The Best Pumpkin Bread
This post may contain affiliate links. Please read my disclosure policy.
Welcome the cozy vibes of fall into your kitchen with this enticing Pumpkin Bread, a perfect balance of sweet, spiced perfection! Its moist, tender crumb and the heavenly aroma of pumpkin and cinnamon are bound to make this a staple in your autumn baking lineup.
Welcome Fall with Warm, Spiced Pumpkin Bread!
Revel in the flavors of fall with this delightful Pumpkin Bread, a cherished recipe from countless baking sessions with my mom in our family kitchen! Pumpkin is her absolute favorite, and our shared love for all things pumpkin would fill our home with the sweet and spicy aroma of autumn. We used to bake a pumpkin from scratch, creating desserts that were a labor of love and a testament to our shared joy in baking.
Now, to share that joy more easily and quickly, I’ve embraced using canned pumpkin, and it’s just as delightful! This bread is a harmonious medley of sweet, creamy pumpkin and vibrant spices, resulting in a loaf that’s moist, flavorful, and brimming with warmth. It’s more than a recipe; it’s a tradition, a symbol of togetherness, and a delicious slice of cherished memories with my mom.
Why You’ll Love This Pumpkin Bread
- Heartwarming and Nostalgic: This recipe brings a touch of comforting nostalgia with every bite, reminiscent of cherished family moments in the kitchen.
- Easy and Affordable: Using canned pumpkin makes this treat a breeze to create, offering a delicious experience without breaking the bank.
- Incredibly Flavorful: The sweet pumpkin seamlessly blends with vibrant spices, providing a perfectly balanced, moist, and delicious slice every time.
- Sugar: Adds sweetness and moistness to the bread. If you prefer, you could substitute it with honey or maple syrup for a natural sweetener twist.
- Pure Pumpkin: This is the star of the show, bringing in the rich, earthy flavor. In a pinch, homemade pumpkin puree works great too!
- Butter: It gives the bread a luxurious richness and helps in achieving a golden color. Coconut oil or margarine can be a good alternative.
- Eggs: They act as the binding agent, keeping all the ingredients together. For a vegan twist, you can use flax eggs or commercial egg replacers.
- Vanilla Extract: Infuses the bread with a sweet, aromatic flavor. Almond extract can also be used for a nutty undertone.
- All-Purpose Flour: The foundation for the bread, providing structure. A gluten-free flour blend can be used for those with dietary restrictions.
- Baking Soda & Baking Powder: These are the leavening agents that help the bread rise. If you’re out, a mix of cream of tartar and baking soda can substitute for baking powder.
- Salt: Enhances all the other flavors in the bread. If you’re watching your sodium, a salt substitute can be used.
- Pumpkin Spice & Ground Cinnamon: They bring the warm, spicy notes, making the bread aromatic and flavorful. Feel free to experiment with nutmeg or allspice if you like!
You won’t believe how easy and rewarding making this pumpkin bread is. It’s like wrapping yourself in a warm, delicious hug of flavors. Let’s jump in!
Alright, grab a medium bowl and let’s mix in that sugar, pumpkin, melted butter, eggs, and a splash of vanilla extract. We’re building the foundation of flavors here, so make sure everything is well combined.
Next up, in another bowl, let’s whisk together our all-purpose flour, baking soda, baking powder, salt, a sprinkle of pumpkin spice, and a dash of ground cinnamon. These dry ingredients will give our bread its structure and that irresistible fall aroma.
Now, pour the dry ingredients into our wet mixture. Stir it up just until the flour is nicely incorporated. Remember, we don’t want to overmix; we’re aiming for a tender crumb in our bread!
Once that’s all mixed, pour the batter into our prepared loaf pan. Pop it in the preheated 325℉ oven and let it bake for about 70 to 80 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. The smell will be tantalizing, but patience is key!
Once it’s out of the oven, let’s give it about 10 minutes to cool in the loaf pan. Then, gently remove it and let it finish cooling on a wire rack. It’s tough, but let’s wait a bit before slicing into it!
Frequently Asked Questions
Can I make this pumpkin bread vegan?
Absolutely! You can substitute the eggs with flax eggs and use a plant-based butter. Just make sure to check the other ingredients to ensure they meet your vegan standards.
Can I use homemade pumpkin puree instead of canned pumpkin?
Yes, you can! If you have the time and prefer homemade, feel free to substitute an equal amount of homemade pumpkin puree for the canned pumpkin.
Can I add any mix-ins to the bread, like nuts or chocolate chips?
Absolutely! Feel free to get creative. Walnuts, pecans, or chocolate chips can be a delicious addition. Just fold in about a cup of your chosen mix-in after combining the wet and dry ingredients.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check the ingredient list to ensure it doesn’t contain any gluten-containing additives.
Troubleshooting Tips
- Bread is too dense: This usually happens due to overmixing. Mix just until the ingredients are combined to avoid a dense texture.
- Top is browning too quickly: If the top of your bread is browning too fast while baking, tent it with a piece of aluminum foil to prevent it from burning.
- Bread is undercooked in the middle: If the middle is not cooked but the top is done, lower the oven temperature and cook for a longer time, or move the bread to a lower rack in the oven.
- Bread is too dry: This can happen if there’s too much flour in the mixture. Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Bread is too moist or gummy: Ensure that the bread has fully cooled before slicing, as it continues to cook slightly as it cools due to residual heat. Additionally, avoid using overly wet pumpkin puree; if your puree seems watery, strain it before use.
- Cracks on the Top of the Bread: Cracks on the top of quick bread are normal, but if you want to minimize them, create a smoother top by smoothing out the batter in the pan before baking.
- Bread is sticking to the pan:To avoid sticking, grease the pan thoroughly or line it with parchment paper leaving an overhang on the sides to easily lift the bread out once it’s done.
Expert Tips
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a dense and chewy bread.
- Check for Doneness: Use a toothpick or a skewer to check if the bread is done. It should come out clean or with a few moist crumbs but no wet batter.
- Let it Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.
- Add-In Variation: Feel free to experiment with different add-ins like chopped nuts, dried fruit, or chocolate chips to bring in an extra layer of flavor and texture.
- Use Fresh Baking Soda and Baking Powder: Ensure that your leavening agents are fresh to achieve the perfect rise in your bread. If they are old, they may not work effectively, leaving you with a dense loaf.
Pairing Suggestions
When savoring this delightful pumpkin bread, consider accompanying it with a warm spiced latte to enhance the autumnal flavors, or enjoy a classic pairing with a cool glass of milk. These pairings not only complement the sweet and spiced notes of the bread but also elevate the overall dining experience, making each bite even more enjoyable!
Storage
Once the bread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
Freezing
Wrap the cooled bread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months.
Discover More Sinfully Sweet Treats
- Lemon Blueberry Yogurt Loaf
- Pumpkin Cinnamon Bread
- Healthy Whole Wheat Banana Nut Bread
- Cream Cheese Filled Banana Cake
- Banana Chocolate Chip Coffee Cake
- Lemon Blueberry Yogurt Loaf
- Limoncello Lemon Cake
- Old Fashioned Lemon Bread
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
The Best Pumpkin Bread
Ingredients
- 1½ cups sugar (granulated)
- 15 ounces pure pumpkin (1 can)
- ½ cup butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin spice
- 1 teaspoon cinnamon (ground)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 325℉. Grease a loaf pan with cooking spray or butter.
- Combine the wet ingredients: In a medium bowl mix the sugar, pumpkin, butter, eggs, and vanilla extract.
- Combine the dry ingredients: In another bowl combine the flour, baking soda, baking powder, salt, pumpkin spice and cinnamon. Add the dry ingredients to the wet ingredients and stir, but do not stir too much, just until the flour has been incorporated into the wet ingredients.
- Bake: Pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. Cool the pumpkin bread in the loaf pan for 10 minutes before removing it from the pan and finish cooling it on a wire rack.
Equipment
Notes
- Don’t Rush Cooling: Allowing the bread to cool is crucial for its texture and flavor. It also makes slicing much cleaner and easier.
- Optional Add-Ins: Consider adding nuts or chocolate chips for an extra layer of flavor and texture.
- Storing Leftovers: Keep leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Vegan & Gluten-Free Options: Sub in flax eggs for a vegan alternative and use a gluten-free all-purpose flour blend for a gluten-free version.
- Homemade Pumpkin Puree: If you prefer homemade pumpkin puree over canned, feel free to substitute with an equal amount.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What size loaf pan? Did I miss the size somewhere?
The loaf pan I used is 8.5 x 4.5 x 3 Inch.
do you need to change the cooking time and / or temp when using a 8 X 8 pan ?
It would probably take less time because it’s not so tall, so start testing for doneness after 30 to 45 minutes.
I love this, so easy to put together. I’ve made 2 loaves already, and even made my own pumpkin for the 2nd!
Yay! So glad you liked it!
recipe calls for 1/4 cup of water but does not mention where to add it. does it go into the wet ingrediants
Sorry about that, just updated the recipe. The water is optional, I added about 1/4 cup of water because I felt the batter was a bit too thick.
i took a chance and added it to the wet ingrediants and it worked out fine. thanks
Perfect!
What can I use in place of the two eggs?
Check these out and see what works for you: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/
My family would ask “where is the chocolate?” I would put really small, dark chocolate chips in but all of your recipes are so good I don’t know if I want to mess with it.
Chocolate chips would be great! Let us know how it turns out 🙂