Pumpkin Bread Recipe
This Pumpkin Bread Recipe is soft, moist, and full of warm fall flavors. It is made with pumpkin puree, cozy spices, and basic pantry ingredients. The bread has a tender crumb and a lightly sweet taste that makes it perfect for breakfast, dessert, or a quick snack. You don’t need a mixer, and the batter comes together in just a few minutes. This recipe is great for beginners and works well for make-ahead baking.
|
Prep Time: |
Cook Time: |
Total Time: |
|
Servings: |
Yield: |
Pumpkin Bread Ingredients
- All-purpose flour: Forms the base of the bread and gives it structure
- Pumpkin puree: Adds moisture, color, and pumpkin flavor
- Eggs: Help bind the ingredients and create a soft texture
- Sugar: Sweetens the bread and balances the spices
- Oil or butter: Keeps the bread moist for longer
- Milk: Helps create a smooth batter
- Baking soda and baking powder: Help the bread rise properly
- Warm spices: Cinnamon, nutmeg, cloves, and ginger add fall flavor
- Vanilla extract: Enhances the overall taste
Can I Use Fresh Pumpkin Puree?
Yes, you can use fresh pumpkin puree instead of canned pumpkin. Make sure the pumpkin is fully cooked, blended until smooth, and not watery. Extra moisture can make the bread dense or gummy. After blending, strain the puree using a fine strainer or cheesecloth if needed. Fresh pumpkin puree gives a lighter pumpkin flavor, while canned pumpkin provides a more consistent result.
Why You’ll Love This Recipe
- Very moist and soft texture
- Easy to make with basic ingredients
- Perfect balance of pumpkin and spices
- Great for make-ahead meals
- Freezer-friendly
Pumpkin Bread Recipe
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1½ cups pumpkin puree
- 2 large eggs
- 1 cup sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Variations
- Add chocolate chips for extra sweetness
- Mix in chopped walnuts or pecans
- Use brown sugar instead of white sugar
- Turn the batter into muffins and bake for 18–22 minutes
