This easy Pumpkin Bread recipe is made with pure pumpkin puree, vegetable oil, cinnamon, nutmeg, and allspice. This recipe creates two incredibly moist, tender, and warmly spiced loaves. It’s perfect for a cozy autumn breakfast or afternoon snack, yielding two full loaves to enjoy and share.
The Best Pumpkin Bread Recipe Ingredients
- Unsalted butter, for the pans
- 3 1/2 cups all-purpose flour, plus more for the pans
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- One 15-ounce can pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
How To Make The Best Pumpkin Bread Recipe
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Generously grease two 9-by-5-inch loaf pans with butter, then lightly dust them with flour, tapping out any excess.
- Mix the wet ingredients: In a large bowl, whisk together the sugar and vegetable oil until they are fully combined. Add the lightly beaten eggs and the pumpkin puree, and whisk again until everything is smooth.
- Combine the dry ingredients: In a separate medium bowl, add the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves. Whisk them together until evenly distributed.
- Create the batter: Add half of the dry ingredient mixture to the wet pumpkin mixture and stir gently until just combined. Pour in half of the water and stir again. Repeat the process with the remaining dry ingredients and the remaining water, stirring only until you no longer see streaks of flour.
- Bake the loaves: Divide the batter evenly between the two prepared loaf pans. Bake for about 1 hour, or until a cake tester or wooden skewer inserted into the center of a loaf comes out clean.
- Cool the bread: Allow the loaves to cool in their pans on a wire rack for 10 minutes. Then, carefully turn the loaves out of the pans and let them cool completely on the wire rack for about 1 hour before slicing.
Recipe Tips
- Measure Flour Correctly: For a moist, tender crumb, avoid packing the flour. Spoon the flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag compacts the flour, which can lead to dry bread.
- Do Not Overmix: When combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can make your pumpkin bread tough and dense instead of soft and tender.
- Use Pure Pumpkin Puree: Be sure to buy 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which will alter the flavor and sweetness of your bread.
- Cool Before Slicing: It’s tempting to slice into the warm bread, but letting it cool completely is crucial. This allows the internal structure to set, resulting in clean, even slices that don’t crumble.
What To Serve Pumpkin Bread
This pumpkin bread is delicious all on its own, especially with a hot cup of coffee or tea for a perfect autumn breakfast. For an extra treat, serve a warm slice slathered with softened butter or a generous smear of cream cheese. You can also elevate its flavor with a sweet drizzle of honey or pure maple syrup.
How To Store Pumpkin Bread Leftovers
- Refrigerate: Wrap the cooled loaves tightly in plastic wrap or place them in an airtight container. The bread will stay moist at room temperature for up to 3 days. To keep it fresh for longer, you can store it in the refrigerator for up to one week.
- Freeze: Since this recipe makes two loaves, it’s perfect for freezing. Allow one loaf to cool completely, then wrap it securely in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
The Best Pumpkin Bread Recipe Nutrition Facts
- Calories: 285 kcal
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 31mg
- Sodium: 385mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g Sugars: 25g
- Protein: 3g
Frequently Asked Questions
- Can I add chocolate chips or nuts to this bread? Yes, absolutely! You can fold in about 1 to 1 1/2 cups of semi-sweet chocolate chips, chopped walnuts, or pecans into the batter at the very end.
- Can I make muffins from this recipe? This batter works wonderfully for muffins. Simply line a muffin tin with paper liners, fill them about two-thirds full, and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Why did my pumpkin bread turn out dense? A dense or gummy texture is usually caused by one of two things: overmixing the batter, which makes it tough, or underbaking it, which means the center hasn’t had time to set properly. Be sure to mix just until combined and bake until a cake tester comes out completely clean.
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The Best Pumpkin Bread Recipe
Description
This easy pumpkin bread recipe produces two perfectly moist, tender, and warmly spiced loaves. Made with pure pumpkin puree and a blend of cinnamon, nutmeg, and cloves, it’s the ultimate autumn comfort food. It couldn’t be simpler to make and is perfect for breakfast or an afternoon snack.
Ingredients
Instructions
- Prepare pans: Preheat oven to 350°F (175°C). Butter and flour two 9-by-5-inch loaf pans.
- Mix wet ingredients: In a large bowl, whisk together sugar and oil. Whisk in eggs and pumpkin puree until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, salt, baking soda, baking powder, and all spices.
- Combine: Add half the dry ingredients to the pumpkin mixture and stir, then add half the water and stir. Repeat with the remaining dry ingredients and water, mixing just until combined.
- Bake: Divide batter between the pans. Bake for 1 hour, or until a cake tester inserted into the center comes out clean.
- Cool: Let loaves cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.