Go Back
To make classic pumpkin bread, you need a few key ingredients. Here’s what you will need: - 1 cup pumpkin puree (canned or fresh) - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon ground cloves These ingredients come together to create a moist and flavorful loaf. The pumpkin puree adds great moisture and a hint of sweetness. The mix of spices gives the bread its warm, comforting aroma. You can add some fun elements to your pumpkin bread. Consider these optional mix-ins: - 1 cup chopped walnuts or pecans - ½ cup raisins or chocolate chips Adding nuts gives a nice crunch. Raisins or chocolate chips add sweetness and texture. Feel free to mix and match based on your taste! If you lack any ingredients, you can make some swaps. For instance, you can use applesauce instead of oil to cut fat. You can also replace all-purpose flour with whole wheat flour for a healthier option. Just be aware that it may alter the texture slightly. When you're ready to bake, gather your ingredients. You can find the full recipe linked above for easy reference. This will ensure that you have everything you need for your classic pumpkin bread! Start by preheating your oven to 350°F (175°C). Take a 9x5-inch loaf pan and grease it well. You can also line it with parchment paper. This helps the bread release easily after baking. In a large bowl, add 1 cup of pumpkin puree, ¾ cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil. Whisk these together until smooth. Next, add 3 large eggs one by one. Make sure each egg is fully mixed before adding the next. This step ensures a rich and moist bread. In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Add in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Sifting helps mix the dry ingredients evenly and makes the bread light. Now, gently mix the dry ingredients into the wet mixture. Use a spatula or wooden spoon. Stir until just combined. Be careful not to over-mix. If you like, you can fold in 1 cup of chopped walnuts or pecans and ½ cup of raisins or chocolate chips. These add great flavor and texture. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the preheated oven and bake for about 60-70 minutes. To check if it is done, insert a toothpick in the center. If it comes out clean, your bread is ready. After baking, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. To get the best texture for your pumpkin bread, always measure your flour carefully. Too much flour makes bread dry. Use the spoon-and-level method: spoon flour into a cup and level it off with a knife. Mixing the wet and dry ingredients should be gentle. Over-mixing can make bread tough. Aim for a smooth batter, but some lumps are okay. Adding chopped nuts or chocolate chips can give a nice crunch or burst of flavor. One common mistake is using old or expired baking soda. Always check the date. If it’s not fresh, your bread may not rise. Another error is skipping the preheating step. A hot oven helps the bread rise properly. Lastly, don't open the oven door too early. This can cause the bread to sink in the middle. Let it bake for at least 60 minutes before checking. To test if your pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If there’s wet batter on the toothpick, bake it for a few more minutes. Trust your senses too; the bread should look golden brown and spring back when you touch it lightly. Enjoy the scent while it bakes—it's a sure sign it’s close to being done! {{image_4}} To make nut-free pumpkin bread, just skip the nuts. Use the same recipe, and it will still taste great. You can add seeds instead. Pumpkin seeds or sunflower seeds give a nice crunch. This option works well for those with nut allergies. The bread will stay moist and flavorful without them. If you want to spice things up, try adding more warming spices. You can boost the cinnamon to two teaspoons. Add a pinch more nutmeg or ginger for extra flavor. Some people even enjoy a dash of allspice or cardamom. It gives a unique twist to the classic taste. Feel free to experiment until you find your favorite mix! For a healthier version, consider using whole wheat flour. This adds fiber and nutrients. You can also replace some sugar with applesauce. It makes the bread moist while cutting down on sugar. Using Greek yogurt instead of oil can lighten the load. This swap keeps the bread tender and adds protein. These small changes help make your pumpkin bread a bit better for you without losing taste. For the full recipe, check out the Sweet & Spiced Pumpkin Bread . To keep your pumpkin bread fresh, store it in an airtight container. This will help lock in moisture and flavor. If you plan to eat it within a few days, keep it at room temperature. For longer storage, place it in the fridge. Remember to wrap it tightly in plastic wrap to prevent it from drying out. Freezing pumpkin bread is a great way to save it for later. Allow the bread to cool completely. Then, slice it into pieces for easy access. Wrap each slice in plastic wrap and then in aluminum foil. Place all the wrapped slices in a freezer bag. It can last for up to three months in the freezer. When you crave a slice, just thaw it in the fridge overnight. Reheating pumpkin bread is simple. If you want a warm slice, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and heat it for about 10-15 minutes. You can also use a microwave. Just put a slice on a plate and heat for 15-20 seconds. Enjoy your delicious pumpkin bread warm! Yes, you can use fresh pumpkin. Cook the pumpkin, scoop out the flesh, and puree it. This gives a fresh taste. However, canned pumpkin is easy and saves time. Both options work well in this recipe. Pumpkin bread stays fresh for about 3 to 4 days at room temperature. Keep it in an airtight container to help it last. If you want to keep it longer, store it in the fridge for up to a week. You can also freeze it for up to 3 months. You can serve pumpkin bread with butter, cream cheese, or even a drizzle of honey. It pairs well with coffee or tea. For a fun twist, try it with ice cream or whipped cream for dessert. Pumpkin bread has some healthy aspects. It contains pumpkin, which is full of vitamins. However, it also has sugar and oil. Enjoy it as a treat, but balance it with healthy meals. You can also make swaps to reduce sugar or use whole wheat flour for added fiber. For more details, check the Full Recipe. You learned how to make classic pumpkin bread step by step. We covered essential ingredients, mixing methods, and baking techniques. I shared tips for the right texture and common mistakes to avoid. You explored tasty variations, plus best ways to store it. In the end, making pumpkin bread is easy and fun. Enjoy sharing it or keeping it for yourself. Happy baking!

Classic Pumpkin Bread

Discover the delightful flavors of Sweet & Spiced Pumpkin Bread with this easy recipe! Made with creamy pumpkin puree and warm spices, it’s perfect for cozy fall days. Indulge in a tender loaf studded with nuts and optional chocolate chips or raisins for added sweetness. Ready in just over an hour, it's a treat everyone will love. Click through to explore the full recipe and elevate your baking game this season!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or fresh)

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup chopped walnuts or pecans (optional)

½ cup raisins or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it well or lining it with parchment paper, ensuring that you have an easy release after baking.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Using a whisk, mix thoroughly until the mixture is smooth and fully blended.

      Incorporate the eggs one at a time. Add each egg into the mixture, and whisk until well combined before adding the next egg.

        In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. This will ensure an even distribution of the dry ingredients and a lighter texture to your bread.

          Gradually add the dry ingredients to the wet mixture. Gently stir with a spatula or wooden spoon until just combined. Avoid over-mixing to maintain the bread's tenderness.

            If desired, fold in the chopped walnuts or pecans and the raisins or chocolate chips. This will enhance the texture and add delightful pockets of flavor throughout the bread.

              Carefully pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.

                Bake in the preheated oven for about 60-70 minutes. To test for doneness, insert a toothpick into the center of the loaf; it should come out clean when done.

                  Once baked, remove the loaf from the oven and allow it to cool in the pan for approximately 10 minutes. Afterward, transfer the loaf onto a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8 slices

                      - Presentation Tips: Slice the pumpkin bread while warm and serve topped with a pat of butter, dusted lightly with a sprinkle of cinnamon. For a festive touch, decorate the serving plate with a sprig of rosemary or some colorful seasonal leaves to enhance the autumnal feel!