Tired of dry, crumbly pumpkin bread? Me too. It’s the kind of thing that looks great but tastes like a dusty fall decoration. It’s a real letdown.
For years, I chased that perfect loaf. You know the one. It’s super moist, packed with pumpkin flavor, and has the perfect amount of spice. After a lot of trial and error in my kitchen, I finally cracked the code.
This recipe isn’t just another pumpkin bread recipe. It’s the recipe. It’s the one that will make your house smell amazing and have everyone asking for a second slice.
What You’ll Need
This recipe uses simple pantry items. The key is using oil instead of butter, which makes the bread incredibly moist. Don’t worry, you won’t miss the butter at all.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 (15-ounce) can 100% pure pumpkin puree
Tools You’ll Use
You don’t need any fancy gadgets for this. Just the basics will do the trick.
- A 9×5 inch loaf pan
- Mixing bowls (one large, one medium)
- A whisk
- A spatula
- Measuring cups and spoons
Pro Tips
After making hundreds of loaves, I’ve learned a few things. These little tricks make a big difference and will help you get it right on the first try.
- Do Not Overmix: When you mix the wet and dry ingredients, stop as soon as you don’t see any more flour streaks. A few lumps are totally fine. Overmixing develops gluten, which makes the bread tough and dry, not soft and moist.
- Use Canned Pumpkin, Not Pie Filling: This is a big one. Pumpkin pie filling comes pre-sweetened and pre-spiced. We want to control the sugar and spice ourselves. Always grab the can that says “100% Pure Pumpkin.”
- The Toothpick Test is Key: Ovens can be tricky. Start checking for doneness about 5 minutes before the recipe says to. Stick a toothpick in the center of the loaf. If it comes out with wet batter, it needs more time. If it comes out with a few moist crumbs attached, it’s perfect. If it’s totally clean, it might be slightly overbaked.
Step-by-Step Instructions
Follow these simple steps for a perfect loaf every time.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This stops the bread from sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set it aside.
Step 3: In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until well combined.
Step 4: Add the eggs one at a time, whisking well after each one. Then, stir in the pumpkin puree.
Step 5: Pour the dry ingredients into the wet ingredients. Mix with a spatula just until everything is combined. Remember, don’t overdo it!
Step 6: Pour the batter into your prepared loaf pan and spread it evenly.
Step 7: Bake for 60 to 65 minutes. Use a toothpick to check if it’s done.
Step 8: Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely. Slicing it while it’s hot will make it fall apart.
Substitutions and Variations
Want to change things up? Here are a few ideas that work well. Feel free to experiment a little.
| Original Ingredient | Substitution Idea | Result |
|---|---|---|
| Vegetable Oil | Melted coconut oil or applesauce | Coconut oil adds a subtle flavor. Applesauce reduces fat but can make the bread a bit denser. |
| All-Purpose Flour | Half all-purpose, half whole wheat flour | Adds a nuttier flavor and more fiber. The loaf will be a little denser. |
| Spices | 2 teaspoons of pumpkin pie spice | A quick shortcut if you don’t have all the individual spices on hand. |
You can also add things to the batter for more texture and flavor. Try folding in one cup of chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries before baking.
Make-Ahead Tips
This bread is great for making ahead. You can bake the loaf a day or two before you plan to serve it. Just wrap it tightly in plastic wrap and keep it at room temperature. The flavor actually gets better the next day.
Nutritional Info & Healthy Swaps
Here is a general idea of the nutrition per slice, assuming you get 12 slices from the loaf. This can change based on your specific ingredients.
| Nutrient | Amount per Slice (Approx.) |
|---|---|
| Calories | 310 |
| Fat | 12g |
| Carbohydrates | 48g |
| Sugar | 32g |
| Protein | 4g |
Want to make it a bit healthier? Try some of these simple swaps.
- Reduce Sugar: You can reduce the total sugar by about half a cup without a huge change in texture.
- Swap the Oil: For a lower-fat version, replace half of the oil with unsweetened applesauce.
- Add Flaxseed: Mix in 2 tablespoons of ground flaxseed with the dry ingredients for a little boost of fiber and omega-3s.
Leftovers and Storage
If you have any leftovers, they are easy to store.
Room Temperature: Wrap the loaf tightly in plastic wrap or put it in an airtight container. It will stay fresh and moist for up to 4 days.
Freezing: This bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap them well in plastic wrap and then in aluminum foil. It will last for up to 3 months in the freezer. Just let it thaw on the counter before eating.
FAQs
Q1. Why did my pumpkin bread sink in the middle?
Ans: This usually happens for two reasons. It might be underbaked, so the center didn’t have time to set. Or, the leavening agents (like baking soda) might be old.
Q2. Can I make this recipe into muffins?
Ans: Yes, absolutely. Just divide the batter into a greased muffin tin, filling each cup about two-thirds full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out with moist crumbs.
Q3. Can I use fresh pumpkin puree instead of canned?
Ans: You can, but it’s a bit of work. Fresh puree also has more water than canned, which can make the bread soggy. If you use it, make sure to drain it well first by letting it sit in a cheesecloth-lined strainer for an hour.
Wrapping Up
This pumpkin bread recipe is simple, reliable, and seriously delicious. It’s the perfect thing to bake when you want your home to feel cozy and smell like fall.
Give it a try and see for yourself. I promise you won’t be disappointed. When you do, come back and leave a comment below. I’d love to hear how it turned out for you
