This pumpkin bread is warm, soft, and just the right amount of sweet. With cozy spices like cinnamon and nutmeg, it’s a perfect treat for fall or any time you want a taste of comfort!
I love enjoying a slice with my morning coffee. It’s also great for sharing, but let’s be honest—hiding a loaf for yourself is totally okay too! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Use canned pumpkin puree for convenience, or make your own by roasting fresh pumpkin. Avoid pumpkin pie filling as it has added sugars and spices. If you need a substitute, try unsweetened applesauce for a different flavor.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives this bread its signature taste. Feel free to adjust the amounts according to your preference or use pumpkin pie spice as a shortcut. If you’re missing some spices, adding extra cinnamon can still work well!
Oil vs. Butter: I personally prefer vegetable oil for moisture, but melted butter adds a rich flavor. Either works perfectly! If you want a lighter option, you can use applesauce instead of oil or butter.
Eggs: Eggs help bind the batter and add moisture. If you’re vegan or allergic to eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
What’s the Best Way to Prevent Overmixing the Batter?
Overmixing can lead to dense bread, so here’s how to keep it light and fluffy:
- Mix the dry and wet ingredients separately; it makes it easier to combine them without overdoing it.
- When adding the wet to the dry, gently fold them together with a spatula or wooden spoon. Stop mixing as soon as you no longer see dry flour.
- A few small lumps are perfectly fine; they’ll bake out!
These tips will help ensure that your pumpkin bread comes out light, fluffy, and delicious every time! Enjoy baking!
How to Make Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) water or buttermilk
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious pumpkin bread takes about 15-20 minutes to prepare and approximately 60-70 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan. Altogether, you’ll be enjoying this tasty treat in about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). Mix them well so everything is evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs. Then, add the pumpkin puree, oil (or melted butter), water (or buttermilk), and vanilla extract. Mix it all together until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Now, carefully pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. It’s okay if there are a few lumps—don’t overmix!
5. Prepare for Baking:
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula so it’s nice and even.
6. Bake the Bread:
Place the loaf pan in the oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean, it’s ready!
7. Cool the Bread:
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps keep the bread from becoming soggy at the bottom.
8. Serve and Enjoy:
If you like, dust the top of the cooled bread with a sprinkle of powdered sugar for a pretty finish. Slice it up and enjoy your moist, warmly spiced pumpkin bread on its own or spread with a little butter!
Enjoy your homemade pumpkin bread! It’s perfect for breakfast, an afternoon snack, or sharing with friends! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast it until tender, scoop out the flesh, and blend it until smooth to make your own puree. Just make sure it is completely cooled before adding it to the recipe.
How Should I Store Leftover Pumpkin Bread?
To store leftover pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it before freezing for easy thawing!
Can I Add Nuts or Seeds to the Bread?
Yes, you can! Chopped walnuts, pecans, or pumpkin seeds make great additions. Just fold in about 1/2 cup into the batter before pouring it into the loaf pan for added crunch and flavor!
What Should I Do If My Bread Is Too Dense?
If your pumpkin bread comes out dense, it may have been overmixed, or there could have been too much flour. To prevent this next time, be sure to spoon your flour into the measuring cup and level it off with a knife, and mix just until combined. A few lumps are okay!
