There is something irresistibly cozy about a warm slice of pumpkin bread fresh from the oven. This Pumpkin Bread Recipe delivers moist, flavorful loaves bursting with classic autumn spices that fill your kitchen with the most inviting aroma. Whether you’re a seasoned baker or just looking for a comforting treat to brighten your day, this recipe combines simple, pantry-friendly ingredients into a beautifully textured bread that’s perfect for breakfast, a snack, or even dessert. It’s one of those feel-good recipes that never fail to bring smiles, hugs, and a little touch of seasonal magic to your table.

Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pumpkin Bread Recipe plays a crucial role in creating the perfect loaf. From the warm spices to the tender crumb, these ingredients are straightforward but essential for that ideal harmony of taste, texture, and color.

  • 2 cups all-purpose flour: Provides the base structure while keeping the bread tender.
  • ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
  • 1 teaspoon baking soda: Helps the bread rise and gives it a light texture.
  • ½ teaspoon baking powder: Adds extra lift to ensure a soft crumb.
  • 1 teaspoon ground cloves: Brings a warm, aromatic spiciness that’s signature to pumpkin desserts.
  • 1 teaspoon ground cinnamon: Adds comforting sweetness and depth.
  • 1 teaspoon ground nutmeg: Complements the other spices with its nutty, slightly sweet flavor.
  • 1½ sticks (¾ cup) unsalted butter, softened: Ensures moisture, richness, and a soft crumb.
  • 2 cups sugar: Sweetens the bread and contributes to the tender texture.
  • 2 large eggs: Provide structure and help bind the ingredients together.
  • 1 (15-oz) can 100% pure pumpkin: The star ingredient that gives the bread its iconic moistness and vivid orange color.

How to Make Pumpkin Bread Recipe

Step 1: Preheat and Prepare Pans

First, get your oven ready by preheating it to 325°F (163°C). Position the rack in the middle to ensure even cooking. Grease two 8 by 4-inch loaf pans thoroughly with butter and dust them with flour to prevent sticking. If you prefer, a baking spray with flour works like a charm and saves a step.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg. This mixture will evenly distribute the spices and leavening agents so your bread rises perfectly and tastes consistently delightful.

Step 3: Cream Butter and Sugar

Using your electric mixer on medium speed, beat the softened butter and sugar together until just blended. This stage starts building the bread’s tender, airy texture by incorporating air into the batter.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Then keep mixing for a few more minutes until the batter is very light and fluffy. This is when the magic begins to show, with a smooth, creamy base ready to embrace the pumpkin.

Step 5: Incorporate Pumpkin

Beat in the canned pure pumpkin. Don’t worry if the mixture looks a bit grainy or curdled now — that is totally normal and will disappear when mixed with the dry ingredients.

Step 6: Combine with Dry Ingredients

Add the flour and spice mixture to your wet ingredients. Mix on low speed just until combined. Overmixing can make the bread tough, so be gentle and stop as soon as everything looks evenly incorporated.

Step 7: Fill Pans and Bake

Divide the batter evenly between the two prepared pans. Bake for 65 to 75 minutes. Your pumpkin bread is ready when a cake tester inserted into the center comes out clean—no sticky batter clinging to it.

Step 8: Cool

Allow your loaves to cool for about 10 minutes in the pans, then turn them out onto wire racks. Cooling completely before slicing helps the bread finish setting up and makes every slice clean and perfect.

How to Serve Pumpkin Bread Recipe

Pumpkin Bread Recipe - Recipe Image

Garnishes

Enhance your pumpkin bread by serving it with a pat of cinnamon butter or a light drizzle of honey. A dollop of cream cheese spread adds a tangy contrast that makes each bite even more indulgent and special.

Side Dishes

This pumpkin bread pairs wonderfully with fresh fruit, a hot cup of spiced tea, or creamy coffee. For a heartier breakfast, serve alongside scrambled eggs or yogurt with granola to balance the sweet flavors.

Creative Ways to Present

Transform this classic loaf into a dessert by slicing and toasting the bread, then topping it with whipped cream and a sprinkle of chopped toasted nuts. Wrap slices in parchment paper tied with twine for charming gift-giving or a lovely brunch spread.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pumpkin bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps it moist and fresh without drying out.

Freezing

Pumpkin bread freezes beautifully! Wrap individual slices or whole loaves tightly in plastic wrap followed by a layer of foil, then freeze for up to three months. Thaw overnight at room temperature before enjoying.

Reheating

To bring your pumpkin bread back to life, warm slices in a toaster oven or microwave for 15 to 20 seconds. This releases the warm spices and restores that freshly baked feeling, perfect for cozy mornings.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, roast and puree it before adding to the recipe. Make sure to cook off any excess moisture so your bread does not become too dense or soggy.

Is this Pumpkin Bread Recipe gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free baking blends, but results may vary. Adjustments to liquid and baking time might be necessary.

Can I add nuts or chocolate chips?

Yes, feel free to mix in chopped walnuts, pecans, or chocolate chips for extra texture and flavor. Add about ½ to 1 cup in the final mixing step before pouring batter into pans.

How do I know when the bread is done baking?

The most reliable way is to insert a cake tester or toothpick in the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is perfectly baked.

Can I make this recipe into muffins?

Definitely make these as muffins for a quicker bake time and easy portioning. Bake at 350°F (177°C) for about 20 to 25 minutes, checking for doneness with a toothpick.

Final Thoughts

There is nothing quite like the joy of baking your own pumpkin bread from scratch, especially with this Pumpkin Bread Recipe that’s both simple and rich with seasonal flavors. I hope you enjoy every bite, whether shared with loved ones or savored quietly with a steaming cup of your favorite drink. Give it a try and let this delicious bread become a new favorite in your baking repertoire.

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Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 loaves (approximately 12 slices total)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Pumpkin Bread recipe offers a moist, flavorful loaf infused with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or anytime you crave a comforting, homemade treat, this recipe uses canned pure pumpkin and simple pantry ingredients to deliver a tender, spicy bread ideal for breakfast, snacks, or dessert.


Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Wet Ingredients

  • 1½ sticks (¾ cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 (15-oz) can 100% pure pumpkin (Libby’s recommended)


Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Grease two 8 x 4-inch loaf pans thoroughly with butter and dust with flour to prevent sticking, or use a baking spray that contains flour like Pam with Flour or Baker’s Joy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until fully combined. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended.
  4. Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy.
  5. Incorporate Pumpkin: Beat in the canned pure pumpkin. The batter may appear grainy or curdled at this point, which is normal.
  6. Combine with Dry Ingredients: Add the flour and spice mixture to the wet ingredients and mix on low speed just until everything is combined. Avoid overmixing to keep the bread tender.
  7. Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.
  8. Cool: Allow the loaves to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before slicing.

Notes

  • For best results, use fresh spices or grind whole spices yourself for more intense flavor.
  • Ensure not to overmix the batter once the dry ingredients are added to keep the bread moist and tender.
  • If you like, add ½ cup chopped nuts like walnuts or pecans for added texture.
  • The bread can be stored wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze slices individually wrapped in plastic wrap and foil for up to 3 months.
  • Use a toothpick or cake tester to check doneness; it should come out clean with no wet batter.

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