This pumpkin bread recipe is a winner for the whole family. It is super moist, easy-to-make and loaded with lots of pumpkin flavor. Something about the smell of ground spices in the oven feels like a hug. A perfect fall treat!
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Why you should try this recipe?
The pumpkin bread recipe is simple, straight-forward, and serves as a great base for other pumpkin treats!
Though this is a popular fall recipe, it is perfect year-round! With these directions, you will get a flavorful, warm, and soft slice, every time!
Using this recipe will give you delicious two pumpkin loaves or about two dozen muffins.
Making pumpkin bread at home is far more affordable than regular visits to a shop. And this recipe is so simple, the whole family can make it.
If you want some variation, I have tips for mix-ins and other adjustments below. Additionally, the ingredients in this recipe are easy to swap out - and I have listed some of those ideas below.
Ingredients you will need
Dry Ingredients: All- Purpose flour, Salt, Baking powder, Baking soda, Brown Sugar. You can use regular granulated sugar as well.
Ground Spices : I have added Cinnamon, Nutmeg, Ginger, Clove, All spice.
Wet Ingredients: Canned or Homemade Pumpkin Purée, Eggs, Butter, Vanilla Extract, Milk, Lemon Zest.
When combined with ground spices, lemon zest adds nice freshness and aroma to this pumpkin bread.
How to make pumpkin bread
To begin with, preheat the oven at 165 degree Celsius (325 degrees F) for 15 minutes. Grease and line 9*5 inch loaf pan.
Dry ingredients : In a bowl, add flour, baking soda, baking powder, salt, ground cinnamon, cloves, nutmeg, ginger and all spice.
Combine everything well and set aside.
Wet ingredients : In another large bowl, add melted butter, brown sugar, lightly beaten eggs, pumpkin purée, vanilla, lemon zest and milk.
Whisk well.
Add dry ingredients into the wet ingredients.
Stir until just combined.
Pour the batter into greased loaf pan and bake for 60-65 minutes or until the toothpick inserted in the center comes out clean.
Let the bread cool in the pan itself for 15 minutes. Then transfer it to a wire rack and cook completely. Slice and serve.
Frequently Asked Questions
You can use a Spice Cake mix in place of the dry ingredients. However, you should check its ingredients to see which spices may or may not be missing. You can add those to taste.
When wrapped tightly with plastic wrap or wax paper, this bread can be left on the counter for up to three days.
This batter can be put into lined or greased muffin tins. At the same temperature, muffins take about 20-25 minutes to bake. This recipe is the equivalent of two dozen muffins.
Recipe Variations
As I said earlier, I love being able to add different things, or replace ingredients, to mix things up.
I also like being able to do this so I can adapt this pumpkin bread recipe as needed if I am gifting a loaf, or serving it to folks with dietary restrictions.
Gluten free: If you are looking to cut gluten, you can use gluten-free all-purpose, oat, or buckwheat flour.
Paleo: Almond and coconut flour are great options for those on paleo or keto.
Healthier Swaps: Whole wheat flour is a simple replacement to make this rich loaf a bit healthier. Coconut oil can be used as a replacement for butter, at a 1:1 ratio.
Sweetness: Though this recipe is fairly balanced, some may look to make it less sweet (especially if you are adding toppings!). Replacing your sugar with coconut sugar or maple syrup will help you find that perfect level for you.
Egg Replacement: There are multiple options for egg replacement!
You can use 2 tablespoons ground flax seeds + 6 tablespoons warm water; half cup applesauce; half cup yogurt substitute; or 1 large banana mashed with 2 large eggs.
Note : Double the amount of these ingredients for 4 Eggs substitutes.
Vegan: Milk alternatives work well in this recipe, but coconut and oat will be the creamiest and closest to the texture of the original recipe.
Nut Crunch: Seeds are an obvious choice here, but other options like pecans, walnuts granola, sunflower seeds, will all make great additions to this recipe.
Dried fruits : Dried cranberries are a perfect pair with pumpkin, as well as golden raisins.
Chocolate: Chocolate chips, dark chocolate chunks, and chocolate powder can be added to taste!
Serving Suggestions
This bread is perfect right out of the oven (after it cools, of course!), but that isn't the only way to enjoy it!
Alongside some tea, with some fruit, this makes for a lovely start to your day.
Adding some caramel and sea salt, slathering it with some cream cheese, or a dollop of Nutella, takes it from breakfast to dessert!
Storage and Freezing
Keeping pumpkin bread moist can be a challenge. When wrapped tightly with plastic wrap or wax paper, this bread can be left on the counter for up to three days or in the fridge upto five days.
If you are baking in advance to use later for a Thanksgiving dinner or holiday gift, wrap the cooled loaf tightly with foil and place it in a ziplock bag.
That bag will keep the loaf fresh for a few months in freezer. You can thaw it in the refrigerator overnight.
Bake it back to life at 165 degree Celsius (325 degrees F) for about five minutes.
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Pumpkin Bread Recipe
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Ingredients
For Dry Ingredients
- 3 cups All Purpose Flour
- 1½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground All Spice
For Wet Ingredients (at room temperature)
- 1 cup Melted Unsalted Butter
- 2 cups Brown Sugar
- 4 Eggs (lightly beaten)
- 2 cups Pumpkin Purée
- 2 teaspoons Vanilla Extract
- 2 teaspoons Lemon Zest
- ⅓ cup Milk
Instructions
- Preheat the oven at 165 degree Celsius (325 degrees F) for 15 minutes. Grease and line 9*5 inch loaf pan.
- Dry ingredients : In a bowl, add flour, baking soda, baking powder, salt, ground cinnamon, cloves, nutmeg, ginger and all spice. Combine everything well and set aside.
- Wet ingredients : In another large bowl, add melted butter, brown sugar, lightly beaten eggs, pumpkin purée, vanilla, lemon zest and milk. Whisk well.
- Add dry ingredients into the wet ingredients and stir until just combined.
- Pour the batter into greased loaf pan and bake for 60-65 minutes or until the toothpick inserted in the center comes out clean.
- Let the bread cool in the pan itself for 15 minutes. Then transfer it to a wire rack and cook completely. Slice and serve.
Heidy Linn says
This pumpkin bread's recipe was outstanding. I loved all the great info and tips included in this recipe post. Trust me, and it made making this pumpkin loaf recipe a cinch! I will be saving the recipe to make again during the holidays.
Marisa F. Stewart says
I loved your tips -- I've got several cans of pumpkin I've been saving for just the right recipe. Your bread looks so moist and flavorful I can't wait to make it. I'm making two loaves -- one for us and one for our neighbor who hasn't been feeling well. AND the tip for using a spice cake mix was really great. A good way for a shortcut.
Muskan says
Recipe says 4 eggs so the replacements you have given are they according to two eggs or 4 eggs as you wrote 'with two eggs'
Farrukh Aziz says
Hi Muskaan,
You just need to double the amount of ingredients for 4 eggs replacements.I have added the note though.
Beth says
This looks like a very straightforward, yet delicious recipe with a beautiful golden color on top. I am definitely going to try it using your suggestion to reduce the sugar.
Veronika Sykorova says
This looks so good! The recipe seems so easy too! It looks like a big amount of ingredients for one bread so I can't wait to give this a try and see if it's as good as the photos look! 🙂
Farrukh Aziz says
Thank you very much Veronika, yeah, I made two loaves and saved one in freezer for later to fulfil our bread cravings. 🙂
Andrea Howe says
Perfect timing for this recipe! I have been craving this bread and the boxed mix I bought at the store was disappointing. This sounds like the perfect recipe to try my own from scratch
Farrukh Aziz says
Thank you very much Andrea, yes, homemade things from scratch is always a great idea. 🙂
Amanda says
This pumpkin loaf turned out beautifully! It was as moist as can be and had the perfect kick of warm fall spices. I love that you can freeze it because I definitely want to keep some on hand for those random pumpkin breads cravings.
Farrukh Aziz says
Thank you so much Amanda, yeah, freezing trick works great here for us as we love to save it some for later. 🙂
Shelley says
It's definitely full-on pumpkin season - perfect time for this gorgeous pumpkin bread! Thanks for all the terrific tips, especially the suggestions for healthier swaps (which are always important to me) and also all those yummy mix-in ideas!
Farrukh Aziz says
Thank you very much Shelly, yes, I do the swaps at times for healthier option, so thought to share here which can be beneficial to anyone if in need. 🙂
Bernice Hill says
Your bread looks perfectly light and tasty. I have about 2 cups of pumpkin puree in the fridge and this is an excellent way to use it up!
Farrukh Aziz says
Thank you very much Bernice, indeed an excellent way to use up pumpkin. 🙂
Heather says
Yum! Love this pumpkin bread so much.
Farrukh Aziz says
Thank you Heather. 🙂