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Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger. | aheadofthyme.com

Pumpkin Bread


  • Author: Sam Hu | Ahead of Thyme
  • 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

Units
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar (or to taste)
  • 1/2 teaspoon ground ginger (optional)
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (about 100 grams)
  • 2 large eggs, beaten
  • 1 (13.5 oz) can pumpkin puree

Instructions

  1. 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.
  2. 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.
  3. In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.
  4. 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.
  5. Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon. 
  6. 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. 

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Cake
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin bread, homemade pumpkin bread, canned pumpkin bread, easy pumpkin bread