Pumpkin bread is the essence of fall baking a loaf that fills the kitchen with the sweet scent of cinnamon and spice, wrapping you up in warmth with every slice. I still remember my first batch, fresh from the oven on a crisp October afternoon, the golden-orange crumb studded with crunchy pecans and dusted with a flurry of powdered sugar. Whether you enjoy it plain, slathered with butter, or paired with your morning coffee, homemade pumpkin bread is pure comfort. This recipe yields a super-moist, flavorful loaf every time easy to make, freezer-friendly, and the best way to celebrate pumpkin season!
What Is Pumpkin Bread?
Pumpkin bread is a sweet, quick bread made with real pumpkin puree and a blend of warming spices like cinnamon, nutmeg, and cloves. Unlike yeast breads, it’s leavened with baking soda and baking powder for a tender crumb. Pumpkin bread can be enjoyed as breakfast, a snack, or even dessert, often topped with nuts or a sprinkle of powdered sugar. It’s beloved for its moist texture, rich pumpkin flavor, and ability to keep well for days.
Why You’ll Fall in Love with This Recipe
- Moist and Tender: The perfect crumb that never dries out.
- Simple Ingredients: Pantry staples and canned or homemade pumpkin puree.
- Perfectly Spiced: Warm cinnamon, nutmeg, and cloves shine through.
- One-Bowl Wonder: Quick to mix up no mixer required!
- Stays Fresh: Gets even better after a day or two.
- Customizable: Add chocolate chips, nuts, or dried fruit.
- Freezer-Friendly: Make ahead for easy breakfasts or snacks.
How Does Pumpkin Bread Taste?
This pumpkin bread is sweet but not cloying, with a deep pumpkin flavor balanced by warm spices and a hint of vanilla. The crumb is moist, dense, and satisfying—never gummy or dry. Pecans (or walnuts) add a delightful crunch on top, while a dusting of powdered sugar gives it that bakery-style finish. Every bite is nostalgic and utterly irresistible!
Health & Ingredient Benefits
- Pumpkin: Rich in vitamin A, fiber, and antioxidants.
- Eggs: Provide protein and structure.
- Spices: Offer anti-inflammatory benefits and bold flavor.
- Nuts (optional): Add healthy fats and crunch.
- Lower in Fat: Uses oil instead of butter for a lighter crumb.
- Easy to Make Dairy-Free: Simply use non-dairy milk.
Ingredients You’ll Need
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger)
- 1 cup (200g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pie filling)
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¼ cup (60ml) milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
- ½ cup chopped pecans or walnuts (optional), plus extra for topping
- Powdered sugar, for dusting (optional)
Tools You’ll Need
- 9×5-inch loaf pan
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper or nonstick spray
- Wire rack (for cooling)
Optional Substitutions & Additions
- Gluten-Free: Use 1:1 GF all-purpose flour blend.
- Dairy-Free: Use non-dairy milk (almond, soy, oat).
- Low Sugar: Swap half the sugar for coconut sugar.
- Add-Ins: Chocolate chips, dried cranberries, or pumpkin seeds.
- Topping: Try a cinnamon streusel or maple glaze.
How to Make Pumpkin Bread
- Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices. - Mix Wet Ingredients:
In another bowl, whisk eggs, sugar, brown sugar, pumpkin puree, oil, milk, and vanilla until smooth. - Combine:
Add wet ingredients to dry and fold gently until just combined (do not overmix). Stir in nuts or chocolate chips, if using. - Bake:
Pour batter into prepared pan. Sprinkle with extra nuts, if desired. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Cool in pan 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
What to Serve With Pumpkin Bread
- Hot coffee, tea, or spiced cider
- A smear of cream cheese, butter, or nut butter
- Fresh fruit or yogurt for breakfast
- As a sweet side for holiday brunch
Tips for Success
- Don’t Overmix: Stir until just combined for a tender crumb.
- Check Doneness: Insert a toothpick into the center; it should come out clean.
- Let Cool: Cooling helps the loaf firm up and slice cleanly.
- Store Properly: Wrap tightly to keep moist for days.
- Customize: Adjust spices and add-ins to your taste.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: Only use pure pumpkin puree.
- Overbaking: Check at 50 minutes to avoid a dry loaf.
- Overmixing: Results in a tough texture.
- Not Letting Cool: Slicing while hot can make it crumble.
- Incorrect Pan Size: Too small or large will affect bake time.
How to Store & Reheat
Store: Wrap cooled loaf in plastic wrap; store at room temp 3 days, or in fridge up to 1 week.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight at room temp.
Reheat: Warm slices in microwave for 10–15 seconds or toast lightly.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes! Roast and puree sugar pumpkin for best flavor.
Can I make muffins?
Absolutely—divide batter into a muffin tin, bake 18–22 minutes.
Can I reduce the sugar?
Yes, but the bread may be less moist and flavorful.
Can I add chocolate chips or nuts?
Yes! Fold in ½–1 cup of your favorites.
Why is my bread gummy?
Usually from underbaking or too much pumpkin. Check with a toothpick for doneness.
Nutritional Info (Approximate per slice, 12 slices)
- Calories: 210
- Fat: 8g
- Carbs: 33g
- Fiber: 2g
- Protein: 3g
- Sugar: 16g
Conclusion
Pumpkin bread is a timeless treat that brings cozy fall flavors to your kitchen all season long. With its moist crumb, bold spices, and customizable mix-ins, it’s the loaf you’ll want to bake on repeat share a slice, and watch it disappear!
Print
Perfectly Moist Pumpkin Bread: A Cozy Classic for Fall Baking
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices) 1x
Description
This moist pumpkin bread is loaded with pumpkin puree and warming spices, topped with pecans and powdered sugar. The perfect cozy loaf for breakfast, snacking, or dessert all fall long!
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger)
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil or melted coconut oil
¼ cup milk (dairy or non-dairy)
2 teaspoons vanilla extract
½ cup chopped pecans or walnuts (optional), plus extra for topping
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
In another bowl, whisk eggs, sugar, brown sugar, pumpkin, oil, milk, and vanilla.
Add wet to dry ingredients; fold until just combined. Stir in nuts if using.
Pour batter into loaf pan. Top with extra nuts if desired.
Bake 50–60 minutes, until a toothpick in center comes out clean.
Cool 10 minutes in pan, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
Store wrapped at room temp 3 days or in fridge 1 week. Freeze up to 2 months. Add chocolate chips or dried cranberries for a twist. Bake as muffins (18–22 min).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked, Oven
Keywords: pumpkin bread, moist pumpkin loaf, fall baking, easy pumpkin recipe, quick bread, pecan pumpkin bread, spiced loaf, breakfast bread, holiday baking, dairy free pumpkin bread
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