This pumpkin bread recipe is consistently moist, packed with warm fall flavor, and incredibly simple to make. It yields a loaf with a beautifully soft, tender crumb and a flavor that is perfectly spiced not too weak, not too strong. It’s the kind of Pumpkin Bread that fills your home with an amazing aroma while it bakes and tastes even better the next day.
You’ll love this recipe because it’s a straightforward, no-fuss bread that never disappoints. My journey to perfect this recipe started years ago, and after many tweaks, I’ve learned the secrets to getting it right every time from the ingredients that guarantee a moist loaf to the simple techniques that ensure a perfect bake. This is truly the ultimate autumn treat, made easy.
Ingredients
Dry Ingredients & Spices
- 1½ cups (180 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1¼ tsp baking powder & ¼ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, & ¼ tsp ground cloves
Wet Ingredients
- 1 cup (200 g) white granulated sugar
- 2 large eggs, at room temperature
- ¾ cup (155 g) unflavored vegetable oil
- 1 cup (250 g) pumpkin puree
- 3 tbsp (45 g) whole milk, at room temperature
- 1¼ tsp vanilla extract
How to Make Pumpkin Bread
This recipe follows a simple “quick bread” method a straightforward process of mixing wet and dry ingredients.
1. Prep Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While the oven heats, prepare a 9×5 inch loaf pan by either greasing and flouring it or lining it with parchment paper for easy removal later.
2. Combine the Ingredients:
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and all spices. In a separate bowl, whisk the sugar, eggs, oil, pumpkin purée, milk, and vanilla until smooth.
3. Mix the Batter:
Next, pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula just until no flour streaks remain. Be careful not to overmix; a few lumps are perfectly fine.
4. Bake and Cool the Loaf:
Pour the finished batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes before moving it to a wire rack to cool completely.
My Best Pumpkin Bread Tips
Over the years, I’ve learned a few details that make a huge difference. For an unbelievably moist loaf, pay attention to your pumpkin purée. If it looks watery, blot it between paper towels to remove excess liquid and concentrate the flavor.
The most common mistake with quick breads is overmixing. Mix only until the flour disappears to avoid a dense, tough Pumpkin Bread. Also, be sure to measure your flour correctly. Spoon it into your measuring cup instead of scooping from the bag to prevent packing it in, which can lead to a dry loaf.
Variations of This Easy Pumpkin Bread Recipe
This recipe is a fantastic and versatile base. For a decadent treat, fold in 1 cup of semi-sweet chocolate chips. To add a tangy, creamy element, dollop and swirl in a mixture of 4 ounces of softened cream cheese, 1 egg yolk, and 3 tablespoons of sugar. If you love a crunchy topping, sprinkle a simple streusel (made from flour, brown sugar, cinnamon, and cold butter) over the batter before baking. For a classic nutty crunch, you can also add ¾ cup of chopped walnuts or pecans.
FAQs
How do you keep pumpkin bread from getting dry?
The key is using oil instead of butter, not over-baking, and measuring your flour correctly. Proper storage is also crucial—always keep it wrapped tightly in an airtight container at room temperature.
Can I use fresh pumpkin purée instead of canned for this recipe?
Yes, but homemade purée often has more water. Make sure it is very thick, similar to canned purée, by cooking it down or blotting it with paper towels first.
Why did my pumpkin bread sink in the middle?
This is usually caused by underbaking, overmixing the batter, or opening the oven door too frequently during baking, which causes a sudden drop in temperature.
How should I store my pumpkin bread?
Let it cool completely, then store it in an airtight container. It will stay fresh at room temperature for up to 4 days or in the refrigerator for up to a week.
Print
Ultimate Pumpkin Bread
- Total Time: 2 hours 25 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
Discover the ultimate Pumpkin Bread recipe! This loaf is incredibly moist, tender, and packed with the perfect blend of warm fall spices. A simple, no-fuss quick bread that fills your home with an irresistible aroma, it’s the perfect treat for any autumn occasion and tastes even better the next day.
Ingredients
Dry Ingredients & Spices
1½ cups (180 g) all-purpose flour
¼ cup (30 g) cornstarch
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Wet Ingredients
1 cup (200 g) white granulated sugar
2 large eggs, at room temperature
¾ cup (155 g) unflavored vegetable oil
1 cup (250 g) pumpkin puree
3 tbsp (45 g) whole milk, at room temperature
1¼ tsp vanilla extract
Instructions
Prep Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
Combine Ingredients Separately
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate medium bowl, whisk the granulated sugar, eggs, vegetable oil, pumpkin purée, milk, and vanilla extract until everything is smooth and well combined.
Mix the Batter
Pour the wet ingredient mixture into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine.
Bake and Cool
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean. Let the bread cool in the pan for 10-15 minutes before using the parchment paper overhang to transfer it to a wire rack to cool completely before slicing.
Notes
Moisture is Key: If your pumpkin purée seems watery, blot it between a few paper towels to remove excess moisture. This concentrates the pumpkin flavor and prevents the loaf from becoming too dense.
Don’t Overmix: The most common mistake with quick breads is overmixing. Mix only until you no longer see streaks of flour. Overmixing develops the gluten, resulting in a tough, chewy loaf instead of a tender one.
Measure Flour Correctly: For a perfect crumb, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour, leading to a dry bread.
Storage: Store cooled pumpkin bread in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Fun Variations: Feel free to fold in 1 cup of chocolate chips or ¾ cup of chopped walnuts or pecans into the batter. For a tangy twist, swirl in a cream cheese filling before baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22
- Sodium: 210
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 31
Keywords: pumpkin bread, easy pumpkin bread, moist pumpkin bread, best pumpkin bread recipe, fall baking, pumpkin spice, quick bread, pumpkin loaf, homemade pumpkin bread
