Pumpkin Bread Recipe – Easy And Best Ever!
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Say hello to the best-ever pumpkin bread recipe! This easy, one-bowl wonder is soft, flavorful, and filled with the delicious aroma of cinnamon and pumpkin. Perfect for sharing or enjoying on your own, this pumpkin bread is a must-try for any baking enthusiast!
This homemade pumpkin bread is amazing! So moist, soft and full of pumpkin flavor! This is the only pumpkin bread recipe you’ll ever need!
Why You’ll Love Pumpkin Bread Recipe – Easy And Best Ever!
- This pumpkin bread is so moist and tender, every bite melts in your mouth. The rich pumpkin flavor combined with warm spices like cinnamon and nutmeg make it irresistible!
- It’s incredibly easy to make, even for beginners. You only need one bowl and a few basic ingredients to whip up this delicious loaf.
- The recipe is versatile—you can use canned or fresh pumpkin puree depending on what you have on hand. Plus, you can freeze it for later and enjoy a slice anytime!
- The bread is perfect for sharing. It makes a great gift during the fall season or around the holidays. Wrap it up and give it to friends and family for a homemade touch.
- With the aroma of pumpkin and spices filling your kitchen, it’ll feel like fall every time you bake it. It’s perfect for cozy mornings, snacks, or even dessert!
What could be better than freshly baked homemade pumpkin bread? Imagine biting into a slice of this soft pumpkin bread, still hot from the oven, smelling of pumpkin and cinnamon, tasting of happiness. This epic pumpkin bread is out of this world.
Ingredients For Pumpkin Bread Recipe – Easy And Best Ever!
- Butter: Softened to help create a rich, tender crumb.
- Brown Sugar: Adds a deep caramel-like sweetness to the bread.
- Pumpkin Puree: The star of the recipe, giving the bread its moist texture and rich pumpkin flavor. You can use canned or homemade puree.
- Eggs: Help bind the ingredients together and add structure to the bread.
- Flour: Provides the base and structure for the bread.
- Cinnamon: Adds warmth and a classic fall spice flavor.
- Ground Ginger (optional): For a bit of zing and warmth.
- Ground Nutmeg (optional): Adds a subtle, earthy flavor that complements the pumpkin.
- Ground Cloves (optional): Adds a deep, spiced flavor for extra warmth.
- Baking Soda & Baking Powder: These help the bread rise and become light and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
The texture of this pumpkin bread is amazing! It is so soft, so tender and moist at the same time. Put a slice of this pumpkin bread close to your nose and inhale. You’ll want to go on this like forever. You need this pumpkin bread in your life.
Once you bite into this pumpkin bread, one slice will never be enough. It disappears as fast as the ice would melt in a sauna.
Kitchen Tools You Need To Make Pumpkin Bread Recipe – Easy And Best Ever!
- Oven: To bake the pumpkin bread to perfection.
- 9×5 Inch Non-Stick Loaf Pan: Ensures the bread bakes evenly and can be easily removed from the pan.
- Non-Stick Cooking Spray: To prevent the bread from sticking to the loaf pan.
- Large Mixing Bowl: For combining all the ingredients.
- Measuring Cups and Spoons: For accurately measuring out the ingredients.
- Whisk or Electric Mixer: To blend the ingredients smoothly.
Aside from it’s epic taste, another awesome thing about this pumpkin bread is how easy it is to make. All you need to do is combine the ingredients in one bowl, pour into a loaf pan and bake. Even if you never baked anything in your life, this pumpkin bread will turn out perfect! You just can’t go wrong with this amazingly easy recipe.
You can use canned or fresh pumpkin puree to make this pumpkin bread. If you have real pumpkins that you want to use up, see my easy recipe for making your own pumpkin puree from scratch. No fresh pumpkin? Just use the pumpkin puree from the can :)
How To Make Pumpkin Bread Recipe – Easy And Best Ever!
- Preheat your oven to 350°F and spray a 9×5 inch loaf pan with non-stick spray to prevent sticking.
- In a large mixing bowl, cream the softened butter and brown sugar together until smooth and well combined.
- Add the eggs and pumpkin puree to the bowl and mix until the ingredients are fully incorporated.
- Stir in the dry ingredients: flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Mix until just combined—be careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the pumpkin bread for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin bread can be frozen – just cut it into slices and put each slice into a small ziploc bag. You can thaw it in refrigerator overnight, on the counter for an hour, in a microwave in a minute or in a toaster.
Serving Suggestions
- Serve this pumpkin bread warm with a spread of butter or cream cheese for a cozy breakfast or snack.
- Pair it with a cup of Turkish coffee or a pumpkin spice latte to enhance those fall flavors.
- For a dessert twist, top a slice with a dollop of whipped cream or a scoop of vanilla ice cream.
- Serve it as part of a fall brunch spread with other seasonal favorites like apple cider or cinnamon rolls.
- This pumpkin bread also makes a great holiday gift! Wrap it in decorative paper or cellophane and tie it with a ribbon for a thoughtful homemade treat.
This pumpkin bread looks very presentable and makes a great homemade gift! People love these! Just put a fully chilled loaf of pumpkin bread in a clear bag, tie it with a ribbon and your homemade food gift is ready! If you like this idea, check out my whole collection of recipes for homemade food gifts.
Tips For Success
- Measure your ingredients accurately: Use measuring cups and spoons for precise measurements. Overpacking flour can make the bread dense, so be sure to spoon it into the measuring cup and level it off with a knife.
- Don’t overmix the batter: Once you add the dry ingredients to the wet mixture, stir until just combined. Overmixing can cause the bread to be tough or dense. The goal is to keep the batter light and airy.
- Check for doneness: Ovens can vary, so start checking your bread around the 50-minute mark. Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, your pumpkin bread is ready.
- Let the bread cool: While it’s tempting to slice into the bread while it’s hot, letting it cool for at least 10 minutes in the pan and then transferring it to a wire rack ensures it holds its shape and texture.
- Customize your spices: This recipe is very adaptable. If you love a stronger spice flavor, increase the cinnamon, ginger, or add a pinch more nutmeg or cloves. You can even add a pumpkin spice blend if you have one on hand.
- Freezing tip: If you plan to freeze the bread, slice it first. Wrap individual slices in plastic wrap or store them in small freezer bags for easy grab-and-go treats. Just thaw and warm them up when you’re ready for a slice!
Variations And Substitutions
- Add chocolate chips or nuts: For a sweet and crunchy twist, fold in 1/2 cup of chocolate chips or chopped walnuts into the batter before baking. This adds a delightful texture and extra flavor to the pumpkin bread.
- Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend to make the bread suitable for those with gluten sensitivities. Be sure to use a blend that includes xanthan gum for the best texture.
- Try whole wheat flour: If you want a heartier loaf, substitute half of the all-purpose flour with whole wheat flour. This adds a slightly nutty flavor and boosts the fiber content while still keeping the bread moist.
- Reduce the sugar: You can cut back on the sugar if you prefer a less sweet bread. Reducing the brown sugar by 1/4 cup will still yield a deliciously moist and flavorful loaf, but with a milder sweetness.
- Dairy-free option: To make this pumpkin bread dairy-free, simply replace the butter with a plant-based alternative like coconut oil or a dairy-free butter substitute. The result will still be just as moist and tender!
- Spice it up: If you want a stronger spice flavor, consider increasing the cinnamon or adding more ground ginger, nutmeg, or even allspice. You can also substitute the individual spices with 2-3 teaspoons of pumpkin pie spice for an easier mix.
- Pumpkin muffin variation: Use the same batter to make pumpkin muffins. Simply divide the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick inserted comes out clean.
Storage and Reheating
- Storage: Store the pumpkin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Be sure to wrap the loaf tightly in plastic wrap or foil to keep it fresh and moist.
- Freezing: To freeze the pumpkin bread, allow it to cool completely, then wrap the entire loaf or individual slices in plastic wrap and place them in a freezer-safe bag. The bread can be frozen for up to 3 months. Thaw overnight in the fridge or on the counter for a couple of hours before serving.
- Reheating: To reheat the pumpkin bread, you can warm a slice in the microwave for 20-30 seconds or toast it in a toaster oven for a few minutes until heated through. If you prefer, you can also warm the entire loaf in the oven at 300°F for 10-15 minutes.
Frequently Asked Questions
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree for this recipe! Homemade pumpkin puree works just as well as canned, and it can add a richer flavor. Just be sure that your homemade puree has the same consistency as canned pumpkin by draining any excess liquid if needed.
How do I know when my pumpkin bread is done?
To ensure your pumpkin bread is fully baked, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there’s wet batter on the toothpick, bake the loaf for a few more minutes and check again.
Can I make this pumpkin bread vegan?
Yes! To make this recipe vegan, substitute the butter with a plant-based alternative and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). The texture might be slightly different, but it will still be moist and delicious.
How can I prevent my pumpkin bread from sticking to the pan?
Make sure to spray your loaf pan generously with non-stick cooking spray before pouring in the batter. You can also line the pan with parchment paper, leaving some excess hanging over the sides for easy removal after baking.
Can I make this recipe into muffins?
Absolutely! Simply divide the batter into a muffin tin lined with paper liners. Bake the muffins at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This is a great option if you prefer portion-sized treats or need a quicker bake time.
If you like this pumpkin bread, you will also love these easy recipes:
- Cinnamon Apple Bread – made with real apples, this is another perfect Fall bread recipe you need to add to your collection!
- Best Ever Pumpkin Pie – so easy to make, this is the only pumpkin pie recipe you’ll ever need!
- Easy Pumpkin Cheesecake – this pumpkin flavored homemade cheesecake is a must for all the cheesecake lovers!
- Chocolate Chip Pumpkin Bars – these amazing bars are everybody’s favorite! Full of pumpkin flavor with chocolate chips throughout!
- Perfect Pumpkin Muffins – these pumpkin muffins are so giant, soft and tender! These muffins are a must-make!
Can’t get enough of the pumpkin recipes? Click here for my pumpkin recipe collection >>
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Best Ever Pumpkin Bread
Ingredients
- 1/2 cup butter 1 stick, softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 cup flour
- 2 tsp cinnamon
- 1/2 tsp ground ginger optional
- 1/4 tsp ground nutmeg optional
- 1/4 tsp ground cloves optional
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large mixing bowl
- Whisk or electric mixer
Instructions
- Preheat the oven to 350F. Spray a non-stick 9x5 inch loaf pan with a cooking spray.
- Put butter and brown sugar in a large bowl and mix until combined. Add the eggs and pumpkin and mix until combined. Add flour, cinnamon, ginger, baking soda, baking powder and salt and mix until combined.
- Transfer the batter to the loaf pan.
- Put pumpkin bread in the oven and bake for 55 minutes.
Notes
Nutrition
More Bread Recipes
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I’m already looking forward to making it again this next week 😊