If there’s one cozy, fall-inspired treat that practically fills your home with warmth and happiness, it’s this Pumpkin Bread Recipe. Moist, flavorful, and bursting with perfectly spiced pumpkin goodness, this bread is the ultimate comfort food that you’ll keep coming back to all season long.
Why You’ll Love This Recipe
- Rich Pumpkin Flavor: The canned pumpkin shines bright, giving this bread a moist, tender crumb bursting with autumnal warmth.
- Perfectly Spiced: A harmonious blend of cinnamon, cloves, and nutmeg adds depth without overpowering the pumpkin’s natural sweetness.
- Simple Ingredients: You probably already have everything in your pantry, making this an easy go-to for a quick sweet treat.
- Crowd-Pleaser: This recipe makes two loaves, so it’s perfect for sharing (or keeping all to yourself, no judgment here!).
Ingredients You’ll Need
The beauty of this Pumpkin Bread Recipe lies in its simple yet purposeful ingredients. Each element plays a role—from the flour that builds a tender structure, to the spices that evoke that unmistakable pumpkin pie aroma. Ready to gather your essentials? Let’s dive in!
- All-purpose flour: Provides the perfect balance of structure and softness for moist bread.
- Salt: Enhances flavor and balances the sweetness.
- Baking soda and baking powder: Work together to ensure your loaves rise beautifully and stay tender.
- Ground cloves, cinnamon, and nutmeg: Classic warming spices that transform this bread into a fall favorite.
- Unsalted butter: Adds richness and moisture; be sure to soften it for easy mixing.
- Sugar: Sweetens the bread without overpowering the natural pumpkin flavor.
- Large eggs: Help bind everything together and add lightness.
- 100% pure pumpkin: The star ingredient—use canned for consistency and intense flavor.
Variations
One of the best things about this Pumpkin Bread Recipe is how easy it is to make it your own. Whether you’re feeling adventurous, need to cater to dietary preferences, or want a little twist, here are some fun variations to try!
- Add nuts: Toss in ½ cup of chopped walnuts or pecans for a delightful crunch and extra texture.
- Chocolate chip version: Sprinkle in ½ cup of semi-sweet chocolate chips to add some melty, rich sweetness that pairs perfectly with pumpkin.
- Gluten-free swap: Replace all-purpose flour with a gluten-free blend, making sure it contains xanthan gum for structure.
- Spiced up: Increase cinnamon and nutmeg slightly or add a dash of ginger for an even more aromatic loaf.
How to Make Pumpkin Bread Recipe
Step 1: Prepare Your Oven and Pans
Preheat your oven to 325°F and position the rack in the middle. Grease two 8 x 4-inch loaf pans with butter, then dust with flour, or use a baking spray that includes flour. This ensures your pumpkin bread will release effortlessly after baking—no crumbly disasters here!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until evenly blended. This step is key to distributing those spices evenly in every bite.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar on medium speed until just combined. Then, add the eggs one at a time, beating well after each addition. Continue to beat until the mixture becomes very light and fluffy—this will help give your bread a lovely texture.
Step 4: Add the Pumpkin
Beat in the canned pumpkin to the wet mixture. Don’t worry if the batter looks a bit grainy or curdled here—that’s completely normal and nothing to fret over.
Step 5: Combine Wet and Dry Ingredients
Slowly mix the dry ingredients into the wet batter on low speed just until combined. Overmixing can create a tough bread, so stop as soon as everything comes together beautifully.
Step 6: Bake and Cool
Divide the batter evenly between the two prepared loaf pans and bake for 65 to 75 minutes. It’s ready when a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then transfer them onto wire racks to cool completely. Resist the urge to slice it warm—the flavor and texture are best once fully cooled!
Pro Tips for Making Pumpkin Bread Recipe
- Room Temperature Ingredients: Make sure your butter and eggs are at room temp for a smooth batter and lighter crumb.
- Don’t Overmix: Stir until just combined to keep your bread tender and avoid a dense texture.
- Test for Doneness: Use a toothpick or cake tester to check halfway through baking time; ovens vary!
- Let It Cool Fully: Allow the loaves to cool completely before slicing to maintain shape and get the perfect texture.
How to Serve Pumpkin Bread Recipe
Garnishes
While this pumpkin bread is absolutely delicious on its own, serving it with a pat of softened butter or a light drizzle of maple syrup can elevate it even further. For a festive touch, a sprinkle of powdered sugar or a dollop of whipped cream pairs wonderfully alongside.
Side Dishes
Pair your pumpkin bread with a warm cup of coffee, chai tea, or hot apple cider for a soul-warming experience. If serving for brunch, light cream cheese or a sharp cheddar cheese can provide an interesting savory contrast.
Creative Ways to Present
Slice the bread into thick pieces and toast them lightly for added crunch. You might also serve individual slices with a spreadable cream cheese frosting or even turn slices into a pumpkin bread French toast for a creative twist that impresses guests.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to keep it soft and flavorful.
Freezing
This pumpkin bread freezes wonderfully! Slice or keep whole, then wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator for best results.
Reheating
Warm slices gently in a toaster oven or microwave (wrapped in a damp paper towel to retain moisture) to bring back that freshly-baked feeling and soften the crumb.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin for this recipe?
Absolutely! If you want to use fresh pumpkin, roast it until tender, then puree it well and drain excess moisture before measuring the same amount called for in the recipe. Keep in mind the texture might be a little different.
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What’s the difference between baking soda and baking powder in this pumpkin bread?
Baking soda needs an acid (like pumpkin) to activate and helps with rise and browning, while baking powder contains both acid and base, giving additional lift. Using both creates a perfect, tender crumb in this bread.
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Can I add nuts or chocolate chips to the pumpkin bread?
Definitely! Adding chopped nuts or chocolate chips is a popular variation that adds texture and extra flavor—feel free to mix in about ½ cup to the batter before baking.
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How do I know when the pumpkin bread is baked perfectly?
Use a toothpick or cake tester inserted in the center. When it comes out clean or with only a few moist crumbs (not wet batter), your bread is done.
Final Thoughts
This Pumpkin Bread Recipe is one of those warm, inviting treats that feels like a hug in food form. Whether you’re enjoying it as a breakfast pick-me-up, an afternoon snack, or a last-minute dessert, it delivers every time. Grab your ingredients and give it a go—you might just find it becoming a beloved staple in your baking repertoire!
PrintPumpkin Bread Recipe
This classic pumpkin bread recipe is rich, moist, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or anytime you crave a comforting, sweet loaf, it combines creamy pumpkin puree with tender crumb and a balanced sweetness. Two easy-to-make loaves are perfect for sharing or savoring throughout the week.
- Prep Time: 20 Minutes
- Cook Time: 65 Minutes
- Total Time: 1 Hour 30 Minutes
- Yield: 2 loaves
- Category: Baking
- Method: Baking
- Cuisine: American
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 (e.g., Libby’s)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and place an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour to prevent sticking, or use a baking spray with flour like Pam with Flour.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar on medium speed until just blended.
- Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy. Then beat in the pumpkin puree. The mixture may appear slightly grainy or curdled, which is normal.
- Combine Mixtures: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined, avoiding overmixing to keep the bread tender.
- Transfer Batter and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pans for about 10 minutes, then turn the loaves out onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour mixture is added to prevent a tough texture.
- You can add nuts, such as walnuts or pecans, for extra crunch if desired.
- Store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
- This bread freezes well; wrap tightly and freeze slices for up to 3 months.
