Pumpkin Bread Recipe

I absolutely love this Pumpkin Bread Recipe because it strikes the perfect balance between moist, flavorful, and a little spice-y without being overpowering. When I first tried it, I was drawn to the combination of whole wheat flour with all-purpose flour—it gives the bread a wholesome texture while still keeping it tender. Plus, it’s easy to whip up for a cozy afternoon treat or a quick breakfast on busy mornings.

You’ll find that this Pumpkin Bread Recipe works wonderfully anytime pumpkin season rolls around, but honestly, I keep canned pumpkin stashed in my pantry year-round just to satisfy those comfy bread cravings. It’s a simple recipe that doesn’t require fancy ingredients, yet it delivers a loaf that’s bursting with warm spices and that classic fall flavor we all love.

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Ingredients You’ll Need

All these ingredients work harmoniously to give you a loaf that’s both fluffy and full of that signature pumpkin warmth. When shopping, look for good quality canned pumpkin puree—don’t substitute pumpkin pie filling, which contains added sugars and spices.

• All-purpose flour: Provides structure but keeps the bread light; spoon and level it for accuracy.
• Whole wheat flour: Adds nutty flavor and fiber, making the bread heartier without heaviness.
• Ground cinnamon: The classic warming spice that brings the pumpkin bread to life.
• Ground nutmeg: Use freshly grated if you can for the best aroma and subtle sweetness.
• Ground allspice: Adds a complex depth of flavor, making it taste rich and festive.
• Baking powder: Key to a good rise and fluffy texture.
• Baking soda: Helps balance acidity and improves tenderness.
• Sea salt: Enhances all the sweet and spicy flavors in the bread.
• Canned pumpkin puree: The star of the show – rich, smooth, and packed with natural moisture.
• Almond milk (or any milk): Keeps the bread moist and adds a subtle creaminess—but use what you prefer.
• Cane sugar: Sweetens without overpowering, plus it caramelizes nicely during baking.
• Vegetable oil: Keeps the bread tender and moist; neutral oils work best.
• Large eggs: Bind the ingredients together, but can be swapped with flax eggs for vegan versions.
• Vanilla extract: A little secret that lifts and rounds out all the flavors beautifully.

Variations

I love sharing this Pumpkin Bread Recipe because it allows room for you to get creative without losing its comforting essence. Over time, I’ve experimented with a few swaps to suit my family’s preferences, and you’ll probably find your own twist along the way!

• Vegan Variation: I discovered replacing eggs with a flaxseed mixture keeps the bread moist and flavorful, a perfect swap if you avoid eggs.
• Nutty Addition: Toasted walnuts or pecans fold in beautifully for extra crunch and a bit of earthiness that my family adores.
• Sweet Boost: I sometimes add mini chocolate chips for a fun surprise, especially during colder months when a little indulgence feels right.
• Spice Adjustments: Feel free to tweak the cinnamon or nutmeg to your liking—I’ve toned down the allspice for a milder loaf when serving kids.

How to Make Pumpkin Bread Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grease an 8×4-inch loaf pan really well, or line it with parchment paper for easy removal. I like to use a little vegetable oil and dust of flour so my bread comes out perfectly without sticking—that’s a trick I picked up early and never skip.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and sea salt until evenly combined. This step is crucial because it spreads out the leavening agents and spices, so your bread bakes evenly with consistent flavor.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, almond milk, cane sugar, vegetable oil, eggs, and vanilla extract until the mixture looks smooth and uniform. I find this step so satisfying—it smells amazing and you can tell your bread is going to be moist just by looking at the batter.

Step 4: Gently Combine Wet and Dry

Pour the dry ingredients into the wet and fold everything together with a spatula, stirring just until you don’t see streaks of flour. Be careful not to overmix here; a few little lumps are okay, and over stirring can make the bread tough. This is one of those tips I learned the hard way—trust me, patience pays off.

Step 5: Bake Until Golden and Done

Pour the batter into your prepared loaf pan, then pop it in the oven to bake for 45 to 50 minutes. You’ll know it’s ready when the top springs back to the touch and a toothpick inserted near the center comes out clean or with just a few moist crumbs. Avoid opening the oven too often early on to keep it from sinking.

How to Serve Pumpkin Bread Recipe

Garnishes

I love spreading a little softened butter or cream cheese on each slice—it melts into the warm bread so beautifully. Sometimes, I sprinkle a pinch of cinnamon sugar on top for a quick sweet finish that my family always asks for.

Side Dishes

Pair your pumpkin bread with a hot cup of chai tea or coffee for a comforting snack. I also like serving it alongside a bowl of yogurt topped with fresh fruit for a wholesome breakfast combo.

Creative Ways to Present

For a special occasion, I’ve topped the loaf with a drizzle of maple glaze and chopped pecans—looks gorgeous and tastes like a treat. Wrapping individual slices in parchment with twine makes a thoughtful homemade gift that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap at room temperature, and it stays fresh and moist for about 2 to 3 days. If it starts drying out, I pop a slice in the toaster oven to revive that just-baked warmth.

Freezing

Freezing this bread works wonderfully—I slice it first, then wrap each piece in plastic and foil, so you can thaw only what you need. When you’re ready, just let slices defrost at room temp or warm gently in the microwave.

Reheating

I usually reheat slices in a toaster oven on low heat for a few minutes to keep the texture just right. Avoid the microwave if you want to keep the crust from getting too soft, but it works fine if you’re in a hurry.

FAQs

Final Thoughts

This Pumpkin Bread Recipe has become one of my go-to comfort foods when I want something that’s both nourishing and indulgent. I promise, once you bake this loaf, it’ll fill your kitchen with that incredible spiced aroma and become a quick favorite for your family or guests. Give it a try—you’ll love how approachable it is and how amazing it tastes. Trust me, after a few slices, you’ll be planning your next batch already!

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