Delicious Pumpkin Bread Recipe: Easy Fall Baking

There’s nothing quite like the scent of spices wafting through your home on a crisp autumn day. Our Delicious Pumpkin Bread recipe isn’t just about baking; it’s about capturing that cozy, comforting feeling of fall in every moist, perfectly spiced slice. It’s incredibly easy to make, promises a beautifully tender crumb, and is guaranteed to become a cherished part of your fall baking ideas traditions. Get ready to bake some happiness!

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Ingredients & Substitutions

• All-Purpose Flour: 2 cups (240g). This is the base of our loaf, providing structure. For a gluten-free option, a 1:1 gluten-free baking blend can be substituted, though the texture might vary slightly.
• Granulated Sugar: 1 ½ cups (300g). Adds sweetness and helps create that moist, tender crumb. You can reduce this by ¼ cup if you prefer a less sweet bread, but don’t cut too much as it also contributes to the bread’s structure.
• Brown Sugar (packed): ½ cup (100g). Offers a deeper, molasses-rich sweetness and extra moisture. Light or dark brown sugar works well here.
• Pumpkin Puree: 1 can (15 ounces or about 425g). Crucial for flavor, color, and moisture. Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. You can also make your own from scratch!
• Vegetable Oil: ½ cup (120ml). Contributes to the bread’s incredible moistness. Can be swapped for melted coconut oil or unsweetened applesauce for a slightly healthier alternative, though oil provides a richer texture.
• Large Eggs: 2, at room temperature. These act as a binder, helping the bread hold its shape and adding richness. If you need an egg substitute, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work, but the texture may be denser.
• Baking Soda: 1 teaspoon. Our primary leavening agent, reacting with the acidic pumpkin to help the bread rise.
• Baking Powder: 1 teaspoon. Provides additional lift and a tender crumb.
• Ground Cinnamon: 2 teaspoons. The quintessential fall spice, offering warmth and aromatic flavor.
• Ground Nutmeg: ½ teaspoon. Complements the cinnamon beautifully, adding a subtle, earthy sweetness.
• Ground Ginger: ½ teaspoon. Provides a gentle, warming zing.
• Ground Cloves: ¼ teaspoon. A small amount adds depth and traditional pumpkin spice complexity. For convenience, you can substitute all individual spices with 3-4 teaspoons of a good quality pumpkin pie spice blend.
• Salt: 1 teaspoon. Balances the sweetness and enhances all the other flavors. Don’t skip it!
• Vanilla Extract: 1 teaspoon. Boosts the overall flavor profile. Use pure vanilla for the best results.

Pro Tips

• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten too much, leading to a tough, dense loaf instead of a tender one.
• Room Temperature Eggs: Eggs at room temperature emulsify better with the other ingredients, creating a smoother, more uniform batter and a lighter texture.
• Grease and Flour Your Pan: Even if your pan is non-stick, properly greasing and lightly flouring (or using a baking spray with flour) ensures your homemade pumpkin bread will slide out easily without sticking.
• Check for Doneness: Insert a wooden skewer or toothpick into the center of the loaf. It should come out clean, or with a few moist crumbs attached, but no wet batter.
• Cool Completely: Resist the urge to slice into your warm bread immediately! Allowing it to cool completely in the pan (for 10-15 minutes) and then on a wire rack lets the internal structure set, preventing it from crumbling when sliced.
• Measure Flour Correctly: For accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much in your recipe and a dry bread.
• Vary Your Add-ins: Feel free to fold in ½ cup of chocolate chips, chopped walnuts, pecans, or dried cranberries with the dry ingredients for extra flavor and texture.

What to Serve With It

• A warm mug of coffee or tea for a perfect breakfast or afternoon treat.
• A dollop of whipped cream cheese frosting for a decadent dessert.
• Simple butter or apple butter spread for classic comfort.
• A glass of warm apple cider to enhance the autumn vibes.
• Alongside a scoop of vanilla ice cream for a delightful dessert.
• Plain and simple, letting the rich pumpkin and spice flavors shine through.

How to Store & Reheat

To keep your moist pumpkin bread fresh and delicious, proper storage is key.

• Room Temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay fresh on the counter for 2-3 days.
• Refrigerator: For longer storage, you can keep the wrapped bread in the refrigerator for up to a week.

When it’s time to enjoy another slice:

• Microwave: A quick 10-20 second zap in the microwave will warm a slice beautifully and make it extra soft.
• Oven/Toaster Oven: For a slightly crispy exterior, warm individual slices in a toaster oven at 300°F (150°C) for a few minutes, or wrap the whole loaf in foil and heat in a preheated oven until warmed through.
• Skillet: Pan-fry slices in a little butter for a caramelized crust – pure bliss!

Can You Freeze It?

Absolutely! Pumpkin bread freezes wonderfully, making it perfect for meal prepping or having a quick treat on hand.

• To Freeze Whole: Once the loaf is completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe bag. This double layer helps prevent freezer burn.
• To Freeze Slices: Individually wrap slices in plastic wrap before placing them in a freezer-safe bag. This way, you can grab just one slice at a time.

Frozen pumpkin bread will keep well for up to 3 months. To thaw, simply unwrap and let it sit at room temperature for a few hours, or overnight in the refrigerator. You can then gently warm it as desired.

FAQ

Q: Can I use fresh pumpkin instead of canned puree?

A: Yes, you certainly can! To use fresh pumpkin, you’ll need to roast, boil, or steam your pumpkin until very tender, then puree it in a food processor or blender until smooth. Ensure it’s completely cooled and any excess liquid is drained before measuring out the 15 ounces (about 1 ¾ cups) for this recipe.

Q: Why is my pumpkin bread dry or crumbly?

A: A dry or crumbly loaf is usually due to one of three things: overmixing the batter, adding too much flour, or overbaking. Overmixing develops gluten, making the bread tough. Too much flour (often from scooping directly with the measuring cup) makes the batter dry. Overbaking removes too much moisture. Stick to the recipe’s mixing and baking times, and spoon/level your flour.

Q: Can I make this pumpkin bread gluten-free?

A: Absolutely! This recipe adapts well to gluten-free baking. Simply substitute the all-purpose flour with an equal amount of a good quality 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but you’ll still achieve a delicious and moist gluten-free pumpkin bread.

Q: What kind of mix-ins can I add to the pumpkin bread?

A: This recipe is very versatile for add-ins! Popular choices include ½ to 1 cup of chocolate chips (milk, semi-sweet, or dark), chopped nuts like walnuts or pecans, or dried fruits such as cranberries or raisins. You can also add a streusel topping before baking for extra crunch and sweetness.

Q: How can I ensure my pumpkin bread is extra moist?

A: To achieve maximum moisture, make sure not to overbake – check for doneness at the lower end of the baking time. Using room temperature eggs helps create a more uniform batter, and the oil in this recipe already contributes greatly to moisture. Some bakers also swear by adding a tablespoon or two of buttermilk or applesauce to the wet ingredients for an even moister result.