Pumpkin bread is fluffy, moist, and delicious. If you love pumpkin spice and everything nice, then you need to try this classic fall loaf cake. It’s loaded with real pumpkin and seasonal spices like cinnamon and ginger for major warm and cozy vibes. Although it’s typically served in season at the height of fall, this pumpkin bread is a crowd-pleaser all year long. Since this spiced pumpkin bread leaves kids and adults happy, it’s the perfect recipe to make for dessert at a holiday dinner, as a school snack, or for a holiday brunch.
Why You’ll Love Pumpkin Bread
- It’s the epitome of pumpkin season. Spiced pumpkin bread is the perfect fall recipe, whether you’re eating it for breakfast, as a snack, or after dinner. Made with canned pumpkin puree and pumpkin spice, it’s loaded with fall flavors!
- Pumpkin puree adds more than just flavor. If you’re a fan of baking, you know that fresh vegetables like zucchini, eggplant, or carrots have the potential to transform the texture and moisture of baked goods (like in Zucchini Muffins and Spiced Carrot Muffins). Pumpkin puree works the same way! It adds a nice density and moisture without sacrificing fluffiness or texture.
- It’s a definite crowd pleaser. If you bring this pumpkin bread out of the house, you can rest assured none of it is coming back home. Kids and adults are both known for falling in love with it. It’s the perfect recipe to pack as a school snack or along a healthy lunch for work.
Ingredients and Substitutions
To make this easy pumpkin bread, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- baking soda + baking powder
- brown sugar - feel free to substitute with granulated if you don’t have brown sugar.
- pumpkin spice spice - or substitute with ground cinnamon.
- ground ginger - optional, if you are not using pumpkin pie spice.
- salt
- pumpkin puree
- vegetable oil - you can use any vegetable oil such as avocado oil or melted coconut oil. You can use melted butter instead of for a more buttery flavor.
- eggs
You can customize this pumpkin bread by adding in up to 1 cup of chocolate chips, pecans or walnuts, or dried cranberries.
You will also need measuring cups and spoons, mixing bowls, and. 1 lb. loaf pan or 5x9-inch loaf pan.
How To Make The Best Pumpkin Bread
- Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, pumpkin pie spice (or cinnamon and ginger), and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients and add to dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients including pumpkin puree, oil, and eggs until smooth. Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
- Bake. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray, and pour in the batter, smoothing out the top with the back of a spoon. Bake in a 350 F preheated oven for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature.
- Serve. You can eat leftover pumpkin bread at room temperature, drizzled in honey or cream cheese icing. It also tastes great with coffee and tea or served warm over ice cream.
Storing Instructions
- How to store: Pumpkin bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the pumpkin bread fresh and moist. You can also extend the life of the pumpkin bread by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
- How to freeze: Once cooled to room temperature, wrap the whole pumpkin bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.
More Pumpkin Recipes
- Small Batch Chocolate Chip Pumpkin Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Energy Bites
- Creamy Pumpkin Hummus
- Mini Pumpkin Pies (Small Batch)
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Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup brown sugar (or to taste)
- ½ teaspoon ground ginger (optional)
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- ¼ teaspoon salt
- ½ cup vegetable oil (about 100 grams)
- 2 large eggs, beaten
- 1 (13.5 oz) can pumpkin puree
Instructions
- Place the oven rack on the bottom and preheat oven to 350 F. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray.
- In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground ginger, pumpkin pie spice, and salt. Whisk together until evenly distributed and set aside.
- In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.
- Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
- Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
- Bake for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature.
Notes
How to store: Pumpkin bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the pumpkin bread fresh and moist. You can also extend the life of the pumpkin bread by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
How to freeze: Once cooled to room temperature, wrap the whole pumpkin bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.
- Category: Cake
- Method: Bake
- Cuisine: American
Keywords: pumpkin bread, homemade pumpkin bread, canned pumpkin bread, easy pumpkin bread
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