As the air turns crisp and the leaves begin to change, nothing says fall quite like the warm, spiced aroma of pumpkin bread baking in the oven. This homemade pumpkin bread recipe is a timeless classic, offering a moist, tender crumb full of rich pumpkin flavor and cozy spices.
1. Homemade Pumpkin Bread Recipe
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger (optional)
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter for a richer taste)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup raisins or dried cranberries
Equipment
- 9×5-inch loaf pan
- Whisk or electric mixer
- Large mixing bowl
- Spatula for folding
- Wire rack for cooling
Instructions
Step 1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
Step 2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, ginger (if using), and salt. This step ensures the spices are evenly distributed throughout the bread.
Step 3. Combine the Wet Ingredients
In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well-combined.
Step 4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense instead of light and moist.
Step 5. Add Optional Mix-ins
If you’re adding chopped nuts, chocolate chips, or dried fruit, fold them into the batter at this point. These add-ins bring extra texture and flavor to the pumpkin bread.
Step 6. Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached.
If the top of the bread starts to brown too quickly, loosely tent it with a piece of aluminum foil during the last 15-20 minutes of baking.
Step 7. Cool and Serve
Once baked, allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread warm or at room temperature. Enjoy it plain, spread with butter, or topped with cream cheese for an extra indulgent treat.
2. Tips for Perfect Homemade Pumpkin Bread
Use Pure Pumpkin: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can throw off the balance of the recipe.
Measure Flour Correctly: To avoid a dense loaf, spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can pack the flour and lead to too much in your batter.
Don’t Overmix: Gently stir the wet and dry ingredients together until just combined. Overmixing can lead to tough bread.
Make it Ahead: Pumpkin bread tastes even better the next day! The flavors have more time to meld, and the moisture improves, making it the perfect make-ahead treat.
3. How to Store & Reheat Leftovers
Storing leftover pumpkin bread is quite simple. First, allow the bread to cool completely. Once it’s cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should last for about 3-4 days.
If you want to extend its shelf life, store the bread in the refrigerator for up to a week. To prevent it from drying out, wrap it well before placing it in the fridge.
For longer storage, pumpkin bread can also be frozen. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to eat, simply thaw it at room temperature or pop it into the microwave or oven for a few minutes to warm it up.
I always recommend reheating a slice in the microwave for a few seconds or toasting it lightly. The warmth brings out the spices and makes the bread extra comforting. If you’re feeling indulgent, a smear of butter on a freshly toasted slice of pumpkin bread is the perfect way to enjoy it!
This homemade pumpkin bread recipe is everything you want in a fall treat: moist, flavorful, and incredibly easy to make. With just a few simple ingredients and a little time, you can bake a loaf of this comforting, nostalgic bread and fill your home with the irresistible scent of autumn. So, grab a can of pumpkin puree, and let’s get baking!
