After all the garlic bread, coconut banana bread, and blueberry banana bread I have baked, you would think nothing could top them, right? But guess what- this pumpkin bread recipe actually does!
It’s got that perfect mix of soft texture, flavorful warm spices, and just the right sweetness to make every bite feel a little more special. The fresh slices are soft and filled with that just-baked aroma that makes the whole kitchen cozy. But wait until you have a chilled slice- they are tender and perfectly spiced as the flavors meld in the fridge.
It’s so addictive, especially with a little butter or a cold cup of coffee, making this moist pumpkin bread perfect for any time of the day!
Why You’ll Love This Pumpkin Bread
- Soft texture that melts in your mouth every time.
- Just enough sweetness from pumpkin and sugar.
- Hot or chilled- delicious both ways!
- Perfect for breakfast, snack or midnight cravings.
- Quick and made with simple ingredients.
Fresh Pumpkin Puree Vs. Canned: What Works Best?
Choosing between fresh and canned pumpkin can actually change the character of your bread! Let’s dive a bit deeper so you know exactly what each brings to the table:
Freshly Roasted Pumpkin Puree
I love my pumpkin puree fresh from the oven- it just hits totally different! The natural flavor that comes out of freshly roasted pumpkin is unbeatable. I usually roast halved pumpkins until soft, then scoop out the flesh and let it drain a bit.
That way, the puree isn’t too watery and the loaf turns out soft and blanched- never too soggy.
Canned Pumpkin Puree
I tend to avoid the canned version when I can, but of course, when the schedule’s tight, it’s a total lifesaver. Just make sure the canned kind is pure pumpkin, not pumpkin pie filling- so the sweetness and spices stay in your control.
Honestly, you can go for either version; it all depends on whether you are in the mood to roast or relax.
How To Make Pumpkin Bread Recipe
Making this recipe is super easy; you just need to mix all the ingredients together and bake them. You can find the full list of ingredients in the recipe card. Here is just a quick visual breakdown of the recipe:
- Preheat your oven to 160 degrees Celsius, 325 degrees farenheight for 10 minutes. and prepared your loaf pan with butter and lined it with baking paper.
- Sift together all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Using a whisk, mix together until well combined and set aside.
- In another large bowl, combine white granulated sugar, eggs, unflavored vegetable oil, pumpkin puree, milk, and vanilla. Using a whisk, mix until well combined and smooth.
- Add the dry mixture to the wet ingredients and mix gently using a whisk until just combined. Do not overmix.
- Pour the batter into the prepared loaf. Drop the tin lightly on the counter to remove any large air bubbles
- Bake for 55-60 minutes, or until a skewer, toothpick, or thin knife inserted into the centre comes out clean or with a few moist crumbs on it. Check the bread at the 50-minute mark if it’s not done, then bake for another 5-10 minutes.
- Allow to cool in the tin for 10-15 minutes, before lifting the bread out of the tin and placing it onto a wire rack to cool completely.
- Once cool, slice and serve with your favorite topping and drinks!
Swirl Toppings and Extra Touches
Like that iconic Starbucks loaf with the glossy pumpkin seeds on top? Go ahead and try that- and a whole lot more- with these fun swirl and topping ideas:
Pepitas– that cafe-style crunch everybody secretly loves!
Cream Cheese– swirl in for a tangy surprise in every bite.
Nuts– chopped pecans, walnuts, and almonds for a toasty, crunchy top.
Glaze– sugar glaze, maple glaze, brown butter glaze, caramel drizzle- there’s a glaze for every mood!
Chocolate Chips– semi-sweet, milk or dark- all taste delicious.
Cinnamon-Sugar Dusting– sprinkle before baking for a wow factor.
Crust Vs. Crumb: My Baking Moments
The first time I made this pumpkin bread, I was so excited that I kept stirring- thinking it would make it extra FLUFFY. And that was a big mistake. Overmixing the batter made the crust a little tough and the center denser than I wanted.
The lesson? Have patience and gently fold the ingredients for the perfect mix- that’s how you get a tender crumb and a beautifully crisp crust every time!
Another trick I have learned is covering the bread with a kitchen towel while it cools. It helps trap just enough steam so the inside stays soft and tender while the crust stays beautifully golden. Small steps- but they make a big difference and you will thank me later when you bite into that delicious, perfectly balanced loaf!
Baking Gear Secrets
Get your gear ready before baking this fall favorite! Here’s how each tool should look to nail the perfect loaf:
Loaf Pan– a 9×5-inch loaf pan is the perfect size for this recipe.
Liner/Grease– to avoid messy edges and sticking, grease the loaf pan with butter or oil and line it with parchment paper for easy release.
Spatula– silicone spatulas let you fold the dry ingredients without deflating, and the whisk is ideal for blending the wet ingredients perfectly.
Fine Strainer– use a fine strainer to sift the dry ingredients so they mix easily.
Wire Cooling Rack– better circulation means tender crumbs! Get a wire cooling rack(if you don’t have one already!) and let your bread sit on it after baking for a crisp bottom.
Easy Pumpkin Bread Recipe
Ingredients
Dry Ingredients
- 1½ cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
Wet Ingredients
- ½ cup Vegetable Oil
- 2 large Eggs
- 1 cup Brown Sugar
- â…“ cup Granulated Sugar
- 1 cup Pumpkin Puree
Equipments
- 9X5 Loaf Pan
Instructions
Prepare The Oven and Pan
- Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
- Grab a 9×5-inch or 8×5-inch loaf pan and grease it with baking spray and line it with parchment paper.
Mix Dry Ingredients
- In a medium mixing bowl, combine flour, baking soda, cinnamon, ginger, cloves, and nutmeg.
- Stir the dry ingredients together to mix the spices evenly into the flour.
Combine Wet Ingredients
- Grab a large mixing bowl and whisk together vegetable oil, eggs, brown sugar, granulated sugar, and pumpkin puree.
- Whisk until everything is smooth and well combined.
- Pour the wet mixture over the dry ingredients and gently mix together using a rubber spatula or wooden spoon.
- Pour the batter into your prepared loaf pan.
Bake, Cool, and Enjoy!
- Bake the pumpkin bread in the preheated oven for about 50-55 minutes.
- Check the bread for doneness at 50 minutes and bake a little longer if a toothpick in the center doesn’t come out clean.
- Once baked, let the bread cool in the pan for 15 minutes.
- Carefully lift out the bread using the parchment paper and transfer to a wire rack to cool completely.
- Slice the pumpkin bread and enjoy it warm with a little butter or room temperature with your favorite fall drink, or spread some cream cheese and enjoy!
Scaling and Storing Your Loaves
Whether you want a big, cozy loaf or a mini treat, this guide has got you covered. And once it’s baked, storing, freezing and enjoying it is a breeze!
For a Bigger Batch, double the ingredients and divide the batter between two 9×5-inch loaf pans or use a slightly larger pan. Baking time may increase by 5-10 minutes, so check the doneness accordingly.
For a Smaller Batch, you can halve the recipe and bake in a mini loaf pan or muffin tray. Smaller treats bake faster- usually around 20-25 minutes.
Done with baking? Well, it’s time to store, slice or save those leftovers for later! Here’s how to do it right:
Store your pumpkin bread in an airtight container at room temperature- it will stay fresh, soft and just as flavorful for up to 3 days. For a whole loaf or too many slices to finish, freeze the loaf tightly in plastic wrap and seal in a freezer bag- they will stay fresh for up to 2 months. When you are ready to dig in, thaw the frozen slices at room temperature and warm them up in the microwave.
The first time I made this pumpkin bread, my kitchen smelled like fall, and the season hadn’t even changed yet! That’s how the aroma of cinnamon, the oven’s warmth, and tender crumbs from freshly baked pumpkin bread make moments instantly cozy and comforting.
And it’s not just the smell- this pumpkin bread genuinely makes me happy every time I have a slice. I love switching it up- chocolate chips one day, cream cheese the next and hey, sometimes a little maple glaze when I want something sweet! Whatever way I have it, hot or chilled, it’s perfect with my morning coffee and definitely one of my favorite breakfast treats.
Feeling tempted? Go ahead and bake a loaf today! Snap a pic and tag me on Instagram or drop a comment on Facebook so I can see YOUR pumpkin bread magic!
Recipe FAQs
Why Is My Pumpkin Bread A Bit Dense?
Your pumpkin bread may turn out dense if you overmix the batter. Mix until just combined and bake fully for a light and fluffy texture.
How Do I Get A Glossy Top On My Pumpkin Loaf?
Brush a tiny bit of milk or melted butter before baking to get that glossy finish without overbrowning.
Why Is My Pumpkin Bread Sinking In The Middle?
This homemade pumpkin bread may sink in the middle from taking it out too early. Always check doneness at the center and let it bake fully for a perfectly set loaf.
Can I Make This Pumpkin Bread Recipe Into Muffins?
Yes, absolutely! You can use the recipe to make pumpkin muffins. Just fill muffin cups 3/4 full and bake for about 18–22 minutes.
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