I absolutely love how this pumpkin bread recipe turns out every single time. It’s cozy, comforting, and packed with warm spices that just scream fall, but honestly, I find myself making it year-round because it’s just that good. The crumb is perfectly moist and tender, and the crust has this lovely crispness that makes every bite delightful.
If you’ve ever felt intimidated by quick breads, don’t worry—you’ll find this Pumpkin Bread Recipe is super forgiving and straightforward. It works brilliantly for holiday breakfasts, afternoon snacks, or even a simple dessert with a smear of butter. Trust me, once you try it, you’ll be adding it to your regular rotation too.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most of what you need in your pantry, making this easy to whip up anytime.
- Moist & Flavorful: The balance of pumpkin and warm spices keeps the bread tender without being heavy.
- Kid-Friendly: My family goes crazy for this – it’s a great way to sneak in some veggies subtly!
- Freezer-Friendly: I love how well this bread freezes — perfect for baking in batches and enjoying later.
Ingredients You’ll Need
The magic of this pumpkin bread comes from classic baking staples combined with aromatic spices. Picking the right pumpkin puree and fresh spices will really boost your bread’s flavor, so don’t skip on quality here.
- All-purpose flour: Make sure to spoon it into your measuring cup and level it off to get the perfect texture – too much flour can dry the bread out.
- Salt: Just a pinch to balance the sweetness and enhance the spices.
- Baking soda: Helps the bread rise and keeps it tender.
- Baking powder: Adds a bit of lift for a light crumb.
- Ground cloves: Just a touch brings a warm depth without overpowering.
- Ground cinnamon: The star spice that pairs beautifully with pumpkin.
- Ground nutmeg: Adds subtle earthiness – fresh ground is best if you can!
- Unsalted butter: Softened to room temperature, this gives a rich, tender crumb.
- Sugar: Regular granulated sugar works well, balancing sweetness with the spices.
- Eggs: Large eggs bind the batter and add richness.
- 100% pure pumpkin puree: I always reach for Libby’s canned pumpkin – smooth and natural-tasting without extra additives.
Variations
I love to play around with pumpkin bread to keep it exciting. Feel free to add nuts, switch up spices, or even swap in alternative flours to fit your dietary needs. Making it your own keeps it fun!
- Walnuts or Pecans: Adding chopped nuts gives a nice crunch and extra warmth, which my family really enjoys.
- Chocolate Chips: For a sweeter twist, toss in some dark or semi-sweet chips; they melt into pockets of gooey goodness.
- Gluten-Free: I’ve swapped in a gluten-free flour blend successfully; just be mindful it might need slightly more moisture.
- Spice Adjustments: If cloves aren’t your thing, you can double the cinnamon or add ginger for a different flavor profile.
How to Make Pumpkin Bread Recipe
Step 1: Prep Your Pans and Oven
Before you mix anything up, preheat your oven to 325°F and place a rack in the center position. Generously grease two 8×4-inch loaf pans with butter and dust them with flour to prevent sticking—this step helps you get perfect, intact slices later. Alternatively, a baking spray with flour works wonders here.
Step 2: Combine Your Dry Ingredients
Whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg in a medium bowl. Mixing these first means your spices get evenly spread throughout the bread so every bite tastes amazing. Set this aside for now.
Step 3: Cream Butter and Sugar, Add Eggs & Pumpkin
Using a stand mixer or hand beaters, beat your softened butter and sugar on medium speed until just blended. Then, add the eggs one at a time, beating well after each to get that lovely, light texture. Don’t skip the mixing here; this makes the bread fluffy! Next, beat in the pumpkin—don’t worry if the batter looks a bit grainy or curdled at this point, it’s totally normal.
Step 4: Mix in Dry Ingredients
Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Overmixing can toughen the bread, so I usually stop as soon as I don’t see dry flour. The batter will be thick, cozy, and ready for the oven.
Step 5: Bake and Cool Your Loaves
Divide the batter evenly between your prepared pans and place in the oven. Bake for about 65 to 75 minutes, checking around the 65-minute mark by inserting a toothpick or cake tester in the center—it should come out clean or with just a few moist crumbs. After removing, let the loaves cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Pro Tips for Making Pumpkin Bread Recipe
- Butter Temperature: Always use butter that’s softened but not melted—it creams better with sugar for a light texture.
- Don’t Overmix: Once you add the flour mixture, mix just enough to combine to keep the bread tender.
- Check Early and Often: Every oven is different, so set a timer at 65 minutes and test with toothpick to avoid overbaking.
- Let It Cool: Patience here is key—letting the bread cool fully makes slicing cleaner and the flavors more pronounced.
How to Serve Pumpkin Bread Recipe
Garnishes
I usually keep it simple with a pat of good-quality butter or a light spread of cream cheese. Sometimes, I add a drizzle of honey or sprinkle a few toasted pumpkin seeds on top for texture and nuttiness—trust me, it’s a game-changer!
Side Dishes
This pumpkin bread pairs beautifully with a hot cup of coffee or chai tea. I’ve also served it alongside warm apple cider or a cinnamon-spiked latte during colder months for a cozy match that everyone loves.
Creative Ways to Present
For special occasions, I slice the bread into thick pieces and arrange them on a pretty platter garnished with fresh rosemary sprigs and edible flowers. Another fun idea is to create mini toast rounds and top with mascarpone and a dusting of cinnamon sugar for a festive brunch treat.
Make Ahead and Storage
Storing Leftovers
I like to wrap leftover pumpkin bread tightly in plastic wrap or place it in an airtight container at room temperature; it stays fresh for about 3 days that way. Refrigeration can dry it out, so I usually keep it cool only if it’s really warm in the kitchen.
Freezing
This pumpkin bread freezes beautifully, which I’ve found super handy. After it cools completely, I wrap each loaf securely in foil and then a freezer bag. It lasts for up to 3 months, and you can thaw it overnight in the fridge when you’re ready to enjoy.
Reheating
To refresh a slice, I like to lightly toast it or warm it in the microwave wrapped with a damp paper towel for about 15 seconds—this helps lock in moisture and brings back that just-baked softness.
FAQs
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Can I use fresh pumpkin instead of canned in this recipe?
Yes, you can use fresh cooked pumpkin, but make sure it’s pureed very smoothly and drained well to avoid excess moisture. Using canned pumpkin puree is more convenient and consistent, which is why I usually stick with it for reliable results.
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Why is my pumpkin bread dense?
Dense bread often happens from overmixing the batter once the flour is added or not using enough leavening agents like baking soda and powder. Also, measuring the flour accurately is crucial—too much flour can weigh down the bread.
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Can I make this pumpkin bread vegan?
You can substitute the butter for a plant-based alternative and replace eggs with flax eggs or commercial egg replacers. Keep in mind, texture might vary slightly, so it’s a good idea to experiment with small batches first.
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How long does pumpkin bread stay fresh?
At room temperature in an airtight container, pumpkin bread stays fresh for about 3 days. For longer storage, refrigeration or freezing is best, but remember to wrap it tightly to prevent drying out.
Final Thoughts
This pumpkin bread recipe is genuinely one of my all-time favorites. It’s easy to make, tastes fantastic, and brings a little slice of comfort every time you dig in. I recommend giving it a try whether you’re new to baking or just looking for a reliable, crowd-pleasing loaf to enjoy year-round. I’m pretty sure it’ll become a family favorite for you, just like it has for mine!
Print
Pumpkin Bread Recipe
- Prep Time: 20 Minutes
- Cook Time: 65 Minutes
- Total Time: 1 Hour 30 Minutes
- Yield: 2 loaves (approximately 24 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic homemade pumpkin bread is moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and cloves. Made with pure pumpkin puree and a tender crumb, it’s an ideal autumn treat that bakes up with a deliciously crisp crust and soft interior. Perfect for breakfast, snack, or dessert, this pumpkin bread is easy to prepare and freezer-friendly for later enjoyment.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Wet Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin puree (such as Libby’s)
Instructions
- Prepare the oven and pans: Preheat your oven to 325°F and position an oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust each with flour, or alternatively, use a baking spray with flour (like Pam with Flour or Baker’s Joy) to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until thoroughly combined. Set aside this mixture.
- Cream butter and sugar: In a large bowl fitted with an electric mixer, beat the softened butter and sugar on medium speed until just blended. This helps aerate the mixture for a tender crumb.
- Add eggs and pumpkin: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Continue beating the mixture until it becomes very light and fluffy, a few minutes. Then, beat in the pumpkin puree; the batter may look grainy or slightly curdled, which is normal.
- Combine wet and dry mixtures: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the bread tender.
- Bake the batter: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the loaves: Let the loaves cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely before slicing.
- Serve or store: Enjoy the pumpkin bread fresh with its crisp crust or toast leftover slices for a fresh-baked taste. For longer storage, wrap completely cooled loaves tightly in aluminum foil or freezer wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- For the best texture, be careful not to overmix the batter once the flour mixture is added.
- Using pure pumpkin puree (not pumpkin pie filling) ensures the right flavor and consistency.
- If you prefer, you can add nuts or chocolate chips for extra texture and flavor.
- To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Make sure the pumpkin bread is completely cool before freezing to avoid sogginess.
- To refresh leftover bread, toast slices lightly to regain the crisp crust.
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 17 g
- Sodium: 117 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
