If you only bake one thing this fall, make it this pumpkin bread recipe. It is soft, deeply spiced, and also stays moist for days. Moreover, it comes together in one bowl with no mixer required.
October is peak pumpkin season. Meanwhile, the air turns crisp, and the kitchen begs for cinnamon and cloves. In fact, the pumpkin is a true North American native with thousands of years of history (Wikipedia). This loaf captures all of that cozy autumn flavor in every slice.
You do not need fancy equipment. Just a bowl, a whisk, and a loaf pan. As a result, this is a perfect bake for beginners. The batter takes fifteen minutes to mix.
Why You’ll Love This Pumpkin Bread Recipe
- One bowl, no mixer. Everything mixes by hand in minutes. Therefore, cleanup is easy too.
- Stays moist for days. The pumpkin purée and oil keep every slice soft and tender.
- Warm fall spices. Cinnamon, nutmeg, ginger, and cloves in every single bite.
- Simple pantry ingredients. No hard-to-find items here. In addition, canned pumpkin makes this recipe foolproof all year long.
- Freezer friendly. Bake now and enjoy later. In fact, slices thaw perfectly.
- Always a crowd pleaser. This pumpkin bread recipe never lasts long on the counter.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs, at room temperature
- ½ cup vegetable oil
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons pure vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Ingredient notes: Use plain canned pumpkin purée, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, so it throws off the flavor. Room-temperature eggs blend more smoothly. For a tender crumb, spoon flour into the cup and level it off. Finally, the oil-and-butter combo gives rich flavor plus lasting moisture.
How to Make This Pumpkin Bread Recipe
Step 1 — Preheat the oven. Set it to 350°F (175°C). Then grease a 9×5-inch loaf pan and line it with parchment paper for easy lifting.
Step 2 — Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, salt, and pumpkin pie spice. First, this evenly distributes the leavening through the flour. Next, set the bowl aside.
Step 3 — Mix the wet ingredients. In a second bowl, whisk the pumpkin purée, eggs, oil, melted butter, both sugars, and vanilla. Then stir until the mixture looks smooth and glossy.
Step 4 — Combine wet and dry. Pour the wet mixture into the dry ingredients. Next, fold gently with a spatula until just combined. A few small lumps are completely fine. However, do not overmix, or the bread will turn out dense.
Step 5 — Bake. Pour the batter into the prepared pan and smooth the top. Finally, bake for 60 to 65 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs.
Step 6 — Cool completely. Let the bread rest in the pan for 15 minutes, then cool fully on a wire rack. Otherwise, slicing too soon makes the crumb gummy.
Tips for the Best Pumpkin Bread Recipe
- Do not overmix. Stir just until the flour disappears. Otherwise, overmixing develops gluten and makes the loaf tough instead of tender.
- Check early. Start checking at 55 minutes, since ovens vary. In addition, tent with foil if the top browns too quickly.
- Use pure purée. Double-check that the can says “100% pumpkin.” Pie filling will make the bread overly sweet and soggy in the middle.
- Cool before slicing. However tempting, a full cool sets the crumb for clean slices.
- Room-temperature eggs matter. Cold eggs can make the melted butter seize up. Therefore, set the eggs out about 30 minutes before you start.
- Make it your own. Once you master this pumpkin bread recipe, try the fun variations below. Each one starts with this same reliable base.
Pumpkin Bread Recipe Variations
- Chocolate chip: Fold ¾ cup semi-sweet chocolate chips into the batter. Moreover, warm spice plus melty chocolate is unbeatable.
- Cream cheese swirl: Beat 8 oz softened cream cheese with ¼ cup sugar and 1 egg until smooth. Then dollop over the batter and swirl with a knife for a tangy ribbon in every slice.
- Pumpkin muffins: Divide among 12 lined muffin cups, filling three-quarters full. Bake at 350°F for 18 to 22 minutes.
- Streusel topping: Mix ¼ cup brown sugar, ¼ cup flour, 3 tablespoons cold butter, and ½ teaspoon cinnamon until crumbly. Sprinkle over the batter before baking for a crunchy lid.
Storage and Freezing
Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. Moreover, this pumpkin bread recipe freezes very well. Alternatively, wrap the loaf or individual slices in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions
Why is my pumpkin bread recipe dry?
Dry pumpkin bread usually means overbaking or too much flour. First, check your oven temperature. Next, spoon flour into the cup and level it off. Finally, pull the loaf when the toothpick shows moist crumbs.
Can I use fresh pumpkin instead of canned in this pumpkin bread recipe?
Yes, but it takes extra work. Roast until tender, then blend completely smooth. In addition, blot excess moisture with paper towels. Canned purée, however, gives more consistent results for this pumpkin bread recipe.
Can I make this pumpkin bread recipe into muffins?
Absolutely. Line a muffin tin with paper liners and fill each cup three-quarters full. Bake at 350°F for 18 to 22 minutes. This pumpkin bread recipe makes about 12 muffins.
How do I know when pumpkin bread is done?
Insert a toothpick into the thickest part. It should come out with a few moist crumbs. If the top darkens but the center is wet, tent with foil and keep baking.
Can I reduce the sugar in this recipe?
You can cut the granulated sugar to ¾ cup safely. However, sugar adds moisture too. As a result, the loaf may be slightly less tender.
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Nutrition
Estimated per slice (1 of 10 slices): 370 calories, 48g carbohydrates, 5g protein, 18g fat, 95mg cholesterol, 240mg sodium, 2g fiber, 30g sugar.