If you are craving a cozy, warmly spiced treat that truly feels like a hug in bread form, this Pumpkin Bread Recipe is exactly what you need to bake next. With the perfect blend of pumpkin’s natural sweetness and aromatic autumn spices, this recipe brings together softness, flavor, and an inviting aroma that fills your kitchen from the very first moment. Whether you enjoy it fresh out of the oven or sliced and toasted with a bit of butter, this pumpkin bread is an absolute star for breakfast, snack time, or a comforting dessert. Let me walk you through every step of creating this seasonal favorite that’s sure to become a go-to in your baking repertoire.
Ingredients You’ll Need
The beauty of this Pumpkin Bread Recipe lies in its simple yet essential ingredients, each one playing a vital role in crafting the perfect balance of moistness, spice, and structure. From rich butter to fragrant spices, every element contributes uniquely to the bread’s irresistible taste, texture, and warm color.
- 2 cups all-purpose flour: Provides the base structure for your bread, ensuring it holds together beautifully.
- ½ teaspoon salt: Enhances and balances the sweetness while highlighting the spices.
- 1 teaspoon baking soda: Helps the bread rise and stay light without becoming too dense.
- ½ teaspoon baking powder: Works alongside baking soda for that perfect lift and texture.
- 1 teaspoon ground cloves: Adds a subtle, aromatic depth that’s classic in pumpkin breads.
- 1 teaspoon ground cinnamon: Brings warmth and a hint of sweetness that’s pure autumn in a spice.
- 1 teaspoon ground nutmeg: Adds a little nutty spice, enhancing the bread’s complex flavors.
- 1½ sticks (¾ cup) unsalted butter, softened: Creates richness and moisture throughout the bread.
- 2 cups sugar: Sweetens the bread just right, balancing the pumpkin and spices perfectly.
- 2 large eggs: Bind the ingredients together and contribute to a tender crumb.
- 1 (15-oz) can 100% pure pumpkin: The star ingredient that gives moisture, flavor, and that iconic pumpkin orange hue.
How to Make Pumpkin Bread Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 325°F (163°C). Position the oven rack in the middle to ensure even baking. Grease two 8 x 4-inch loaf pans thoroughly with butter, then dust them with flour to prevent sticking. If you prefer, a baking spray containing flour works just as well and saves time on cleanup.
Step 2: 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. Combining these dry ingredients upfront ensures the spices distribute evenly throughout the bread, giving every bite that signature pumpkin bread flavor.
Step 3: Cream Butter and Sugar
Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended. This step is key to achieving the right texture—creamy and smooth so that the sugar is well incorporated and the bread bakes up moist and tender.
Step 4: Add Eggs
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Keep beating for a few more minutes until the mixture is very light and fluffy. This aeration helps the bread rise nicely and adds a soft crumb.
Step 5: Incorporate Pumpkin
Beat in the canned pure pumpkin next. Don’t be alarmed if the batter looks grainy or curdled—that’s completely normal at this point and will smooth out once you add the flour mixture.
Step 6: Combine with Dry Ingredients
Gently add the flour and spice mixture to the wet ingredients. Mix on low speed just until everything comes together. Overmixing here can toughen the bread, so keep the batter tender by stirring only as much as needed to combine.
Step 7: 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. You’ll know they are done when a cake tester inserted into the center of a loaf comes out clean or with a few moist crumbs attached.
Step 8: Cool
Allow the loaves to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before slicing. This cooling step firms up the bread so it will slice cleanly and keep its tender texture.
How to Serve Pumpkin Bread Recipe
Garnishes
If you want to enhance your Pumpkin Bread Recipe experience, consider a simple sprinkle of powdered sugar or a drizzle of cream cheese glaze. A pat of softened butter or honey on a warm slice is equally delightful and adds a luscious finishing touch that complements the spices.
Side Dishes
This pumpkin bread pairs beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk. For a more substantial snack, serve it alongside a bowl of hearty soup or a creamy pumpkin soup to stay on theme and enjoy a complete autumn-inspired meal.
Creative Ways to Present
Slice the pumpkin bread into thick slabs and serve with a spread of mascarpone cheese topped with chopped toasted pecans for a fancy brunch treat. You can also cut the bread into cubes and serve it as part of a dessert board with seasonal fruits, nuts, and dips for guests to graze on at gatherings.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the bread moist and flavorful without drying out.
Freezing
For longer storage, you can freeze pumpkin bread. Wrap each loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
To refresh refrigerated or thawed pumpkin bread, warm slices in a toaster oven or conventional oven at 300°F for about 10 minutes, or microwave on a low setting for 20 to 30 seconds. This revives the bread’s softness and enhances the flavors beautifully.
FAQs
Can I substitute fresh pumpkin for canned in this Pumpkin Bread Recipe?
Yes, you can! Just make sure to cook and puree the fresh pumpkin until smooth before measuring out 1 cup to replace the canned pumpkin. The texture might be slightly lighter with fresh pumpkin, but the flavor remains wonderfully fresh and natural.
Is it necessary to use both baking soda and baking powder?
Using both helps achieve the right rise and crumb texture. Baking soda neutralizes acidity from the pumpkin and spices while baking powder adds extra lift. Leaving out one might affect how light or dense the bread turns out.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture and flavor should remain delicious, though the rise may vary slightly depending on the blend you choose.
How do I know when the pumpkin bread is fully baked?
The most reliable method is inserting a toothpick or cake tester in the center; it should come out clean or with a few moist crumbs clinging to it. If the bread jiggles or is wet on top, give it more time to bake.
Can I add nuts or chocolate chips to this pumpkin bread?
Absolutely! Stir in about ½ to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter right before baking to add texture and flavor variation. They pair wonderfully with the spices and pumpkin.
Final Thoughts
This Pumpkin Bread Recipe is my all-time favorite way to celebrate the flavors of autumn, and I promise it will become yours too. The warm spices, tender crumb, and rich pumpkin flavor make every bite a delight. Whether you’re baking for family, friends, or just treating yourself, this recipe brings comfort and joy straight from your oven. So grab your ingredients and get ready to fill your kitchen with the irresistible aroma of homemade pumpkin bread today!
Print
Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves (8 x 4-inch pans), about 12 slices total
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic pumpkin bread recipe delivers moist, spiced loaves perfect for autumn or any time you crave a cozy, flavorful treat. With warm spices like cinnamon, nutmeg, and cloves, combined with the rich sweetness of pumpkin and a tender crumb, this bread is excellent for breakfast, snack, or dessert.
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 use a baking spray containing 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 aside.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended.
- 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.
- Incorporate Pumpkin: Beat in the canned pure pumpkin. The batter may appear grainy or curdled, which is normal at this stage.
- 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.
- 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 into the center comes out clean.
- 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
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense bread.
- The batter may look slightly curdled after adding pumpkin; this is normal and won’t affect the final texture.
- Check the bread starting at 65 minutes to avoid overbaking; a tester inserted in the middle should come out clean when done.
- Store the cooled pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months; thaw completely before slicing.
