The Best Homemade Pumpkin Bread Recipe: Moist, Flavorful & Freezer-Friendly
There’s a certain magic that fills the air when autumn arrives, bringing with it a craving for warm, comforting treats. Few things capture the essence of fall quite like a perfectly baked loaf of pumpkin bread. This easy pumpkin bread recipe is a true staple in our home, delivering an incredibly moist, tender crumb infused with all the aromatic spices you adore. It’s not just a seasonal delight; it’s a timeless classic that brings warmth and joy to any occasion, from cozy mornings to festive gatherings.
Baking with pumpkin is, without a doubt, one of my favorite activities. The way it transforms into something so rich and flavorful is simply irresistible. This particular recipe has been a go-to for years, and for good reason: it’s consistently delicious and incredibly simple to prepare. The best part? It yields two generous loaves, making it ideal for sharing, gifting, or, as I often do, slicing one loaf to freeze so you can enjoy a comforting piece whenever the craving strikes.
Why This Pumpkin Bread Will Become Your Fall Favorite
What makes this pumpkin bread truly stand out? It’s the perfect balance of flavors and textures. The bread is exceptionally moist, thanks to the combination of pumpkin puree and oil, which helps keep it tender for days. The generous blend of classic fall spices—cinnamon, nutmeg, allspice, and cloves—creates a warm, inviting aroma as it bakes, filling your kitchen with the scent of autumn. This isn’t just a recipe; it’s an experience. The simplicity of the ingredients and the straightforward instructions mean even novice bakers can achieve bakery-quality results.
Many people believe pumpkin is strictly a seasonal ingredient, meant only for a few months out of the year. I’m a bit on the fence myself, but my son is a firm believer that pumpkin should be celebrated year-round! Thankfully, he has wonderful grandparents who indulge his pumpkin passion, providing him with delicious pumpkin bread and Pumpkin Pie throughout the entire year. This recipe caters to both seasonal and year-round pumpkin enthusiasts, proving that some flavors are just too good to be confined to a single season.
Prepare Ahead: The Magic of Freezing Pumpkin Bread
One of the most practical and beloved aspects of this bread recipe is its freezer-friendly nature. If you’re familiar with my site, you know I’m a huge proponent of freezing muffins and quick breads. I have over 50 muffin recipes, and nearly all of them can be frozen. This pumpkin bread is no exception! Freezing allows you to extend the enjoyment of your homemade creation, ensuring you always have a delightful treat on hand for unexpected guests, busy mornings, or simply a moment of self-indulgence.
The process for freezing is incredibly simple: once the loaves have cooled completely, slice one (or both!) into individual servings. Lay the slices out on a baking sheet lined with parchment paper and freeze for about an hour, or until firm. This prevents them from sticking together. Once frozen, transfer the slices to a freezer-safe bag or airtight container. You can then easily grab a single slice whenever a craving strikes. Thaw it at room temperature, or gently warm it in the microwave or toaster oven for that freshly baked taste.
Pumpkin & Spices: The Heart of Fall Baking
There are countless wonderful recipes you can create with pumpkin, but quick bread holds a special place. This particular recipe ingeniously uses a full 16-ounce can of pumpkin puree, so you won’t have any odd leftovers to worry about. This ensures maximum pumpkin flavor and moisture in every bite. While some might think of pumpkin as a sweet ingredient, its earthy notes provide a perfect canvas for a blend of spices. The combination of cinnamon, nutmeg, allspice, and cloves creates a complex flavor profile that is both comforting and exhilarating, truly defining the taste of autumn.
And let’s talk about the magical pairing of pumpkin and chocolate! Just like our family’s staple Chocolate Chip Muffins, adding chocolate to pumpkin bread is a game-changer. The subtle bitterness of chocolate chips perfectly complements the sweet and spicy notes of the pumpkin, creating an irresistible treat. If you’re a fan of nuts, walnuts or pecans would also be an excellent addition, providing a delightful crunch and nutty depth. It’s incredibly easy to customize this recipe: simply follow the instructions as written and fold in about a cup of your favorite mix-ins during the final mixing stage.
Tips for Achieving the Perfect Pumpkin Bread
While this recipe is straightforward, a few tips can help you achieve truly spectacular results:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to a tough, dry bread. A light hand will ensure a tender crumb.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more evenly into the batter, leading to a smoother mixture and a better overall texture.
- Measure Flour Correctly: For best results, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry loaf.
- Check for Doneness: Baking times can vary depending on your oven. The best way to check for doneness 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, the bread is ready.
- Cool Completely: Allow the bread to cool in the pans for about 10-15 minutes before transferring to a wire rack to cool completely. This prevents the loaves from steaming and becoming soggy. Plus, it makes them easier to handle without breaking.
Serving Suggestions & Gifting Ideas
This pumpkin bread is incredibly versatile. Enjoy a slice for breakfast with your morning coffee or tea, as a satisfying snack, or as a simple yet elegant dessert. It’s delicious on its own, but you can also elevate it with a dollop of whipped cream, a dusting of powdered sugar, or a light cream cheese glaze. For a more decadent treat, serve it slightly warm with a scoop of vanilla ice cream.
Because this recipe makes two loaves, it’s also perfect for gifting! Wrap a cooled loaf in cellophane and tie it with a festive ribbon for a thoughtful homemade present during the holidays or for a hostess gift. Everyone appreciates a delicious, home-baked good, and this pumpkin bread is sure to be a hit. It’s a wonderful way to spread fall cheer.
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Craving More Pumpkin Recipes?
If this delightful pumpkin bread has awakened your inner pumpkin enthusiast, you’re in luck! I have a wide array of other fantastic pumpkin recipes that are perfect for enjoying throughout the fall season and beyond:
- Chocolate Chip Pumpkin Cake – that chocolate glaze is absolutely amazing and takes this cake to the next level!
- Pumpkin Bars – these classic bars were a cherished staple when I was growing up, and they’re always a crowd-pleaser.
- Pumpkin Cream Cheese Bread – you’ll fall in love with the luscious cream cheese swirl running through this moist bread.
- Pumpkin Coffee Cake – a perfect choice for a leisurely weekend breakfast or brunch with family and friends.
- Pumpkin Pancakes – start your day with these thick, fluffy, and utterly delicious pancakes infused with pumpkin flavor.
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 degrees 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. Then, stir in the eggs and pumpkin puree until the mixture is smooth.
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In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves. This ensures the leavening agents and spices are evenly distributed.
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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 until just combined, being careful not to overmix. A few lumps are fine.
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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 loaves comes out clean.
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Remove from the oven and let stand in the pans for 10 minutes before carefully removing them from the pans and transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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