Are you craving the perfect fall treat that’s moist, flavorful, and easy to make? Look no further! This foolproof pumpkin bread recipe will help you achieve bakery-quality results every time. With carefully tested techniques and simple ingredients, you’ll be enjoying perfectly spiced, tender pumpkin bread in no time.
Why This Pumpkin Bread Recipe?
This isn’t your average pumpkin bread. Here’s why this recipe stands out:
- Incredibly moist texture that stays soft for days
- Perfect balance of pumpkin and warm fall spices
- Quick prep time with no fancy equipment needed
- Makes two loaves – perfect for sharing or freezing
Essential Tools
For the best results, have these kitchen tools ready:
- Two 8 1/2″ x 4 1/2″ loaf pans
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves (optional)
- 1/2 tsp ground nutmeg (optional)
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup (240ml) extra light olive oil (or vegetable oil)
- 15 oz (425g) pumpkin puree
Instructions
- Prepare the oven and pans:
- Preheat oven to 350°F (175°C)
- Butter and lightly flour two 8 1/2″ x 4 1/2″ loaf pans
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt
- Combine wet ingredients:
- In a medium bowl, whisk eggs, oil, and pumpkin puree until smooth
- Make the batter:
- Pour wet ingredients into dry ingredients
- Whisk until just combined (don’t overmix)
- Bake the bread:
- Divide batter evenly between prepared pans
- Bake for 45-55 minutes, or until a toothpick comes out clean
- Cool and enjoy:
- Let loaves cool in pans for 10-15 minutes
- Transfer to a wire rack to cool completely
Pro Tips for Perfect Pumpkin Bread
Pumpkin Puree Selection
- Use 100% pure pumpkin puree, not pumpkin pie filling
- If using homemade puree, ensure it’s well-drained
Oil vs. Butter
- Stick with oil for a moister texture that stays soft even after refrigeration
Spice Customization
- Adjust spices to your taste
- Try adding 1 tsp of pumpkin pie spice for extra flavor
Mixing Technique
- Don’t overmix the batter – a few lumps are okay
- Overmixing can lead to tough bread
Variations and Add-ins
Customize your pumpkin bread with these delicious options:
- 1 cup chocolate chips
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup dried cranberries or raisins
- 1 tsp vanilla extract
- Streusel or pumpkin seed topping
Make-Ahead & Storage Options
Batter Storage
- Refrigerate batter for up to 24 hours before baking
- Let come to room temperature before baking
Baked Bread Storage
- Room temperature: Up to 3-5 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (wrap tightly in plastic wrap and foil)
Frequently Asked Questions
Can I make this recipe in a single loaf pan? A: Yes, you can halve the recipe for one loaf. Bake time may need slight adjusting.
How do I know when the bread is done? A: Insert a toothpick into the center – it should come out clean or with a few moist crumbs.
Can I use whole wheat flour? A: You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor and denser texture.
My bread is browning too quickly. What should I do? A: Tent the top with foil if it’s browning too fast before the center is cooked.
By following this tested recipe, you’ll create perfectly moist and flavorful pumpkin bread every time. Whether for a cozy fall breakfast or a thoughtful homemade gift, this pumpkin bread is sure to impress!