Pumpkin Bread is a moist, tender quick bread made with pumpkin puree, warm fall spices, and brown sugar. It has a soft crumb, a lightly crisp top, and a balanced pumpkin flavor with notes of cinnamon, ginger, and nutmeg.
This version uses oil instead of butter to keep the loaf moist and tender, while a simple one-bowl batter makes it easy to prepare. It needs no yeast or special equipment and is ready for the oven in about 15 minutes.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Additional Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Servings: 10 slices
- Difficulty: Easy
What Makes This Recipe Work
- Pumpkin puree keeps the crumb moist, adding moisture without requiring dairy.
- Oil creates a tender texture, helping the bread stay soft after cooling.
- Brown sugar adds depth with its mild molasses flavor, complementing pumpkin and spices.
- A balanced spice blend enhances the pumpkin flavor without masking it.
- Baking at 350°F protects the loaf, allowing the center to cook while the top browns gently.
Tools for This Recipe
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredient Notes
- ■ Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling.
- ■ Neutral oil: Keeps the loaf soft; melted unsalted butter can be used instead.
- ■ Brown sugar: Contributes moisture; can be replaced with granulated sugar.
- ■ Warm spices: Cinnamon, ginger, and nutmeg provide classic flavor; pumpkin pie spice can substitute.
- ■ Eggs: Provide structure; no reliable egg-free substitution without changing texture.
Step-by-Step Method
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leaveners and spices are evenly distributed.
- Combine the wet ingredients. In a large bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth. The mixture should look thick and evenly blended, with no visible streaks of pumpkin.
- Make the batter. Add the dry ingredients to the pumpkin mixture. Fold with a rubber spatula just until no dry flour remains. The batter should be thick but easily spreadable. Do not overmix, or the finished bread can become tough.
- Fill the loaf pan. Transfer the batter to the prepared pan and smooth the top with the spatula. Gently tap the pan once or twice on the counter to remove any large air pockets.
- Bake the bread. Bake at 350°F (175°C) for 50 to 55 minutes. The top should be domed and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- Check the center. If the top is browning quickly while the center is still wet, loosely cover the loaf with aluminum foil for the final 10 to 15 minutes. Avoid opening the oven repeatedly because this can interfere with even baking.
- Cool before slicing. Let the loaf cool in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Allow it to cool for at least another 30 minutes before slicing. The crumb will become more stable as it cools.
Make-Ahead and Storage Notes
- Store completely cooled Pumpkin Bread tightly wrapped or in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it in an airtight container for up to 1 week.
- The whole loaf or individual slices can be frozen for up to 3 months.
FAQ
Can I use fresh pumpkin puree instead of canned?
Yes, as long as the homemade puree is thick and smooth. If it contains noticeably more water than canned pumpkin, drain it before measuring.
Why is my pumpkin bread dense?
Overmixing, too much flour, expired leavening agents, or excess moisture from watery pumpkin puree can contribute to a dense loaf.
Can I add chocolate chips or nuts?
Yes. Fold up to 1 cup (170 g) chocolate chips or chopped nuts into the finished batter.
How do I know when Pumpkin Bread is done?
A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The center should feel set when gently pressed.
Can I make Pumpkin Bread ahead of time?
Yes. Bake it up to 1 day ahead and keep it tightly covered at room temperature.
Ingredients
Method
Method
- Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leaveners and spices are evenly distributed.
- In a large bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth. The mixture should look thick and evenly blended, with no visible streaks of pumpkin.
- Add the dry ingredients to the pumpkin mixture: Fold with a rubber spatula just until no dry flour remains. The batter should be thick but easily spreadable. Do not overmix, or the finished bread can become tough.
- Transfer the batter to the prepared pan and smooth the top with the spatula. Gently tap the pan once or twice on the counter to remove any large air pockets.
- Bake at 350°F (175°C) for 50 to 55 minutes. The top should be domed and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- If the top is browning quickly while the center is still wet, loosely cover the loaf with aluminum foil for the final 10 to 15 minutes. Avoid opening the oven repeatedly because this can interfere with even baking.
- Let the loaf cool in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Allow it to cool for at least another 30 minutes before slicing. The crumb will become more stable as it cools.
