Pumpkin Bread Recipe

The moment you step into a kitchen where Pumpkin Bread is baking, you know you’re in for something special. Warm, spiced, and delightfully moist, this cozy loaf turns the simplest pantry staples—and a bit of pumpkin magic—into an irresistible treat. Perfect for breakfast, snacks, or gifting, it’s the kind of recipe you’ll want to come back to again and again!

Why You Should Make This Recipe

• Supremely Moist: Thanks to pumpkin puree and a splash of milk, every bite is tender and never dry.
• Cozy Autumn Flavor: Fragrant pumpkin pie spice and cinnamon instantly warm your kitchen and your heart.
• Easy Pantry Ingredients: You probably already have most of these staples on hand—just grab a can of pumpkin and you’re set.
• Foolproof and Flexible: Straightforward instructions mean stress-free baking, with options for nuts or a simple, nut-free loaf.

Ingredients & Substitutions

It’s really astonishing how something as comforting as Pumpkin Bread only requires a handful of everyday ingredients. Each plays an important role, from tenderizing the crumb to infusing that classic fall flavor or building a golden crust.

• All-purpose flour: This trusty base gives the bread structure, but you can swap in half whole wheat for a bit of nutty heartiness.
• Baking powder & baking soda: These leaveners work together to create a lofty, tender loaf—it’s important to check that yours are fresh!
• Pumpkin pie spice or cinnamon: Don’t skimp on this! It’s the key to those unmistakably warm and cozy autumn notes. If you like a stronger spice profile, add an extra pinch.
• Salt: Just a little brings out the sweetness and balances the flavors.
• Pumpkin puree: Not pumpkin pie filling, but pure pumpkin in a can. It’s what makes this bread ultra-moist and flavorsome. Leftovers freeze beautifully for another batch!
• Granulated sugar: Adds sweetness and helps the bread brown beautifully in the oven.
• Milk: Any type works—try whole, low-fat, or a dairy-free alternative for a slightly different texture.
• Eggs: They bind everything together and give the loaf a bit of lift. Room temperature eggs incorporate easiest.
• Vegetable oil or melted butter: Oil keeps things especially moist and neutral, while butter offers a richer flavor—either is delicious!
• Chopped pecans (optional): Stirred in for nutty crunch, pecans are optional but delightful. Walnuts or hazelnuts would also be delicious.

How to Make Pumpkin Bread

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and either grease and flour it well or line it with parchment paper. This ensures your Pumpkin Bread pops out of the pan flawlessly—never underestimate the power of good prep work!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice (or cinnamon), baking soda, and salt. Whisking helps distribute everything evenly and aerates the flour for a lighter bread.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, stir together the pumpkin puree, sugar, milk, eggs, and oil (or melted butter). Mix until smooth—the pumpkin and oil make the batter gloriously creamy at this stage.

Step 4: Bring It All Together

Gently pour the wet mixture into the bowl of dry ingredients. Use a spatula to fold everything together just until no streaks of flour remain. If you’re using pecans (or another favorite nut), fold them in now. Avoid overmixing, which can make the bread tough.

Step 5: Bake to Perfection

Pour your batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 55–65 minutes. Check for doneness by inserting a toothpick or skewer into the center—if it comes out clean or with a few moist crumbs, your Pumpkin Bread is done.

Step 6: Cool and Enjoy

Let the bread cool in the pan for about 5 minutes, then carefully transfer to a wire rack to cool completely. This keeps the crust crisp and makes for easy slicing. Trust me, as tempting as it is to dig in right away, the flavor gets even better as it cools!

How to Serve Pumpkin Bread

Garnishes

A sprinkle of powdered sugar, a swoosh of cream cheese icing, or a handful of toasted pecans on top makes every slice look bakery-worthy. For a festive touch, try a light maple glaze drizzled over the cooled loaf.

Side Dishes

Serve Pumpkin Bread alongside a steaming mug of chai, hot cocoa, or your favorite coffee for the coziest snack break. A bowl of Greek yogurt and a handful of berries alongside make it feel like the world’s best autumn breakfast.

Creative Ways to Present

For gifting, slice the cooled bread and wrap in parchment, then tie with twine for a rustic look. Or, bake mini loaves to tuck into lunch boxes or deliver to neighbors—everyone loves a personal Pumpkin Bread treat!

Make Ahead and Storage

Storing Leftovers

Once your loaf is fully cooled, wrap it tightly in foil or pop it into an airtight container. It will stay moist and delicious at room temperature for up to 2–3 days (if it lasts that long!).

Freezing

Pumpkin Bread freezes wonderfully! Wrap individual slices or the whole loaf in plastic wrap, then again in foil or in a freezer-safe bag. It’ll keep for up to four months—perfect for when you need a quick taste of autumn.

Reheating

For that just-baked coziness, reheat slices in the microwave for about 10–15 seconds, or pop them in a toaster oven. A little warmth brings out the pumpkin flavor and softens the crumb all over again.

FAQs

Final Thoughts

If you’re craving something cozy, nostalgic, and utterly delicious, this Pumpkin Bread is truly a must-bake. Share a slice with someone you love (or just treat yourself!), and let its warm spices and tender crumb remind you why homemade comforts are always the best. Happy baking!

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