Name: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 1 cup pumpkin puree (not pumpkin pie filling); 0.5 cup vegetable oil; 2 large eggs (lightly beaten); 0.25 cup water

What are some of the best recipes that feel like a warm hug? What is the best Pumpkin bread recipe? Is it the kind of thing I can whip up without even thinking too hard, and the aroma that fills the air that is in my mouth is the same? When it’s baking, cooking is pure magic. What was the first thing I learned to bake from scratch after leaving my mom’s house? What started as a kitchen staple? What is that perfect balance of spice and sweetness that makes you want to grab a cup of coffee? What are the benefits of hot chocolate and tea? ) and just relax. I always get asked for this pumpkin bread recipe, especially as soon as the leaves start to turn. And it never disappoints. Isn’t it better than a fancy coffee shop loaves? What is better than my grandma’s famous apple crumble? It’s that comforting, familiar taste that makes everyone feel good.

What is Pumpkin Bread?

What is the recipe for Pumpkin bread? Think of it as the ultimate comfort bake. What are some of the most delicious autumnal flavors? What are some of the best spices to pair with pumpkin? Is it a cake? Does bread need yeast? Is it a quick bread? Why is it so easy to put together? Is this the kind of treat that’s perfect for a lazy Sunday morning? Even as a thoughtful homemade gift for nannies. What is essentially a hug in loaf form, simple enough for beginners but delicious enough to impress.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this pumpkin bread recipe, and I’m pretty sure you will too! First off, the flavor is just out of this world. It’s not overly sweet, which I love, allowing the natural pumpkin flavor and the warm spices to really shine. Every bite is a perfect harmony of spice and comfort. Then there’s the texture – it’s unbelievably moist and tender. I’ve tried other pumpkin breads that turn out dry and crumbly, but this one? It stays wonderfully soft for days, which is a huge win in my book. What I also adore is how incredibly simple it is. You don’t need any fancy equipment, just a couple of bowls and a whisk. It’s a lifesaver on those busy weeknights when I want to bake something special but don’t have a lot of time. Plus, the ingredients are super budget-friendly and easy to find in any grocery store, making it an economical treat. And the versatility! You can enjoy it plain, with a simple dusting of powdered sugar, or my personal favorite, with a drizzle of cream cheese glaze (more on that later!). It’s perfect for breakfast, a snack, or even a light dessert. It’s a recipe that truly delivers on flavor, ease, and pure cozy deliciousness.

How do you make pumpkin bread?

Quick Overview

This pumpkin bread recipe is designed for maximum flavor and minimal fuss. You’ll start by whisking together your dry ingredients, then combine your wet ingredients and mix them all together. Into the dry, swirl in a simple pumpkin filling, and bake until golden and fragrant. The whole process from measuring to baking takes less than an hour, and the result is a beautifully baked cake. What are some of the best spices in a loaf? What is the best swirl effect on pumpkin? Special without any extra effort.

Ingredients

For the Main Batter:
You’ll need about 1.5 cups of all-purpose flour. I always use unbleached all-purpose flour, but if you have a favorite brand, go for it! Then, 1 teaspoon of baking soda, a half teaspoon of salt to balance the sweetness, and my favorite blend of spices: 1 teaspoon ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon of ground cloves. You can adjust these spices to your liking – I sometimes add a pinch of ginger if I’m feeling it! For the wet ingredients, grab 1 cup of granulated sugar (or you can use a mix of granulated and brown sugar for extra moisture), 2 large eggs, 1/2 cup of vegetable oil (or melted unsalted butter for a slightly richer flavor – I’ve tested both and they’re delicious!), and of course, the star: 1 cup of pure pumpkin puree. Make sure it’s puree and not Pumpkin Pie filling; they’re quite different! And a splash of vanilla extract (about 1 teaspoon) always enhances those warm spices.

For the Filling:
What is the secret behind the swirly pumpkins? If you want to make pumpkin puree, you’ll need about half a cup of pure pumpkin purée, 1/4 cup packed light brown sugar (this makes it easy). Is it extra caramelly), 1 teaspoon of ground cinnamon, and a pinch of nutmeg. Is it necessary to add a tiny splash of milk or cream to your smoothie?

For the Glaze:
My absolute favorite part! For a simple glaze, mix 1 cup of powdered sugar with about 2-3 tablespoons of milk or half-and-half until it reaches a drizzly consistency. A tiny splash of vanilla extract is always a good idea here too. If you want to get fancy, you can swap the milk for cream cheese softened with a tablespoon of milk for a decadent cream cheese glaze – it’s truly divine!

How do I follow step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grab a standard 9×5 inch loaf pan. I like to grease mine really well with butter or non-stick cooking spray, and then I lightly flour it. This ensures that the loaf slides out perfectly every time. Sometimes I’ll even line the bottom with parchment paper for extra insurance; it’s a lifesaver if you’re worried about sticking!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and salt. Set aside. How do you mix leavening agents and spices? What are some of the best ways to make pumpkin bread? You want it to look like one uniform, slightly spiced powder.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the granulated sugar, eggs, oil (or melted butter), pumpkin puree, and salt. Set aside. What is the difference between vanilla extract and Whisk until everything is well combined and the mixture is smooth and a lovely orange hue. Don’t worry if it looks a little thick; that’s exactly what you want!

Step 4: Combine

Now, pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until *just* combined. What is the key to success? Overmixing can make bread tough. Is it okay to see a few streaks of flour? We’ll get it the rest of the way in the next step.

Step 5: Prepare Filling

In a small bowl, combine the filling ingredients: pumpkin puree, brown sugar, cinnamon, and nutmeg. Stir until well combined. Stir everything together until it’s a smooth, thick paste. What are the pockets of spiced pumpkin?

Step 6: Layer & Swirl

Pour about half of the main batter into your prepared loaf pan. Dollop half of the filling mixture over the batter. Then, pour the remaining batter over the filling, and dollop the rest of the filling on top. Now for the fun part: grab a knife or a skewer and gently swirl the filling into the batter. You don’t want to overdo it, just a few gentle passes to create pretty patterns. Think of it like marbling paint; you want distinct swirls, not a completely uniform mixture.

Step 7: Bake

How do you bake a loaf pan in the oven? How long does it take to check for doneness in your oven? When a wooden skewer or toothpick comes out clean, you know it’s ready. Is it possible to use a few moist crumbs instead of mashed potatoes? The top should be golden brown and slightly firm to the touch.

Step 8: Cool & Glaze

Once it’s baked, let the pumpkin bread cool in the loaf pan for about 10-15 minutes. Is it safe to invert it onto a wire rack to cool completely? Once it’s completely cool (this is important, otherwise the glaze will melt right off! ), you can generously drizzle that glorious glaze over the top. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set a bit, use a sharp knife to slice your beautiful pumpkin bread. I love it best when it’s slightly warm or at room temperature. The slices should be moist, tender, and packed with that lovely swirl. It’s perfect on its own, but a little pat of butter never hurt anyone either!

What should I serve it with?

What are some good recipes for pumpkin bread? I love serving a thick slice of toast with chai latte or coffee. The spices in bread just meld perfectly with those warm drinks. For brunch, it’s a real crowd-pleaser alongside scrambled eggs, crispy bacon, and fresh fruit. What would be a great brunch spread without the pecans? As a dessert, it’s wonderful on its own, perhaps with whipped cream or sour cream. Is vanilla bean ice cream a good treat? What is a good after-dinner treat? What’s a good snack for those moments when you just need to suck it up with tea? My kids love it with a smear of cream cheese, so that’s always an option if you want to mix it up. Is it so adaptable?

How do I make pumpkin bread?

I’ve made this pumpkin bread recipe countless times, and over the years, I’ve picked up a few tricks that I think really make a difference. First, when it comes to the pumpkin puree, make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. They have different spice and sugar content, and using the wrong one can really throw off the flavor and texture. Also, don’t overmix the batter! This is probably the most crucial tip for a tender loaf. Mix the dry into the wet ingredients until *just* combined, with a few streaks of flour remaining. The rest of the mixing will happen naturally when you swirl the filling. Speaking of the swirl, don’t go crazy with it. Gentle swirls are best; you want distinct ribbons of flavor and color, not a muddy mess. For ingredient swaps, I’ve found that you can substitute half of the vegetable oil with melted unsalted butter for a richer, more decadent flavor, though the oil keeps it incredibly moist. If you don’t have all the spices, you can use a store-bought pumpkin pie spice blend – about 2 teaspoons should do the trick. When it comes to baking, every oven is a little different, so keep an eye on it after the 50-minute mark. A toothpick inserted into the center should come out with moist crumbs, not wet batter. If the top is browning too quickly, you can loosely tent it with foil. And for the glaze, don’t add it until the bread has cooled completely, or it will just melt and become a sticky mess. If your glaze is too thick, add milk a teaspoon at a time; if it’s too thin, add more powdered sugar a tablespoon at a time until you get that perfect drizzly consistency.

Storing and Reheating Tips

Keeping this pumpkin bread fresh is pretty easy, thankfully! If you’re planning to eat it within a day or two, you can simply store it at room temperature. Just wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It usually stays wonderfully moist for up to 3 days this way. If you think you’ll need longer, the refrigerator is your friend. Wrap it well in plastic wrap, then in foil, or store it in an airtight container in the fridge for up to a week. I find that the texture is still great when refrigerated, though I do like to let it come back to room temperature before slicing. For longer storage, freezing is the best option. You can wrap the cooled loaf tightly in plastic wrap, then in a layer of foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter, or reheat it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes until warmed through. If you’ve already glazed it, the glaze can sometimes soften a bit in the freezer, so for the best presentation, you might want to glaze it *after* thawing and reheating, or just add a fresh drizzle.

What are some frequently asked questions?

How can I make this gluten free?

Yes, you absolutely can make this pumpkin bread gluten-free! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the baking time slightly, as gluten-free baked goods can sometimes take a little longer. The texture might be slightly different, perhaps a bit denser, but the flavor will still be fantastic. Start with a 1:1 gluten-free flour substitute.

Do I need to peel the zucchini?

What is the recipe for using pumpkin instead of zucchini? If you were thinking of a zucchini bread, typically you don’t need to peel zucchini unless the zucchini is tender. Skin is very tough or thick. For this pumpkin bread, you’re using pumpkin puree, so there’s no peeling involved at all!

Can I make this as muffins?

What are some good recipes for pumpkin bread? If you’re using muffin liners, fill them about two-thirds full. Bake them at the same temperature (350°F/175°C) for about 20-25 minutes, or until a toothpick comes out clean. When inserted into the center comes out clean. What size muffins do you get?

How do I adjust the sweetness level?

This recipe is wonderfully balanced, but if you prefer less sweetness, you can reduce the granulated sugar in the batter to 3/4 cup. You can also use a mix of granulated and brown sugar for a more complex, less overtly sweet flavor. For the filling, reduce the brown sugar slightly if you like. You can also skip the glaze or make a lighter version with just a dusting of powdered sugar.

What can I use instead of glaze?

What is the best glaze? Can you simply dust the cooled loaf with powdered sugar through a fine-mesh sieve? What are some good ways to toast pecans or walnuts and sprinkle them over the top? Bread is still warm. Is honey or maple syrup good for you?

Final Thoughts

So there you have it – my go-to pumpkin bread recipe that never fails to bring smiles to faces. It’s comforting, flavorful, and surprisingly simple, making it the perfect way to embrace the cozy season, or honestly, any season you’re craving a little bit of warmth. I really hope you give this pumpkin bread recipe a try. It’s a true gem in my recipe collection, and I’m so excited for you to experience that amazing aroma and taste. If you love this recipe, you might also enjoy my spiced apple cake or my classic snickerdoodles! They’re all in that same cozy, comforting vein. Please let me know how yours turns out in the comments below – I absolutely love hearing your feedback and seeing your creations! Happy baking, everyone!