Save The kitchen smelled like autumn had exploded everywhere the first time I baked this pumpkin bread. I was testing recipes for a neighbor's holiday gathering and accidentally used twice the cinnamon called for, but nobody complained. Now that extra spice is non negotiable in my house. Something about warm pumpkin and cinnamon makes even a Tuesday morning feel special.
Last autumn I started baking mini loaves for everyone in my apartment building. The guy across the hall left a thank you note on my doorstep that just said more please with a smiley face. Now I keep extra pumpkin purée stocked specifically for emergency neighbor gifts. There is something universal about breaking bread with people that creates instant connection.
Ingredients
- All purpose flour: Provides the structure and tender crumb
- Ground cinnamon: The star spice that gives this bread its signature warmth
- Ground nutmeg: Adds subtle depth and complements the cinnamon beautifully
- Ground cloves: Just a quarter teaspoon creates that classic pumpkin pie flavor
- Ground ginger: A gentle hint of spice that brightens the overall profile
- Baking soda: Helps the bread rise and achieve that perfect dome
- Baking powder: Ensures extra lift for a light texture
- Salt: Balances sweetness and enhances all the spices
- Pumpkin purée: Use pure pumpkin not pie filling for the best results
- Granulated sugar: Sweetens and helps create a golden crust
- Brown sugar: Adds moisture and a subtle caramel note
- Large eggs: Bind everything together and provide structure
- Vegetable oil: Keeps the bread moist for days
- Milk: Adds needed liquid for a smooth batter
- Vanilla extract: Rounds out all the flavors and adds warmth
Instructions
- Preheat your oven:
- Set to 350°F and grease a 9x5 inch loaf pan with parchment paper for effortless removal later
- Whisk the dry ingredients:
- Combine flour cinnamon nutmeg cloves ginger baking soda baking powder and salt in a large bowl until well blended
- Mix the wet ingredients:
- Whisk pumpkin purée granulated sugar brown sugar eggs oil milk and vanilla until completely smooth
- Combine the mixtures:
- Pour the wet ingredients into the dry and fold gently until just combined avoiding overmixing
- Add your extras:
- Fold in chopped nuts chocolate chips or dried fruit if you want some texture and flavor variation
- Bake to perfection:
- Pour batter into your prepared pan smooth the top and bake for 55 to 65 minutes until a toothpick comes out clean
- Cool completely:
- Let the bread rest in the pan for 10 minutes then move to a wire rack before slicing
Save My sister in law still talks about the pumpkin bread I brought to Thanksgiving three years ago. She insists it saved the dinner when the turkey took longer than expected and everyone was getting cranky. Now I bring two loaves every year because one mysteriously disappears before we even sit down to eat.
Making It Your Own
I have found that swapping half the oil for melted butter creates a richer flavor and slightly crispier crust. The texture stays just as moist but you get this wonderful buttery aroma while it bakes. My grandmother swears by adding a tablespoon of orange zest to brighten everything up.
Storage Secrets
Unlike most quick breads this one actually improves after sitting overnight wrapped tightly. The spices have time to meld and the moisture redistributes evenly throughout the loaf. I bake it the day before serving whenever possible for the best texture and flavor development.
Serving Ideas
Slightly warmed slices with salted butter melting into them is my absolute favorite way to enjoy this bread. It also makes incredible French toast the next morning just dip thick slices in egg mixture and griddle until golden. A dollop of whipped cream cheese and a drizzle of honey elevates it to dessert status.
- Sprinkle Demerara sugar on top before baking for a crunchy sweet crust
- Try toasting leftover slices and topping with almond butter
- Cubed and baked stale pumpkin bread makes the most incredible croutons for fall salads
Save There is something deeply satisfying about a recipe that never fails you no matter the occasion or season. Hope this pumpkin bread finds its way into your kitchen and becomes part of your own story.
Recipe Questions & Answers
- → Can I use canned pumpkin for this bread?
Yes, use pure pumpkin purée from a can, but avoid pumpkin pie filling which contains added sugars and spices that will alter the flavor and texture.
- → How do I know when the pumpkin loaf is fully baked?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs. If wet batter clings to it, bake for 5 more minutes and test again.
- → Can I substitute the oil with butter?
Absolutely! Replace the vegetable oil with an equal amount of melted unsalted butter for a richer flavor. Both work beautifully in this loaf.
- → How should I store leftover pumpkin bread?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 2 months.
- → Can I reduce the sugar in this loaf?
You can reduce the granulated sugar by up to ¼ cup, but this may affect moisture and texture slightly. The brown sugar helps keep the bread moist, so avoid reducing it too much.
- → What can I add to customize this pumpkin bread?
Fold in chopped walnuts, pecans, chocolate chips, dried cranberries, or pumpkin seeds. Keep add-ins to about ½ cup total to maintain proper texture.