Welcome the cozy scents of fall into your kitchen with this incredibly easy pumpkin bread recipe! This delightful treat combines the warm spices of autumn with a wonderfully moist and tender crumb. It’s perfect for breakfast, a snack, or even a simple dessert. Get ready to bake a batch of homemade goodness that everyone will adore with our detailed, step-by-step guide.
Why Youโll Love This Pumpkin Bread
This isn’t just any pumpkin bread; it’s a game-changer! You’ll absolutely love this recipe because it’s quick and simple to prepare, requiring no fancy mixers. The result is an exceptionally soft and moist crumb that practically melts in your mouth every time. Our recipe uses a perfectly balanced blend of fall spices, creating an aroma that’s simply irresistible. This recipe makes two loaves, which is fantastic for sharing with friends or easily freezing one for later. Trust us, itโs so much better than anything you can buy at the store.
Ingredients
Here’s what you’ll need for this delicious pumpkin bread:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves, optional
- 1/2 tsp ground nutmeg, optional
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree (ensure it’s not pie mix)
- 1 tsp vanilla extract
Notes & Substitutions:
Using room temperature eggs is important because they emulsify better with other ingredients, leading to a smoother batter and a more evenly textured baked good. Oil, like light olive oil, contributes to a moister bread than butter, keeping it soft for longer. Always use 100% pumpkin puree, not pumpkin pie filling, as pie filling contains added sugars and spices that will alter the flavor profile. For extra spice, consider adding a pinch of allspice or ground ginger. You can substitute granulated sugar with brown sugar for a deeper, molasses-like flavor, or use applesauce for some of the oil to reduce fat content.
Equipment
You’ll need a few basic kitchen tools to make this easy pumpkin bread:
- 2 standard loaf pans (8.5×4.5 inches are ideal)
- Large mixing bowls (youโll need two)
- Whisk
- Measuring cups and spoons
- Wire rack for cooling your delicious loaves
- An optional stand mixer can be used for convenience, though it’s not required.
Instructions
Let’s get baking this delightful pumpkin bread! Simply follow these steps for a perfect outcome.
- Prep the Oven and Pans: Preheat your oven to 350หF (175หC). Lightly butter and dust with flour two 8 1/2″x4 1/2″ bread pans. Ensure they are fully coated to prevent sticking. This preparation helps the loaves release easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of sifted baking soda, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, the optional 1/4 teaspoon of ground cloves, optional 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of fine sea salt. Make sure there are no lumps.
- Whisk Wet Ingredients: In a separate medium mixing bowl, combine the wet ingredients. Whisk together the 3 room temperature large eggs, 1 cup of extra light olive oil, the entire 15 ounces of pumpkin puree, and 1 teaspoon of vanilla extract until everything is smooth and well combined.
- Combine Mixtures: Pour the wet ingredients mixture over the dry ingredients in the large bowl. Gently whisk them together just until the mixture is smooth and no streaks of flour remain. Be careful not to overmix the batter at this stage.
- Bake the Loaves: Divide the batter evenly between your two prepared bread pans. Place the pans in the preheated oven and bake for 45-55 minutes. You can test for doneness by inserting a toothpick into the center of a loaf; if it comes out clean, the pumpkin bread is ready. (My oven usually takes about 50 minutes.)
For detailed information on proper cooling techniques for baked goods, this guide on cooling baked goods effectively offers valuable insights.
- Cool: Let the baked loaves cool in their pans for 10-15 minutes on a wire rack. After this initial cooling, carefully remove the pumpkin bread from the pans and transfer them directly to the wire rack to cool completely.
Pro Tips & Troubleshooting
Don’t overmix your batter; excessive mixing develops gluten, leading to a tough, dry bread. Properly measure flour by using the spoon and level method, where you spoon flour into your measuring cup then level it off. For accurate baking, invest in an oven thermometer to verify your oven’s true temperature. Pan color matters: darker pans bake faster, while lighter pans can produce a softer crust. To prevent sinking loaves, avoid opening the oven door too early, especially during the first 30 minutes of baking. If your bread turns out dry, check your oven temperature and be careful not to overbake.
Serving, Storage, and Variations
Serving:
Enjoy your easy pumpkin bread recipe warm with a pat of butter, or try it with homemade honey butter for an extra treat. A dollop of cream cheese frosting or a simple powdered sugar glaze also makes it a delicious dessert. It pairs wonderfully with a hot cup of coffee or a comforting mug of tea.
Storage:
Store leftover pumpkin bread in an airtight container at room temperature for 3-5 days. Refrigerating it can extend its freshness for up to a week, but it tastes best at room temperature.
Freezing:
For longer storage, wrap cooled whole loaves or individual slices tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw frozen bread in the refrigerator overnight or at room temperature for a few hours.
Variations:
Jazz up your pumpkin bread by folding in chocolate chips, chopped nuts (like pecans or walnuts), or dried fruits such as cranberries or chopped dates. You can also add a simple streusel topping before baking for extra crunch and sweetness. For a different format, bake the batter as pumpkin bread muffins; reduce baking time to 20-25 minutes.
Nutrition
This nutritional information is an estimation per serving for our delicious pumpkin bread recipe.
| Nutrient | Amount | Unit |
|---|---|---|
| Calories | 271 | kcal |
| Carbs | 33 | g |
| Protein | 3 | g |
| Fat | 15 | g |
| Saturated Fat | 2 | g |
| Polyunsaturated Fat | 2 | g |
| Monounsaturated Fat | 10 | g |
| Trans Fat | 0.003 | g |
| Cholesterol | 31 | mg |
| Sodium | 156 | mg |
| Potassium | 136 | mg |
| Fiber | 1 | g |
| Sugar | 20 | g |
| Vitamin A | 4182 | IU |
| Vitamin C | 1 | mg |
| Calcium | 39 | mg |
| Iron | 1 | mg |
This information is based on standard calculations and can vary depending on specific ingredient brands and preparation methods.
FAQ
Q: Can I use fresh pumpkin puree? Yes, you can, but ensure it’s thick and well-drained to avoid adding too much moisture to your pumpkin bread. Q: Can I make this a gluten-free recipe? You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results. Q: How do I know if my pumpkin bread is fully baked? Insert a toothpick into the center; if it comes out clean with no wet batter, it’s done. Q: Can I make this in a Bundt pan? Yes, but you’ll need to adjust baking time to about 60-70 minutes and possibly reduce the oven temperature slightly. Q: What spices are essential for pumpkin bread? Cinnamon is key; nutmeg and cloves are highly recommended to get that classic autumn flavor.
Conclusion
This easy pumpkin bread recipe is truly a seasonal delight you’ll want to make again and again. Its simplicity and incredible flavor make it a perfect baking project for beginners and busy parents alike. We encourage you to whip up a batch and fill your home with the wonderful aromas of fall. Don’t forget to share your baking successes and comments with us! Happy baking!
Easy Pumpkin Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350หF. Prepare two 8 1/2"x4 1/2" bread pans by buttering them and lightly dusting with flour.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a separate medium bowl, whisk together the eggs, oil, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until the mixture is smooth.
- Divide the batter evenly between the two prepared bread pans and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.
