This pumpkin bread is soft, moist, and packed with warm spices like cinnamon and nutmeg. It’s perfect for breakfast, snacks, or even dessert!
Honestly, I could eat this for every meal. It fills the house with that lovely pumpkin smell, making it hard to resist a warm slice with butter. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you’re into gluten-free options, feel free to use a 1:1 gluten-free flour blend. My friend swears by almond flour to make it moist!
Granulated sugar: Regular sugar works well here, but you can substitute with brown sugar for more moisture and a hint of caramel flavor. It changes the flavor subtly and I enjoy this variation!
Pumpkin puree: Make sure it’s plain pumpkin puree, not pumpkin pie filling. If you’re in a pinch, you can use homemade puree too! Just roast and blend the pumpkin until smooth.
Spices: The blend of spices gives this bread its seasonal flavor. If you’re out of ground nutmeg or cloves, just add a pinch more cinnamon. I love using pumpkin pie spice for a simpler option!
How Do I Ensure My Pumpkin Bread Is Moist and Fluffy?
Moisture is key to a great pumpkin bread! Here are tips to help you achieve it:
- Use fresh pumpkin puree; older canned versions can dry out.
- Don’t skip the water or orange juice, as it helps keep the bread moist.
- Be careful not to overmix your batter! Mix until just combined to keep the bread light.
Following these tips will make your pumpkin bread so delicious and fluffy!
How to Make Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- 1/4 cup water or orange juice
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread recipe takes about 15 minutes for preparation and approximately 60 to 70 minutes of baking time. After that, let it cool for about 15 minutes in the pan and then cool completely on a wire rack before slicing. So, you’re looking at about 1 hour and 30 minutes in total before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This matchbox of warmth is what you’ll need to bake your bread to perfection. Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper. This will make it easier to take the bread out later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and spices (cinnamon, nutmeg, cloves, ginger, and salt). Give this a good mix so that all those lovely spices are evenly distributed. Once mixed, set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy. This should take a couple of minutes and is crucial for texture.
4. Add Eggs:
Next, beat in the eggs one at a time. Make sure to mix well after each addition to keep everything cohesive and smooth.
5. Incorporate the Pumpkin and Liquids:
Add the pumpkin puree, water (or orange juice), and vanilla extract to the mixture. Stir until everything is well combined. The pumpkin adds moistness and flavor — it’s what makes this bread so special!
6. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet ingredients. Use a spatula or your mixer on low speed — and remember: mix just until everything is incorporated. Overmixing can make your bread dense!
7. Pour Batter into Pan:
Pour the final batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
8. Bake the Bread:
Bake in the preheated oven for 60 to 70 minutes. Keep an eye on it after 60 minutes; you can test it by inserting a toothpick into the center. If it comes out clean, your bread is done!
9. Cool:
Once baked, take the loaf out of the oven and let it cool in the pan for about 15 minutes. This makes it easier to remove. Afterward, transfer it to a wire rack to cool completely. Patience pays off here!
10. Slice and Serve:
Once cooled, slice your pumpkin bread and serve it plain or spread a little butter on top. Enjoy the delicious smell and flavors of fall! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, you’ll want to roast it until tender, then scoop out the flesh and blend it until smooth. Just make sure to measure out 1 cup for this recipe!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! However, using whole wheat flour will give your pumpkin bread a denser texture. For the best results, try using half whole wheat flour and half all-purpose flour.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator or freeze for up to 3 months.
What Can I Add to the Pumpkin Bread for Extra Flavor?
There are plenty of options! You could mix in nuts, such as walnuts or pecans, or chocolate chips for a sweet twist. Dried fruits like cranberries or raisins can also add a tasty touch!