Breads

Best Pumpkin Bread Recipe

By Martha

Everyday Kitchen Bliss!

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This pumpkin bread is a perfect fall treat, offering a moist, dense texture bursting with pumpkin flavor and warm spices. It’s easy to make with simple ingredients, and it’s the ideal snack for cozy mornings or afternoon indulgences. Whether you’re a pumpkin lover or new to baking, this recipe is a must-try.

Why You’ll Love This Recipe:

  • Quick and Easy: Comes together in just 10 minutes of prep, and no mixer is required.
  • Packed with Pumpkin Flavor: Uses a full can of pumpkin puree for maximum flavor.
  • Perfect Texture: Soft and moist, ideal for serving warm with butter or room temperature.
  • Versatile: Customize with nuts, chocolate chips, or even a cream cheese swirl.
  • Great for Gifting: Travels well and stays fresh for days.

Ingredients You’ll Need:

  • All-Purpose Flour: The base for the bread, giving it structure.
  • Pumpkin Puree: Use 15 oz of canned pumpkin, not pumpkin pie filling.
  • Granulated and Brown Sugar: A blend of sugars for sweetness and moisture.
  • Vegetable Oil: Adds moisture without overpowering the pumpkin flavor. Can use canola oil.
  • Eggs: Helps bind the ingredients together.
  • Vanilla Extract: Adds depth to the flavor.
  • Pumpkin Pie Spice: A combination of cinnamon, ginger, cloves, nutmeg, and allspice to enhance the pumpkin flavor.
  • Baking Soda and Salt: For leavening and balancing the sweetness.

How to Make Pumpkin Bread:

Get ready to bake the best pumpkin bread you’ve ever tasted! This moist, spiced loaf is packed with all the fall flavors you love – cinnamon, nutmeg, and of course, real pumpkin. Perfect for cozy mornings or a sweet snack, this recipe will quickly become a family favorite. Surprise your taste buds – full recipe inside! #PumpkinBread #FallBaking #PumpkinRecipe #BestPumpkinBread #MoistPumpkinBread #EasyBaking #AutumnRecipes #PumpkinSpice

Step-by-Step Instructions:

  1. Preheat the Oven: Set to 375°F. Grease and line a loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk flour, pumpkin spice, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla.
  4. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until combined.
  5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, covering the top with foil halfway to prevent over-browning.
  6. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.

Helpful Tips:

Get ready to bake the best pumpkin bread you’ve ever tasted! This moist, spiced loaf is packed with all the fall flavors you love – cinnamon, nutmeg, and of course, real pumpkin. Perfect for cozy mornings or a sweet snack, this recipe will quickly become a family favorite. Surprise your taste buds – full recipe inside! #PumpkinBread #FallBaking #PumpkinRecipe #BestPumpkinBread #MoistPumpkinBread #EasyBaking #AutumnRecipes #PumpkinSpice

  • Don’t Overmix: Overmixing can make the bread dense. Stir just until the flour disappears.
  • Foil Trick: Cover the top with foil halfway through to avoid over-browning while allowing the bread to bake through.
  • Parchment Paper: This helps remove the loaf easily from the pan after baking.

Details:

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (about 8 slices)
  • Category: Dessert/Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Notes:

  • Store the bread in an airtight container for up to 4 days at room temperature or in the fridge for a week.
  • This bread freezes well. Wrap tightly in plastic wrap, and freeze for up to 3 months.

Frequently Asked Questions:

Can I use butter instead of oil?
Yes, melted butter can be substituted for oil for a slightly richer flavor.

How can I make pumpkin muffins?
Simply pour the batter into a muffin tin and bake for 18-20 minutes.

Storage Instructions:

  • Room Temperature: Wrap tightly and store for up to 4 days.
  • Refrigerate: Keep in an airtight container for up to a week.
  • Freeze: Wrap in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

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Conclusion:

This moist and flavorful pumpkin bread is a foolproof recipe that will satisfy your autumn cravings. Try customizing it with your favorite add-ins like nuts or chocolate chips for an extra indulgent twist. Enjoy!

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Best Pumpkin Bread Recipe


  • Author: Martha

Description

This pumpkin bread is a perfect fall treat, offering a moist, dense texture bursting with pumpkin flavor and warm spices. It’s easy to make with simple ingredients, and it’s the ideal snack for cozy mornings or afternoon indulgences. Whether you’re a pumpkin lover or new to baking, this recipe is a must-try.


Ingredients

  • All-Purpose Flour: The base for the bread, giving it structure.
  • Pumpkin Puree: Use 15 oz of canned pumpkin, not pumpkin pie filling.
  • Granulated and Brown Sugar: A blend of sugars for sweetness and moisture.
  • Vegetable Oil: Adds moisture without overpowering the pumpkin flavor. Can use canola oil.
  • Eggs: Helps bind the ingredients together.
  • Vanilla Extract: Adds depth to the flavor.
  • Pumpkin Pie Spice: A combination of cinnamon, ginger, cloves, nutmeg, and allspice to enhance the pumpkin flavor.
  • Baking Soda and Salt: For leavening and balancing the sweetness.

Instructions

  • Preheat the Oven: Set to 375°F. Grease and line a loaf pan with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk flour, pumpkin spice, baking soda, and salt.
  • Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla.
  • Combine the Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until combined.
  • Bake: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, covering the top with foil halfway to prevent over-browning.
  • Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

  • Store the bread in an airtight container for up to 4 days at room temperature or in the fridge for a week.
  • This bread freezes well. Wrap tightly in plastic wrap, and freeze for up to 3 months.

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