Easy Pumpkin Bread

This pumpkin bread recipe saved my sanity during my first fall as a new mom.Emma was teething, I had not slept in weeks, and I just wanted something that smelled like home. One day I unearthed my mom’s original recipe card, long ago shoved in a cookbook, wrinkled and stained with her scrawled notes, and what appeared to be decades’ worth of flour fingerprints.

The first batch turned out perfectly, despite my fatigued mismeasurements. Now Emma’s seven and she still asks me to make “the pumpkin bread that makes everything better.” Last month I caught her sneaking slices for breakfast, and honestly, I didn’t stop her because I was doing the same thing.

❤️ Why You’ll Love This Recipe

Look, I’ll be straight with you – this isn’t just another pumpkin bread. It stays ridiculously moist for days, which is weird because most homemade bread goes stale overnight. The texture is perfect – not too dense, not too crumbly. Plus making two loaves means you actually get to eat some before it all disappears.

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📝 Ingredient List

For the Perfect Pumpkin Bread:

• 15 oz pumpkin purée (grab the plain stuff, not pie filling)
• 3 large eggs (leave them out for an hour first)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground cloves (skip if you don’t have any)
• ½ tsp ground nutmeg (also optional)
• ½ tsp fine salt
• 1½ cups granulated sugar
• 1 cup light oil (whatever you have works)

Quick swaps if you’re missing stuff: Brown sugar works instead of white. Any neutral oil is fine. No cloves or nutmeg? Just use more cinnamon.

🔍 Why These Ingredients Work

Pumpkin keeps everything moist while adding that fall flavor. Room temperature eggs mix way better than cold ones – learned that the hard way. Oil instead of butter is the secret here. Butter makes dense bread, oil makes it tender.

The double leavening thing with baking powder and soda gives you the right rise. Those spices smell incredible while baking and taste even better.

Essential Tools and Equipment

• Two 9×5-inch loaf pans
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Parchment paper if you have it
• Wire rack for cooling

👩🍳 How To Make Pumpkin Bread

1. Get everything ready (5 minutes) Heat your oven to 350°F. Grease those loaf pans really well. I use parchment paper too because I hate when bread sticks.

2. Mix the dry stuff (3 minutes) Whisk flour, baking soda, baking powder, all the spices, and salt in a medium bowl. Make sure it’s all mixed up evenly.

3. Mix the wet stuff (5 minutes) In your big bowl, whisk pumpkin, eggs, sugar, and oil until smooth. This should look like thick orange cream when you’re done.

4. Combine everything (2 minutes) Dump the dry ingredients into the wet ones. Stir gently until just mixed. Don’t go crazy here – lumps are fine, overmixing makes tough bread.

5. Bake it (55-60 minutes) Split the batter between your pans. Bake for 55-60 minutes. Stick a toothpick in the center – it should come out clean or with tiny crumbs.

6. Cool down (20 minutes) Let the loaves sit in the pans for 10 minutes, then turn them out onto a wire rack. Waiting is torture but necessary.

Tips from Well-Known Chefs

Ina Garten says: Room temperature ingredients mix better and give you better texture.

Sally McKenney swears by: Parchment paper for easy removal every time.

❗ You Must Know

Don’t mess this up: Use plain pumpkin puree, not pumpkin pie filling. The pie filling has spices and sugar already, which will wreck your recipe.

My secret trick: I tap the filled pans on the counter a few times before baking. Gets rid of air bubbles and gives you even texture.

💡 Pro Tips & Cooking Hacks

Toothpick test: Clean or with just a few moist crumbs means done. Wet batter means give it more time.

Forgot to take out eggs? Put them in warm water for 10 minutes. Works every time.

Oil choice: I use vegetable oil because it doesn’t add flavor. Light olive oil works too.

Don’t do this: Opening the oven door too early. Wait at least 50 minutes or your bread might sink.

🎨 Flavor Variations

Chocolate chip version: Add 1 cup mini chocolate chips with the dry ingredients.

Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on top and swirl with a knife.

Maple pecan: Replace half the sugar with maple syrup and add chopped pecans.

Glazed version: Mix powdered sugar with milk and cinnamon for a sweet drizzle.

⏲️ Make-Ahead Options

Prep ahead: Mix everything up to 4 hours early and refrigerate. Just bring to room temperature before baking.

Freeze baked loaves: Wrap tight in plastic wrap and freeze for months. Thaw overnight in the fridge.

Gift ready: These freeze beautifully, perfect for holiday giving.

Recipe Notes & Baker’s Tips

Texture secret: The oil is what keeps this so moist. Don’t swap it for butter.

Storage trick: Wrap in plastic wrap first, then foil. Stays fresh for days.

Serving temp: Great at room temperature or slightly warmed. Try toasting a slice.

🍽️ Serving Suggestions

Breakfast: Toast it and add butter with honey

Snack time: Plain or with cream cheese

Dessert: Warm it up and serve with vanilla ice cream

Gifts: Wrap in parchment and tie with ribbon

Cut thick slices and serve on a nice board with some fruit.

🧊 How to Store Your Pumpkin Bread

Counter: Wrap tight or use airtight container. Good for 3-4 days.

Fridge: Wrapped properly, it lasts a week.

Freezer: Wrap individual slices in plastic and freeze in bags. Grab one for quick breakfast.

Reheating: Toast it or microwave for 15-20 seconds.

⚠️ Allergy Information

Has: Eggs and wheat

Dairy-free: Yes, this recipe has no dairy

Gluten-free: Use 1:1 gluten-free flour blend

No eggs: Try ¼ cup applesauce per egg

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin?

Sure, just puree it smooth and drain extra liquid.

Why is my bread dense?

Probably overmixed the batter. Mix just until combined.

Different pan sizes?

Muffins take 18-20 minutes, mini loaves 35-40 minutes, one big loaf 70-75 minutes.

How do I know it’s done?

Toothpick in center comes out clean or with few moist crumbs.

Less sugar?

You can cut it by ¼ cup but it won’t be as moist.

Best way to slice?

Sharp serrated knife, saw gently so it doesn’t crumble.

This recipe has been my go-to for years now. It works every time and makes your house smell incredible. My family asks for it every fall, and I’ve given this recipe to probably twenty neighbors by now.

💬 Made this recipe? Let me know how it went! I love to read about what everybody’s baking and how they adapted it.