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.
Why This Recipe Works
- Pumpkin puree keeps the crumb moist: It adds moisture and natural body without requiring dairy.
- Oil creates a tender texture: Unlike butter, oil remains liquid after cooling, helping the bread stay soft.
- Brown sugar adds depth: Its mild molasses flavor complements pumpkin and warm spices.
- A balanced spice blend adds warmth: Cinnamon, ginger, and nutmeg enhance the pumpkin without masking it.
- A moderate oven temperature protects the loaf: Baking at 350°F gives the center enough time to cook while allowing the top to brown gently.
Equipment Needed
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients List
Pumpkin Bread
- 1 3/4 cups all-purpose flour (219 g) — spooned and leveled
- 1 teaspoon baking soda (5 g) — fresh
- 1/2 teaspoon baking powder (2 g) — fresh
- 1 teaspoon ground cinnamon (3 g) — warm, finely ground
- 1/2 teaspoon ground ginger (1 g) — finely ground
- 1/4 teaspoon ground nutmeg (0.5 g) — freshly grated or ground
- 1/2 teaspoon fine salt (3 g) — table salt
- 2 large eggs (100 g without shells) — room temperature
- 1 cup pumpkin puree (225 g) — plain pumpkin puree, not pumpkin pie filling
- 1/2 cup packed light brown sugar (100 g) — firmly packed
- 1/3 cup granulated sugar (67 g) — regular granulated sugar
- 1/2 cup neutral vegetable oil (120 mL) — such as canola or avocado oil
- 1 teaspoon vanilla extract (5 mL) — pure or imitation vanilla
Ingredient Notes and Substitutions
- Pumpkin puree: Plain canned pumpkin gives the loaf consistent moisture and flavor. Do not use pumpkin pie filling. Homemade pumpkin puree can work if it is thick; watery puree may make the bread dense or gummy.
- Neutral oil: Oil keeps the loaf soft and moist. Melted unsalted butter can replace it in the same volume, but the cooled bread will have a slightly firmer crumb and richer buttery flavor.
- Brown sugar: Brown sugar contributes moisture and a subtle molasses note. You can replace it with an equal amount of granulated sugar, but the bread will be slightly less moist and less deeply flavored.
- Warm spices: Cinnamon, ginger, and nutmeg provide the classic pumpkin-bread flavor. Pumpkin pie spice can replace all three in a total amount of 1 3/4 teaspoons (about 4 g) .
- Eggs: Eggs provide structure and help the loaf rise. Because pumpkin already contributes substantial moisture, there is no reliable direct egg-free substitution without changing the recipe's texture.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Storage, Freezing, and Make-Ahead Instructions
- 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 . Let refrigerated slices sit at room temperature briefly before serving for a softer texture.
- The whole loaf or individual slices can be frozen for up to 3 months . Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw the loaf overnight in the refrigerator or individual slices at room temperature. For the best texture, freeze the bread without any glaze or topping.
- The bread can be made 1 day ahead ; its flavor and texture remain moist after resting overnight.
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 so the loaf does not become overly wet.
Why is my pumpkin bread dense?
Overmixing, too much flour, expired leavening agents, or excess moisture from watery pumpkin puree can all contribute to a dense loaf. Mix only until the flour disappears and bake until the center is fully set.
Can I add chocolate chips or nuts?
Yes. Fold up to 1 cup (170 g) chocolate chips or chopped nuts into the finished batter. This will add bulk and moisture, so check the loaf carefully near the end of the baking time.
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 also feel set rather than liquid or jiggly 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. For longer storage, freeze the cooled loaf or individual slices.
Ingredients
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.
