The Best Moist & Easy Pumpkin Bread Recipe for a Cozy Fall
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread wafting through your home. This recipe for homemade pumpkin bread is an absolute favorite, a true staple for autumn that I find myself returning to year after year. It’s incredibly moist, wonderfully tender, and bursting with all those beloved fall spices that truly define the season.
Baking with pumpkin is, without a doubt, one of my favorite activities. The versatility of pumpkin makes it a star ingredient in so many delightful treats. Beyond this fantastic bread, our family absolutely adores Chewy Pumpkin Chocolate Chip Cookies, which are a must-have at our house every fall. But let’s get back to this extraordinary pumpkin bread.
I’ve been perfecting this particular pumpkin bread recipe for years, and its enduring popularity lies in its simplicity and delicious results. One of the best features is that it yields two generous loaves. This means you can enjoy one immediately and then slice and freeze the second, ensuring you always have a comforting piece of fall goodness ready whenever a craving strikes.
Why This Pumpkin Bread Will Become Your Fall Favorite
Some people believe pumpkin should only be savored during a couple of months each year, but I’m a bit more flexible – and my son, well, he thinks it should be enjoyed year-round! Thankfully, he has a wonderful set of grandparents who keep him supplied with his favorite pumpkin treats, including this delicious Pumpkin Pie and, of course, pumpkin bread, all year long!
This recipe consistently delivers a perfectly balanced flavor profile. The combination of cinnamon, nutmeg, allspice, and cloves creates that classic, warm, and inviting taste that is synonymous with autumn. The oil-based batter ensures a consistently moist crumb that stays tender for days, making it ideal for breakfasts, afternoon snacks, or even a simple, satisfying dessert.
The Secret to Enjoying Pumpkin Bread All Season: Freezing!
One of the biggest advantages of this pumpkin bread recipe, and something I genuinely appreciate, is how wonderfully it freezes. You already know I’m passionate about freezing muffins – I have over 50 muffin recipes on my site, and I freeze almost all of them! The same principle applies beautifully to quick breads like this one.
To freeze pumpkin bread for ultimate convenience, simply allow your baked loaves to cool completely. Then, slice one or both loaves into individual portions. Lay these slices out on a baking sheet lined with parchment paper and freeze them for about an hour until they are firm. This “flash freezing” prevents the slices from sticking together. Once firm, transfer the frozen slices to a freezer-safe bag or airtight container. They will keep well for up to 3 months.
When a craving strikes, just pull out a slice or two, let it thaw at room temperature, or warm it gently in the microwave or toaster for that fresh-baked feel. It’s super easy, and you get to enjoy that delicious fall flavor any time you like, long after the pumpkin patch has closed!
Customizing Your Pumpkin Bread: Delicious Add-ins
There are countless delicious creations you can make with pumpkin, and this recipe uses a full 16-ounce can of pumpkin puree, so you won’t have any leftovers! While this bread is absolutely perfect as is, it’s also incredibly versatile and welcomes your favorite additions.
If you’re a fan of chocolate chips or even nuts, you’re in luck! Walnuts or pecans would be an excellent addition to this pumpkin bread recipe, adding a delightful crunch and complementary flavor. It’s incredibly easy to customize – simply follow the recipe instructions and then gently fold in about a cup of your preferred mix-in (like chocolate chips, chopped nuts, or even dried cranberries) during the final stages of mixing the batter.
Speaking of pumpkin and chocolate, there’s just something magical about that combination! Beyond this bread, our Chocolate Chip Muffins are another household favorite that perfectly showcases this beloved pairing. Don’t hesitate to experiment with different mix-ins to make this pumpkin bread truly your own!
Tips for Baking the Best Pumpkin Bread
Achieving that perfect moist, tender crumb in your pumpkin bread is easier than you think with a few simple tips:
- Do Not Overmix: After combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour too much, leading to a tough, dense bread rather than a soft, tender one.
- Use Pumpkin Puree, Not Pie Filling: Always double-check your can! Pumpkin puree is 100% pure pumpkin, while pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of your bread.
- Properly Grease and Flour Your Pans: This is crucial to ensure your beautiful loaves come out easily without sticking. Even non-stick pans benefit from a good coating of butter or oil, followed by a light dusting of flour.
- Check for Doneness: Baking times can vary depending on your oven. The best way to tell if your pumpkin bread is done is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s ready.
- Cool in the Pan, Then on a Rack: Allow the bread to cool in the loaf pans for about 10-15 minutes after removing it from the oven. This gives the loaves time to set before you attempt to remove them. Then, transfer them to a wire rack to cool completely, which prevents the bottoms from becoming soggy.
Serving Suggestions for Your Delicious Pumpkin Bread
This easy pumpkin bread is incredibly versatile and can be enjoyed in so many ways:
- Breakfast Treat: A slice (or two!) with your morning coffee or tea is the perfect way to start a fall day.
- Afternoon Snack: It’s a wonderful pick-me-up, perhaps with a dollop of cream cheese or a spread of butter.
- Dessert: Serve it warmed with a scoop of vanilla ice cream for a simple, satisfying dessert.
- Gift Idea: Baked pumpkin bread makes for a thoughtful and delicious gift for friends, neighbors, or hostesses during the fall and holiday seasons. Wrap it beautifully in cellophane with a festive ribbon.
- Beyond the Slice: Consider crumbling stale pumpkin bread into a trifle, making pumpkin bread pudding, or even toasting slices for a unique “crouton” for a fall salad (though it’s unlikely to last long enough to go stale!).
No matter how you choose to enjoy it, this pumpkin bread promises to bring warmth and joy to your autumn days.
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Craving More Pumpkin Recipes?
If you can’t get enough of that wonderful pumpkin flavor, be sure to explore some of my other delightful pumpkin creations:
- Chocolate Chip Pumpkin Cake – that chocolate glaze is absolutely amazing!
- Pumpkin Bars – these were a staple in my childhood home.
- Pumpkin Cream Cheese Bread – you’ll love that delightful cream cheese swirl!
- Pumpkin Coffee Cake – a perfect treat for a cozy weekend breakfast.
- Pumpkin Pancakes – thick, fluffy, and utterly delicious!
Pumpkin Bread
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Equipment
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Mixing Bowls
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GIR Spatula
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Loaf Pan
Ingredients
- 3 cups granulated sugar
- 1 cup canola oil, or other neutral flavored oil
- 4 whole large eggs
- 16 ounces canned pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Instructions
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Preheat oven to 350 degrees F (175 C). Grease and flour two 9×5 inch loaf pans.
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In a large bowl, stir together the granulated sugar and canola oil until well combined. Stir in the eggs one at a time, then mix in the pumpkin puree until smooth.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon, and cloves.
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Gradually add the dry ingredients to the wet mixture, alternating with the water, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
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Divide the batter evenly between the two prepared loaf pans.
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Bake for 45-60 minutes, or until a cake tester (or toothpick) inserted into the center of the loaf comes out clean.
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Remove the pans from the oven and let them stand on a wire rack for 10 minutes before carefully removing the loaves from the pans. Allow to cool completely on the wire rack before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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