Is it dessert or breakfast? It’s both! It’s that time of year where pumpkin dominates the flavor profiles. And if you love pumpkin-flavored-anything as much as my kids and husband do, then you’ve simply got to make this delicious homemade moist pumpkin bread recipe. It’s perfect for grabbing a quick breakfast, a tasty dessert, a snack, or something to serve when friends come over. You can also make it for your coworkers. It’s a treat everyone will love for fall!
Best Pumpkin Bread Recipe
Give your home that warm and delicious pumpkin bread smell as it bakes up. Even if you’ve never baked before, this recipe assures delicious results with wholesome ingredients you’ll be proud to serve to the ones you love.
Pumpkin Bread Ingredients
- Flour – All-purpose flour is your best choice here.
- Baking soda and baking powder – You’ll need both to get that lift.
- Spices – You’ll need ground cinnamon, nutmeg, and ground cloves to add flavor.
- Salt – This balances those sweet, earthy flavors.
- Butter – Use unsalted and make sure you soften it first.
- Sugar – Granulated sugar will give this that proper sweet taste.
- Eggs – Binds everything together.
- Pumpkin puree – Use the completely pure stuff without any added flavor.
- Vanilla extract – Balancing the sweetness, of course.
- Walnuts – An optional ingredient you can use if you choose.
Easy Pumpkin Bread Recipe
Just 25 minutes of prep and you’ll be on your way to inhaling the magnificent aroma this simple pumpkin bread leaves in your home. If you’re afraid of baking, don’t be! This moist pumpkin bread recipe is a great one to start with to build your confidence because you can’t fail!
How do you Make Pumpkin Bread from Scratch
To make this simple pumpkin bread recipe, start by heating your oven to 325F and grease your loaf pans with nonstick baking spray. Mix the batter in a large bowl with flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg, then set aside. In another large bowl, beat the butter and sugar on low to medium with your electric mixer. Once slightly blended, add the eggs one at a time. Beat until light and fluffy, then add the pumpkin. Add the dry mixture to the wet one 1/3 of a cup at a time until all mixed. Split the batter between the two pans and add chopped walnuts on top if you want them. Bake for 60 to 75 minutes, then let them cool.
Expert Tips and Tricks for the Perfect Moist Pumpkin Bread Every Time
- Keep your eggs and butter at room temperature. Doing so will give your moist pumpkin bread a better texture and a more even rise.
- Use pumpkin puree. This is the stuff that is cooked and pureed, nothing more. You don’t want pumpkin pie filling because it has added spices and sugar which will throw off the taste in this recipe.
- You can make it gluten-free. When looking to make a healthy pumpkin bread recipe that is gluten-free, simply swap the flour for gluten-free and the baking powder too. Baking soda is already gluten-free.
What do you get when you drop a pumpkin? Squash!
How to Cook Pumpkin Bread?
Pumpkin bread requires some minimal mixing skills before getting it into the pans and baking it in your oven.
How Long to Bake Pumpkin Bread?
It will take 60 to 75 minutes to bake your pumpkin bread when your oven is preheated to 325F.
How do you know when pumpkin bread is done?
Insert a toothpick into the center after 60 minutes of baking. If it comes out clean, it’s ready!
Why is my pumpkin bread dry?
If you didn’t measure correctly, you may have added too little liquid or too much flour. Baking at too high of a temperature can also make it dry. And be sure not to over-mix the ingredients too!
How do you keep pumpkin bread moist?
The pumpkin puree does a fine job of keeping it moist. The longer you keep it though, the more it will dry out so do try to use it up before then.
What makes pumpkin bread rise?
The baking powder and baking soda make it rise. Make sure these ingredients are still fresh or they will not help your pumpkin bread rise.
Why does pumpkin bread sink in the middle?
You’re overloading the loaf pan with too much batter. Make sure you split the batter between the pans so you will get them to each rise.
Why is my pumpkin bread dense?
You may have added the wrong measurements. Follow this recipe exactly and you’ll get just the right texture and flavor.
What goes good in pumpkin bread?
Walnuts are a great choice though not everyone can eat them or even likes them. You may find you really love chocolate added to this!
What goes well with Pumpkin Bread?
My husband and I like coffee or a pumpkin-spice latte with ours and the kids love a nice glass of milk with it too. If you want to make it more decadent for dessert, top it with ice cream or whipped cream.
How to Store Pumpkin Bread?
Wrap it well and it will keep on your counter. To keep it longer, you can put it in the fridge.
How Long Does Pumpkin Bread Last?
On the counter, you can keep it for about 5 days but it will be less appetizing by then. You can move it to the fridge after a few days to prolong its life, if you even have any left after that.
Can You Freeze Pumpkin Bread?
Yes, and it will be an amazing treat you can enjoy anytime. It will keep for up to 2 months.
How to Reheat Pumpkin Bread?
If you’ve frozen it, just let it thaw in the fridge overnight. If you want to warm it, simply put it in the microwave for a few seconds per slice and enjoy!
Watch How To Make Pumpkin Bread (Video)
Homemade Pumpkin Bread Recipe
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 2 sticks unsalted butter (softened)
- 2 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 15 oz can of 100% pure pumpkin puree
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 325F. Use a baking nonstick spray to grease your loaf pans and set aside.
- Next, make your batter. In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Once thoroughly combined, set aside.
- In a separate large mixing bowl, beat the butter and sugar together with an electric mixer on low to medium speed until slightly blended. Add in the eggs one at a time. Beat the mixture until light and fluffy before adding in the pumpkin. Add the flour mixture into the wet mixture about 1/3 of a cup at a time until thoroughly incorporated. Split the batter evenly between the two loaf pans, sprinkling optional chopped walnuts on one or both of the loaves.
- Bake the loaves between 60-75 minutes, or until an inserted toothpick comes out clean. Allow the loaves to cool for about 15 minutes in their pans before placing on a wire rack and cooling completely. Serve at room temp or toasted with a glass of cold milk.
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