This pumpkin bread is moist, fluffy, and packed with cozy spices like cinnamon and nutmeg. It’s perfect for any fall day or whenever you need a taste of autumn!
Whenever I make it, the whole house smells amazing! I love having a slice warm with butter—it’s pure heaven. Give it a try, and your friends might just ask for the recipe! 🎃
Key Ingredients & Substitutions
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier flavor. If you want gluten-free, try almond flour with a little extra baking soda.
Spices: The blend of spices really defines the flavor. If you don’t have ground cloves or ginger, you can skip them or use a pumpkin pie spice mix instead. It works perfectly!
Pumpkin Puree: Canned pumpkin is super convenient, but homemade pumpkin puree is great if you want a fresher taste. Just roast and blend pumpkin until smooth.
Vegetable Oil: I like using vegetable oil for moisture, but you can substitute it with melted coconut oil or even applesauce for a lighter version.
Sugars: The combo of granulated and brown sugar gives depth. If you want to reduce sugar, try using a sugar alternative like erythritol or stevia, though it may alter the texture a bit.
How Can I Achieve the Perfect Texture for My Pumpkin Bread?
Getting the right texture is all about careful mixing and baking. First, make sure you don’t overmix the batter—this can make the bread dense. Just combine until you no longer see flour.
- Use room temperature ingredients like eggs and pumpkin puree; they mix better.
- Measure flour correctly: spoon it into your measuring cup and level it off with a knife.
- Check for doneness by inserting a toothpick; it should come out clean, but a few moist crumbs are okay.
Letting the bread cool in the pan for a bit prevents it from breaking apart when you remove it. Enjoy your baking!
How to Make Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240ml) pumpkin puree (canned or homemade)
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread recipe takes about 15 minutes to prep and 60-70 minutes to bake. With a little cooling time, you’ll be enjoying delicious pumpkin bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, prepare your loaf pan by greasing and flouring a 9×5 inch pan or lining it with parchment paper. This helps the bread come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is mixed well to distribute the spices evenly in your bread.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk everything together until it’s smooth and well blended—this mixture should be nice and creamy!
4. Combine Dry and Wet Mixtures:
Now, gently add the dry ingredients to the wet mixture. Use a spatula to fold them together until just combined. Be careful not to overmix; a few lumps are okay. This keeps the bread fluffy!
5. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This helps it bake evenly.
6. Bake Your Bread:
Pop the loaf pan in the oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool the Bread:
Once baked, let the bread cool in the pan for 10 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely. This helps prevent sogginess.
8. Slice and Serve:
When the bread is cool, slice it up and enjoy! It’s great plain or spread with butter. Perfect for breakfast, a snack, or dessert. Enjoy your homemade pumpkin bread!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended, you can experiment with whole wheat flour for a heartier texture. For a gluten-free option, consider using almond flour or a gluten-free flour blend, but be aware that this may affect the bread’s texture.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in ½ to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter just before pouring it into the loaf pan. This adds extra flavor and texture to your bread.
What Happens If I Overmix the Batter?
If you overmix the batter, your pumpkin bread might turn out dense or tough instead of light and fluffy. Always mix just until the dry ingredients are incorporated to maintain the best texture. A few lumps are perfectly fine!
