The classic spices add warmth and flavor. If you’re missing one, that’s okay! You can mix and match based on what you have, or even try pumpkin pie spice, which is often a blend of these spices.
How Do I Keep My Pumpkin Bread Moist?
One common struggle is keeping pumpkin bread moist. Here’s how to achieve that perfect texture:
- Don’t overmix the batter. This helps keep the bread tender.
- Use enough fat, whether oil or butter. Oil often keeps things moister.
- If using whole grain flour, add a bit more liquid to balance it out.
- Make sure it’s fully cooled before slicing; this helps retain moisture.
Try to not cut into it until it’s cooled; that wait can make all the difference! Enjoy your baking adventure!
How to Make Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar (or part brown sugar for moisture)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water or milk (optional, for moisture)
For Topping:
- Pumpkin seeds (pepitas) for topping (optional)
Time Needed:
This pumpkin bread recipe will take about 15 minutes to prepare and then about 55-65 minutes to bake. Plus, allow 15 minutes for cooling in the pan before transferring it to a wire rack. In total, set aside around 1.5 hours for making this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, grease a 9×5-inch loaf pan to ensure the bread comes out easily once baked.
2. Mix the Dry Ingredients:
In a big mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mixes all the dry ingredients evenly working together to give your bread great flavor.
3. Combine the Wet Ingredients:
In another bowl, blend the pumpkin puree, oil (or melted butter), sugar, eggs, and vanilla extract. Mix them well until everything is smooth and creamy.
4. Combine Dry and Wet Mixtures:
Gradually add your dry ingredient mixture to the wet ingredients. Gently stir until everything is just combined. If it looks a bit thick, don’t stress! Just add a little water or milk to get the right consistency—thick but pourable!
5. Pour and Smooth:
Pour the batter into your greased loaf pan and flatten the top with a spatula. This helps it cook evenly.
6. Add a Crunchy Topping:
If you like, sprinkle some pumpkin seeds on top for a delightful crunch. It adds a nice touch both in flavor and presentation!
7. Bake Your Bread:
Put the loaf pan in the preheated oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick in the center—if it comes out clean, it’s ready to go!
8. Cool Down Time:
Once baked, take the loaf out of the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Letting it cool makes the bread set and helps with slicing later!
9. Slice and Enjoy:
Once cooled, slice your delicious pumpkin bread and enjoy it plain or with butter or cream cheese. It’s a perfect snack or breakfast treat!
This pumpkin bread is moist and full of warm spices that give you the cozy feeling of fall. Store it wrapped tightly to keep it fresh for several days. Happy baking! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and blend it until smooth before measuring. Roast it in the oven or boil it until tender, then puree it for the best results.
What Can I Substitute for Vegetable Oil?
You can use melted butter, which will add a richer flavor, or even coconut oil for a different twist. Just ensure that the alternative is in liquid form for mixing!
How Should I Store Leftover Pumpkin Bread?
Wrap the leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage—just slice it first for easy thawing!
Can I Add Nuts or Chocolate Chips?
Absolutely! Walnuts, pecans, or chocolate chips make a wonderful addition to pumpkin bread. Just fold in about 1/2 to 1 cup of your choice before pouring the batter into the loaf pan.