This pumpkin bread recipe is easy and delicious! It's perfect for breakfast, snack time, or even dessert. The best part about this recipe is that it only takes a few minutes to prepare and is made with simple ingredients you likely already have in your pantry. So, if you're looking for a quick and tasty treat, try this easy pumpkin bread recipe!
For More Pumpkin-Inspired recipes, check out these Pumpkin Scones, Pumpkin Cheesecake, Pumpkin Pie, Pumpkin Ice Cream, Pumpkin Spice Latte, Pumpkin Crinkle cookies, Pumpkin Flan, Pumpkin Truffles, and Pumpkin Pie with Pecan Crust.
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What is Pumpkin Bread?
Pumpkin bread is a type of bread typically made with pumpkin puree as one of its main ingredients. It is a popular baked good, especially in the fall and during the Thanksgiving season in the United States. Pumpkin bread is known for its moist and slightly dense texture and warm and spiced flavor profile.
Pumpkin Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-Purpose Flour: Provides structure and helps give the bread its texture.
- Kosher Salt: Enhances flavor and balances the sweetness in the bread.
- Non-Aluminum Baking Powder: Acts as a leavening agent to make the bread rise.
- Baking Soda: Another leavening agent that helps the bread rise and contributes to its tenderness.
- Ground Cinnamon: Adds warm, spicy flavor and aroma to the bread.
- Fresh Grated Nutmeg: Provides a distinctive nutty and slightly sweet flavor.
- Ground Cloves: Adds a warm and aromatic spice note to the bread.
- Ground Ginger: Contributes a subtle spiciness and warmth to the flavor.
- Ground Allspice: Adds a complex and aromatic flavor, combining elements of cloves, cinnamon, and nutmeg.
- Avocado Oil or Unsalted Butter: Provides moisture and fat, which adds richness and tenderness to the bread.
- Granulated Sugar: Sweetens the bread and helps with browning.
- Unsulphured Molasses: Adds depth of flavor and moisture to the bread.
- Large Eggs: Bind the ingredients together and provide structure.
- Canned 100% Pure Pumpkin Puree: The main ingredient, lending a rich pumpkin flavor and moisture to the bread.
- Pure Vanilla Extract or Clear Vanilla: Enhances the overall flavor profile of the bread and adds a pleasant aroma.
Tools you'll need
How to Make Pumpkin Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 °F and set an oven rack in the middle. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray. Set aside. In a medium bowl, sift the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
Whisk the pumpkin purée, sugar, eggs, vanilla, and oil in a large bowl until well combined. Combine dry ingredients with wet ingredients, and fold until combined and no streaks of flour remain (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula. Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
Substitutions
- All-purpose flour: You can substitute with whole wheat or gluten-free flour. Remember that the bread's texture and flavor may be slightly different.
- Avocado oil: If you don't have avocado oil, you can substitute it with vegetable oil, canola oil, or melted coconut oil. Butter is also an option, but remember that it will give the bread a different flavor and texture.
- Granulated sugar: You can substitute with brown sugar or coconut sugar. Remember that the bread's flavor and color may be slightly different.
- Unsulphured molasses: You don't have unsulphured molasses; you can substitute it with honey or maple syrup. Keep in mind that the flavor of the bread may be slightly different.
- Canned pumpkin puree: If you don't have canned pumpkin puree, you can make your own by roasting a small pumpkin, removing the skin and seeds, and pureeing the flesh in a blender or food processor. You can also use butternut squash or sweet potato puree as a substitute.
- Non-aluminum baking powder: You can use regular baking powder instead. The difference is that non-aluminum baking powder is made without the metallic aftertaste that regular baking powder may have.
Variations
- Chocolate Chip Pumpkin Bread: Add 1 cup of chocolate chips to the batter for a sweet and chocolatey twist. Dark chocolate chips can offer a rich flavor, while milk or white chocolate chips provide a sweeter taste.
- Nutty Pumpkin Bread: Stir 1 cup of chopped nuts like walnuts or pecans for added crunch and flavor. Toasting the nuts beforehand can enhance their taste.
- Pumpkin Cranberry Bread: Mix 1 cup of dried cranberries for a tangy, fruity flavor. This variation is especially good for the holiday season.
- Cream Cheese Swirl Pumpkin Bread: Make a cream cheese mixture (cream cheese, sugar, and egg) and swirl it into the pumpkin batter before baking for a creamy, tangy layer.
- Pumpkin Streusel Bread: Add a streusel topping made with flour, brown sugar, cinnamon, and butter for a sweet and crumbly texture.
- Pumpkin Spice Bread: Increase the pumpkin pie spice or blend cinnamon, nutmeg, ginger, and allspice for a more pronounced spice flavor.
How to Serve
Pumpkin bread is a delicious and comforting treat that can be enjoyed anytime. It makes a great breakfast or brunch option, especially when toasted and slathered with butter or cream cheese. It's also a great dessert option that can be served independently or with a dollop of whipped cream or a scoop of vanilla ice cream. If you're creative, you can even use pumpkin bread to make French toast or bread pudding. Whatever way you choose to serve it, pumpkin bread is sure to be a crowd-pleaser!
How to Store & Re-Heat
To store: Pumpkin bread, let it cool completely, and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container. The bread will stay at room temperature for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months.
To reheat: Frozen pumpkin bread, allow it to thaw in the refrigerator overnight, and then heat it in a 350°F (175°C) oven for 5-10 minutes or until warmed. You can also reheat individual slices in the toaster or microwave. When reheating in the microwave. Enjoy!
Make Ahead
Pumpkin bread is a great recipe to make ahead of time, whether you're planning for a busy week or a special occasion. You can prepare the batter up to 2 days in advance and store it covered in the refrigerator until you're ready to bake it. When ready to bake the bread, pour the batter into a greased loaf pan and bake according to the recipe instructions. Alternatively, you can bake the bread in advance and store it in plastic wrap or aluminum foil in the refrigerator or freezer until you're ready to serve it.
If stored in the fridge, the bread will keep well for 3-4 days. If stored in the freezer, the bread will keep well for up to 3 months. Just allow the bread to cool completely before wrapping it and storing it. Then, when you're ready to serve the bread, reheat it using one of the methods described in the previous answer.
How to Freeze
Pumpkin bread freezes very well, making it an excellent option for meal prep or storing leftovers. To freeze pumpkin bread, let it cool completely and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container or a freezer-safe zip-top bag. Be sure to label the container with the date, so you can track how long it has been stored in the freezer. Pumpkin bread will keep well in the freezer for up to 3 months.
When you're ready to eat the bread, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat the bread in a 350°F (175°C) oven for 5-10 minutes or until warmed. You can also reheat individual slices in the toaster or microwave. Be sure to store the bread in a dry, cool place in the freezer, away from any strong-smelling foods, to maintain the quality and flavor of the bread.
Tips For Making The Best Pumpkin Bread
- Mix the batter properly: Quick bread doesn’t rely on yeast to develop a moist, springy crumb—that comes from leavening agents such as baking powder and baking soda. As a result, avoid over or under-mixing the dry and wet ingredients. Overmixing will lead to a tough crumb, and undermixing can result in uneven air bubbles and pockets of undercooked batter.
- Experiment with mix-ins: Pumpkin bread is versatile enough to support a sweet or savory flavor profile, much like banana bread, its quick bread counterpart. Try to Enhance by folding in ingredients like chocolate chips, chopped walnuts or pecans, dried fruit like cranberries or raisins, or a swirl of cream cheese just before you bake.
- Using pre-made ingredients: Pre-blended pumpkin pie spice can stand in for individual spices in a pinch. If you use a pre-blended mix, opt for 100% pumpkin purée rather than pumpkin pie filling.
- Using homemade pumpkin purée vs. canned: Roasting or steaming fresh pumpkin into a purée is much easier when making a quick bread. The main difference between the two tends to be textural: In a pie, where velvety, smooth texture is the center of attention, you don’t want the potential of stringy purée, but the long baking time and craggy crumb of pumpkin bread will incorporate “imperfect” purées without issue.
- Swap the squash: Any similar sweet squash, like roasted and puréed butternut squash, can stand in for the pumpkin flavor.
FAQ
My pumpkin bread is too dry. How can I make it more moist?
If your pumpkin bread turns out dry, it may be due to overbaking. To make it more moist, try reducing the baking time slightly. Additionally, you can add a bit more pumpkin puree or oil to the batter for added moisture.
The pumpkin bread didn't rise properly. What could be the issue?
If the pumpkin bread didn't rise as expected, it might be because of expired leavening agents (baking soda or baking powder). Check the expiration dates of these ingredients and make sure they are still active. Also, ensure that you followed the correct measurements of leavening agents in the recipe.
My pumpkin bread has a dense or gummy texture. How can I fix this?
A dense or gummy texture can result from overmixing the batter. To avoid this issue, mix the wet and dry ingredients until just combined. Overmixing can lead to excess gluten, resulting in a dense texture.
The top of my pumpkin bread is browning too quickly while the center is still undercooked. What can I do?
If the top is browning too quickly, you can tent the loaf pans with aluminum foil during the latter part of the baking time. This will help prevent excessive browning while allowing the center to cook through.
My pumpkin bread sank in the middle after baking. How can I prevent this?
A sunken center can occur if the bread is undercooked. Test the bread for doneness using a toothpick or cake tester. It should come out clean when inserted into the center. Also, avoid opening the oven door frequently during baking, as sudden temperature changes can lead to sinking.
Can I substitute fresh pumpkin puree for canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned. Just cook and puree the fresh pumpkin until it reaches a smooth consistency. Be aware that the water content in fresh pumpkin puree may vary, so you may need to adjust the amount to achieve the desired batter consistency.
Related Recipes:
- Easy Pumpkin Flan
- Pumpkin Cornbread Muffins
- Apple Pumpkin Spice Muffins
- Pumpkin scones with spiced pumpkin glaze
- Pumpkin spice cheesecake
Recipe
Pumpkin Bread
Ingredients
- 250 g (2 cups) of all-purpose flour, spooned into a measuring cup and leveled-off
- ¼ teaspoon kosher salt
- ½ teaspoon Non-Aluminum baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh grated nutmeg
- ¼ teaspoons ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¾ cup avocado oil or (1-½ sticks) unsalted butter , softened
- 1-½ cups granulated sugar
- 1 tablespoon Unsulphured molasses such as Grandma's
- 2 large eggs , room temperature
- 1 (15-oz) canned 100% pure pumpkin puree
- 1 tablespoon pure vanilla extract or clear vanilla
Instructions
- Preheat the oven to 325 °F and set an oven rack in the middle position. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray with flour in it. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
- In a large bowl, whisk together the pumpkin purée, sugar, eggs, vanilla, and oil until well combined.
- Combine dry ingredients with wet ingredients, and fold until combined and there are no streaks of flour remaining (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula.
- Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
Notes
- To store: Pumpkin bread, let it cool completely, and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container. The bread will stay at room temperature for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months.
- To reheat: Frozen pumpkin bread, allow it to thaw in the refrigerator overnight, and then heat it in a 350°F (175°C) oven for 5-10 minutes or until warmed through. You can also reheat individual slices in the toaster or microwave. When reheating in the microwave. Enjoy!
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.