Pumpkin Bread Recipe

This moist pumpkin bread recipe is made with real pumpkin puree, warm cinnamon spice, and a tender crumb that stays fresh for days. Perfect for fall baking, it’s easy to make in one bowl and works beautifully as loaves or muffins. Great for breakfast, snacks, or holiday gatherings, this spiced pumpkin bread freezes well and can be customized with chocolate chips, nuts, or dried fruit.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda, sifted to remove lumps
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves (optional)
• ½ teaspoon ground nutmeg (optional)
• ½ teaspoon fine sea salt
• 3 large eggs, at room temperature
• 1 cup extra light olive oil (or vegetable or corn oil)
• 15 ounces pumpkin puree

Instructions

1. Preheat and Prepare Pans – Preheat your oven to 350°F (175°C). Butter and lightly flour two 8 ½ x 4 ½-inch loaf pans.
2. Mix Dry Ingredients – In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
3. Mix Wet Ingredients – In a medium bowl, whisk together eggs, oil, and pumpkin puree until smooth.
4. Combine Mixtures – Pour the wet mixture into the dry mixture. Whisk or stir just until no dry streaks remain—do not overmix.
5. Bake – Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. (In most ovens, this takes about 50 minutes.)
6. Cool – Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

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Why You’ll Love This Recipe

• Moist, tender crumb with rich pumpkin flavor.
• Perfectly spiced for a warm, cozy aroma.
• Easy to make in one bowl per mixture.
• Freezer-friendly for make-ahead baking.

Tips

• Measure flour by spooning it into the cup and leveling off—too much flour can make bread dense.
• For best flavor, use pure pumpkin puree, not pumpkin pie filling.
• Check doneness early to avoid overbaking.
• Let the bread cool fully before slicing for cleaner cuts.

Variations and Substitutions

• Oil Options: Swap olive oil for melted coconut oil or melted butter.
• Add-Ins: Fold in chocolate chips, chopped nuts, or dried cranberries before baking.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend.
• Lighter Sweetness: Replace some sugar with maple syrup or honey (reduce oil slightly to compensate for extra liquid).

FAQs

Q: Can I make this into muffins?
A: Yes, bake in a muffin tin at 350°F for 20–25 minutes.

Q: How do I store pumpkin bread?
A: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I freeze pumpkin bread?
A: Yes—wrap in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Spread with cream cheese or butter for a breakfast treat.
• Serve with coffee, tea, or hot chocolate.
• Pair with a fall-themed charcuterie board for brunch.
• Drizzle with a light glaze for extra sweetness.