Pumpkin Bread Recipe
A delightful, warmly spiced loaf of pumpkin bread is a timeless treat that signals the cozy arrival of autumn. Each slice brings comforting aromas of cinnamon, cloves, and nutmeg, perfectly capturing the season’s essence. Whether for breakfast, dessert, or an afternoon snack, this pumpkin bread is wonderfully versatile, fitting seamlessly into any occasion. With its rich pumpkin flavor, soft crumb, and delightful warmth from spices, this recipe is sure to become a staple.
Ingredients Breakdown
The essential ingredients in this pumpkin bread come together to create a perfectly moist and flavorful loaf. Pumpkin purée, the star ingredient, provides a subtle sweetness and moisture, resulting in a tender crumb. Spices like cinnamon, nutmeg, and cloves add warmth, evoking fall flavors that enhance the overall experience. Sugar lends sweetness while balancing the earthy flavor of the pumpkin. Softened butter adds a creamy richness, giving the bread a tender, slightly dense texture.
For those interested in alternative options, consider using brown sugar for a deeper, caramel-like sweetness, or substituting oil for butter if you prefer a softer crumb. For a slightly healthier twist, whole-wheat flour can be used for a portion of the all-purpose flour, though this may alter the bread’s texture.
Step-by-Step Baking Instructions
Start by preheating the oven to 325°F, positioning a rack in the center to ensure even baking. Prepare two 8 x 4-inch loaf pans by greasing them generously with butter, followed by a light dusting of flour for easy release. Alternatively, a baking spray with flour works well for a non-stick finish.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg until well-combined. This step helps ensure even distribution of leavening agents and spices, which is crucial for a balanced flavor.
In a separate large bowl, cream the softened butter and sugar together using an electric mixer at medium speed until the mixture becomes smooth. Gradually beat in the eggs one at a time, making sure each is fully incorporated. Continue to mix until the batter achieves a light, fluffy texture. Next, fold in the pumpkin purée; the batter may appear curdled at this stage, which is completely normal and will smooth out once the dry ingredients are added.
Gradually incorporate the dry ingredients into the wet mixture on low speed, blending only until the ingredients are just combined to prevent overmixing. Divide the batter evenly between the prepared pans, leveling the tops with a spatula. Bake for 65 to 75 minutes, checking for doneness by inserting a toothpick into the center. Once it comes out clean, remove the pans from the oven. Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely, locking in all the moisture and flavor.
Recipe Tips & Frequently Asked Questions
How to avoid overmixing:
Stir the ingredients gently and only until combined to keep the bread light and airy.
Adjusting baking time:
Every oven varies slightly; check the bread at the 65-minute mark and add additional time as needed.
Adding mix-ins:
Enhance the texture with chocolate chips, chopped nuts, or even dried cranberries.
Storage tips:
Keep the bread in an airtight container at room temperature for up to three days or freeze it for up to three months for longer storage.
Can I substitute fresh pumpkin?:
Freshly roasted pumpkin purée works well, though it might add slightly more moisture.
Dense bread fix:
Ensure ingredients are measured accurately and avoid overmixing.
Preventing browning:
If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.
Gluten-free or vegan options:
Use a gluten-free flour blend for a gluten-free version. For a vegan loaf, substitute eggs with flax eggs, butter with oil, and ensure the sugar is vegan.
What to Serve with This Recipe
Pumpkin bread is delicious on its own, but it pairs beautifully with a few simple toppings. Spread with a pat of butter, a smear of cream cheese, or a dollop of pumpkin butter for an extra burst of autumnal flavor. To enjoy it alongside a warm beverage, pair it with coffee or tea for a cozy morning treat, or serve it with hot chocolate for a comforting dessert. This versatile bread also makes a delightful brunch item, served with fresh fruit and a sprinkle of cinnamon.
Customization Ideas
Add your own twist to this classic recipe by incorporating a few creative variations. A crumbly streusel topping can add a satisfying crunch, while chocolate chips, pecans, or walnuts folded into the batter offer delightful texture and flavor. If you’re looking for a lighter treat, consider making this recipe as muffins or mini loaves for individual servings that bake faster. You can also experiment with spices, like adding a pinch of cardamom or ginger for a unique depth, or include dried fruits such as raisins or cranberries for a sweet, chewy contrast.
Pumpkin bread is a quintessential fall favorite that is as enjoyable to bake as it is to eat. The recipe is not only versatile but also makes a perfect gift during the holiday season, as it travels well and keeps fresh. Whether you enjoy it warm from the oven or sliced for a quick breakfast, this pumpkin bread recipe is bound to bring a bit of seasonal cheer with each slice. Serve it up, savor the flavors of fall, and enjoy this delightful bread all season long.
Ingredients
2 large eggs
2 cups sugar
1½ sticks (¾ cup) unsalted butter, softened
1 (15-oz) can 100% pure pumpkin (Libby’s recommended)
2 cups all-purpose flour, spooned and leveled-off
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Instructions
Preheat your oven to 325°F and position a rack in the center. Generously coat two 8 x 4-inch loaf pans with butter, followed by a dusting of flour. Alternatively, you can use a baking spray that contains flour, like Pam with Flour or Baker’s Joy.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg until thoroughly combined. Set this dry mixture aside.
In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue to mix until the texture is light and fluffy. Stir in the pumpkin puree, noting that the batter may appear slightly curdled at this point — this is normal.
Gradually add the dry ingredients to the wet mixture, blending on low speed until the batter is smooth and fully combined.
Divide the batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow the loaves to cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.
Pumpkin Bread Recipe
Ingredients
- 2 large eggs
- 2 cups sugar
- 1½ sticks ¾ cup unsalted butter, softened
- 1 15-oz can 100% pure pumpkin (Libby’s recommended)
- 2 cups all-purpose flour spooned and leveled-off
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 325°F and position a rack in the center. Generously coat two 8 x 4-inch loaf pans with butter, followed by a dusting of flour. Alternatively, you can use a baking spray that contains flour, like Pam with Flour or Baker’s Joy.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg until thoroughly combined. Set this dry mixture aside.
- In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue to mix until the texture is light and fluffy. Stir in the pumpkin puree, noting that the batter may appear slightly curdled at this point — this is normal.
- Gradually add the dry ingredients to the wet mixture, blending on low speed until the batter is smooth and fully combined.
- Divide the batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow the loaves to cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.