This pumpkin bread is moist, soft, and packed with cozy fall flavors. It’s made with real pumpkin and spice, making every bite comforting and delicious!
Baking this bread fills the kitchen with yummy smells—it’s like a hug for your nose! I love to enjoy a slice with butter or cream cheese, perfect for cozy mornings!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pumpkin bread. If you want a healthier option, whole wheat flour works well too, though it may alter the texture slightly. I sometimes mix half of each for added nutrition.
Pumpkin Puree: Canned pumpkin is the way to go for convenience and quality. But you can use homemade puree if you have fresh pumpkin. Just make sure to cook and puree it until smooth. Avoid pumpkin pie filling—it’s too sweet and spiced!
Spices: The blend of cinnamon, ginger, nutmeg, and cloves makes this bread special. If you’re missing some, don’t worry! You can use pumpkin pie spice as a substitute. I recommend using fresh spices for a stronger flavor!
Butter: Unsalted butter gives the best flavor, but you can use coconut oil or vegetable oil for a dairy-free option. Just melt it and mix it in—easy as that!
How Do I Get a Perfectly Moist Pumpkin Bread?
The key to moist pumpkin bread is in how you mix your ingredients. Start by creaming the butter and sugar well to incorporate air, which helps to create a light texture. When adding dry ingredients, mix gently just until combined to avoid overworking the batter.
- Use room temperature ingredients—this includes eggs, butter, and milk, as they combine more easily.
- Test doneness with a toothpick; it should come out clean or with just a few crumbs, not wet batter.
- Let your bread cool in the pan for a bit to stabilize before transferring to a rack; this helps maintain moisture.
How to Make Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, let it cool for about 10-15 minutes in the pan before moving it to a wire rack. Overall, you should set aside around 1.5 hours for the entire process, plus additional cooling time if you can resist the delicious aroma!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or use parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until they are well combined. This blend of spices is what makes the pumpkin bread smell so wonderful!
3. Cream the Butter and Sugar:
In a larger bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat them until the mixture becomes light and fluffy, which should take about 3 minutes. This incorporates air into the batter, helping the bread rise nicely.
4. Add the Eggs:
Next, beat in the eggs one at a time. Make sure to mix well after adding each egg, ensuring everything is well combined.
5. Incorporate the Wet Ingredients:
Add the pumpkin puree, milk, and vanilla extract to the mixture. Stir until everything is smooth and well combined. The pumpkin gives the bread its delicious flavor and moisture!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until everything is combined. Take care not to overmix; a few lumps are okay!
7. Pour the Batter:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. This ensures even baking and a nice shape!
8. Bake the Bread:
Bake in your preheated oven for 60-70 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready!
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This helps maintain its texture.
10. Slice and Serve:
Once cooled, slice the pumpkin bread and serve it plain, or with a spread of butter or cream cheese for an extra treat!
Enjoy your moist, warmly spiced pumpkin bread! Perfect for any time of year, but especially delightful during fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook it until soft and then puree it until smooth. Just be cautious to avoid excess moisture; you may need to drain it a bit before adding to the batter.
Can I Make This Recipe Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based butter instead of regular butter, and replace the milk with any non-dairy milk like almond or oat milk.
How to Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! Chopped nuts like walnuts or pecans, or chocolate chips can add a delicious texture and flavor. Just fold them in gently after combining the wet and dry ingredients, and adjust the batter accordingly if needed.
