If you’ve been searching for that perfect fall delight to cozy up your kitchen, look no further than this classic Pumpkin Bread Recipe. It’s the ultimate blend of fragrant spices and moist, tender crumb that captures the essence of comfort and warmth in every slice. Whether you’re a pumpkin obsessed lover or just starting to explore the wonderful world of autumn baking, this recipe delivers an irresistibly soft texture with a rich flavor that’s bound to become a favorite on your baking list. Plus, it’s so simple to make that the sweet smell of pumpkin and spices will fill your home in no time.
Ingredients You’ll Need
Gathering the right ingredients is the first step to pumpkin bread perfection. Each ingredient plays a vital role, from the fluffy texture brought by the flour and eggs to the warm spices that give this bread its signature cozy flavor. Let’s dive into what you’ll need to create a loaf that tastes like fall itself.
- 2 cups all-purpose flour, spooned and leveled: The foundation that creates structure while keeping the bread tender.
- ½ teaspoon salt: Enhances the overall flavor, balancing the sweetness perfectly.
- 1 teaspoon baking soda: Helps the bread rise and become delightfully fluffy.
- ½ teaspoon baking powder: Adds a little extra lift for a light crumb.
- 1 teaspoon ground cloves: Provides an earthy warmth that pairs wonderfully with pumpkin.
- 1 teaspoon ground cinnamon: The classic spice that defines pumpkin desserts everywhere.
- 1 teaspoon ground nutmeg: Adds depth and a slightly sweet, nutty touch.
- 1½ sticks (¾ cup) unsalted butter, softened: Brings richness and moisture for a soft, melt-in-your-mouth texture.
- 2 cups sugar: Sweetness that balances the earthy spices perfectly.
- 2 large eggs: Provide structure and tenderness while helping the bread rise.
- 1 (15-oz) can 100% pure pumpkin (Libby’s recommended): The star ingredient delivering moistness, vibrant color, and that unmistakable pumpkin flavor.
How to Make Pumpkin Bread Recipe
Step 1: Preheat and Prepare Pans
Begin by setting your oven to 325°F (163°C) and place the rack in the middle to ensure even baking. Grease two 8 x 4-inch loaf pans thoroughly with butter, then dust with flour to prevent sticking. If you want to save a step, a baking spray that contains flour, like Pam with Flour or Baker’s Joy, works wonders here.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until these fragrant spices and leavening agents are fully combined. This base mixture is what gives the bread its tender texture and signature aroma.
Step 3: Cream Butter and Sugar
Using your electric mixer on medium speed, beat the softened butter and sugar until just blended. This step is crucial for incorporating air into the batter, setting the stage for a light and fluffy bread.
Step 4: Add Eggs
Add the eggs one at a time, beating well after each addition. Keep mixing for a few more minutes until the mixture becomes very light and fluffy—this will give your pumpkin bread a wonderful rise and tender crumb.
Step 5: Incorporate Pumpkin
Now it’s time to stir in the canned pumpkin. The batter may look a little grainy or curdled, but that’s totally normal and nothing to worry about.
Step 6: Combine with Dry Ingredients
With the mixer on low speed, add the flour-spice mixture to the wet ingredients just until combined. Be careful not to overmix here because overworking the batter can make the bread dense instead of soft and delicate.
Step 7: Fill Pans and Bake
Divide your batter evenly between the two prepared loaf pans, smoothing the tops gently. Pop them into your preheated oven and bake for 65 to 75 minutes. You’ll know they’re done when a cake tester inserted in the center comes out clean.
Step 8: Cool
Once baked, let the loaves cool in their pans for about 10 minutes to set. Then, turn them out onto wire racks to cool completely before slicing. This helps retain moisture and ensures clean, beautiful slices.
How to Serve Pumpkin Bread Recipe
Garnishes
Top your pumpkin bread slices with a light smear of softened butter or cream cheese for an indulgent twist. For an extra festive flair, a sprinkle of chopped pecans or a drizzle of honey makes every bite a bit more special.
Side Dishes
Pair pumpkin bread with a warm cup of coffee, chai tea, or a cozy latte to enhance the spices and sweetness in the bread. It also complements bowls of warm apple cider or a simple fresh fruit salad beautifully for a wholesome breakfast or snack.
Creative Ways to Present
For a cute brunch or dessert platter, slice the bread and arrange it with fresh whipped cream and seasonal berries. You can also toast slices and top them with nut butter and banana for a delicious spin on an autumn breakfast. Pumpkin bread even makes fantastic French toast when dipped in egg custard and cooked until golden brown.
Make Ahead and Storage
Storing Leftovers
Store your pumpkin bread loosely wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the bread moist and flavorful while preventing it from drying out.
Freezing
If you want to enjoy this Pumpkin Bread Recipe later, wrap the cooled loaves tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When you’re ready to indulge, thaw it overnight in the fridge for best results.
Reheating
To freshen up slices, warm them in a toaster oven or microwave for 15 to 20 seconds. This revives the soft crumb and makes the spices more aromatic—like tasting it fresh from the oven again.
FAQs
Can I substitute canned pumpkin with fresh pumpkin?
Yes! If you have fresh pumpkin, roast and puree it before using. Just make sure the puree is smooth and drained well, as fresh versions tend to have more moisture than canned pumpkin.
Is it possible to make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Keep an eye on texture, as gluten-free batters can require slightly different liquid ratios.
Can I add nuts or chocolate chips to this pumpkin bread?
Definitely! Chopped walnuts, pecans, or semi-sweet chocolate chips fold in beautifully and add texture and richness, making the bread even more irresistible.
Why is my pumpkin bread dense instead of fluffy?
Usually, dense bread comes from overmixing the batter or using expired leavening agents. Mixing gently and ensuring your baking soda and powder are fresh helps create a light texture.
Can I halve this recipe and bake one loaf?
Yes, you can halve the ingredients to make a single loaf, but remember to reduce the baking time as smaller loaves tend to bake faster. Check for doneness starting around 45 minutes.
Final Thoughts
This Pumpkin Bread Recipe is truly one of those timeless treats that feels like a warm hug on a chilly day. With its perfect balance of spice, sweetness, and moistness, it’s sure to brighten your breakfast table or afternoon snack time. I can’t wait for you to try it and make it your own tradition—you’re just one loaf away from pumpkin bliss!
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Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves (approximately 12 slices total)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic pumpkin bread recipe yields two moist and flavorful loaves perfect for fall or anytime you crave a cozy, spiced treat. Featuring warm spices like cinnamon, nutmeg, and cloves, this bread uses canned pure pumpkin and a tender crumb achieved by creaming butter and sugar and careful mixing techniques.
Ingredients
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
- 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 alternatively, use a baking spray that contains flour like Pam with Flour or Baker’s Joy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until fully combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended, creating a creamy base for the batter.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Continue beating the mixture for a few minutes until it becomes very light and fluffy, which adds air for a tender bread.
- Incorporate Pumpkin: Beat in the canned pure pumpkin. Don’t worry if the batter looks grainy or slightly curdled at this point; this is normal as the wet and dry ingredients begin to combine.
- Combine with Dry Ingredients: Add the prepared flour and spice mixture to the wet ingredients. Mix on low speed just until everything is combined to avoid overmixing which could make the bread dense.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Place them in the oven and bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean, indicating the bread is fully cooked.
- 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 to ensure clean slices and ideal texture.
Notes
- Use canned pure pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- For easier slicing, let the bread cool completely before cutting.
- You can add nuts or chocolate chips for extra texture and flavor if desired.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
