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    Home » Recipes » Breads » Pumpkin Bread

    Pumpkin Bread

    Published: June 16, 2020 · Modified: Sep 22, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    My moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!

    Sliced pumpkin bread on a porcelain serving plate.
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    Slices of pumpkin bread on a table.
    A loaf of pumpkin bread on a marble counter.
    Ghree slices of pumpkin bread on a table.
    Two slices of pumpkin bread on a blue and white plate.
    Slices of pumpkin bread on a plate.
    Delicious pumpkin bread on parchment paper.
    A loaf of pumpkin bread with two slices cut out.
    pumpkin bread next to a pink linen napkin.
    A top-down photo of pumpkin bread with three sliced pieces.
    A loaf of pumpkin bread on a porcelain tray.
    Soft and delicious pumpkin bread on a tray.
    A piece of pumpkin bread on a porcelain plate.
    A loaf of pumpkin bread that has been cut into slices.
    Two pieces of pumpkin bread on a plate.
    Preppy kitchen's delicious spiced pumpkin bread.
    A loaf of pumpkin bread cut into slices.

    Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT! If you’re in the mood for more pumpkin recipes, then you need to try my Pumpkin Pancakes or Pumpkin Cake. 

    What You’ll Need for This Recipe

    Ingredients for making pumpkin bread on a counter.

    Pumpkin Puree: Just a reminder that you’re NOT using pumpkin pie filling, just pumpkin.

    Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer.

    Spices: I used cinnamon, allspice, ginger and freshly grated nutmeg but you can use your favorite spices, just use cinnamon, or use a pumpkin spice mixture.

    How to Make Pumpkin Bread

    dry ingredients whisking together in a glass bowl

    1. Preheat oven to 350F and line a 9×5 baking tin with parchment paper or butter and flour it. Add the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and ginger to a large bowl then whisk together and set aside.

    2. In a separate bowl add the oil, white and brown sugar and eggs. Whisk together until smooth.

    Pumpkin puree and sugar mixing in a glass bowl.

    3. Add the vanilla, pumpkin puree, and milk then whisk together until completely combined.

    4. Pour the wet into the dry and mix until JUST combined. I use the same whisk I’ve used in the previous steps then finish it off with a spatula.

    Pumpkin bread before and after baking.

    5.  Pour the batter into your prepared baking tin then bake at 350F for about an hour. You can cover loosely with foil after 40 minutes to keep the top from browning too much. 

    6. Your pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when pressed lightly. Allow to cool in the pan for 30 minutes before removing and slicing.

    A top-down shot of a loaf of pumpkin bread on a marble table.

    Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • This pumpkin bread lasts for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
    • If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
    • Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.

    A slice of pumpkin bread on a porcelain plate.

    Frequently Asked Questions

    How do you keep pumpkin bread moist?

    This recipe makes the most moist pumpkin bread imaginable, pumpkin is GREAT at holding moisture in recipes! Make sure to store it in an airtight container or bag so it doesn’t dry out.

    Should you refrigerate it?

    It’s fine at room temperature but you can refrigerated it if you’d like to enjoy it over the course of a week. 

    How long does it last for?

    Your pumpkin bread will last up to 3 days at room temp is stored in an airtight container or bag. It will last up to a week in the refrigerator.  I think it tastes best at room temperature or slightly warm so give it a few seconds in the microwave if it’s cold.

    Can You use Fresh Pumpkin for this Recipe?

    Yes! You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin. Those big carving pumpkins have almost no flavor.

    If you love this recipe try these out!

    • Pumpkin cookies on a copper cooling rack.

      Pumpkin Cookies

    • Soft and chewy pumpkin chocolate chip cookies on a marble counter.

      Pumpkin Chocolate Chip Cookies

    • A pumpkin pie next to lots of mini pumpkins and a bowl of whipped cream.

      Pumpkin Pie Recipe

    • A close up of a loaf of banana bread with some slices cut

      Banana Bread Recipe

    • Zucchini Bread

    If you’ve tried this Pumpkin Bread recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A loaf of pumpkin bread that has been sliced.
    Print
    5 from 139 votes

    Pumpkin Bread

    This moist pumpkin bread is pillowy soft, perfectly spiced and totally easy too!
    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 12 slices
    Calories 226kcal
    Author John Kanell

    Equipment

    • 9x5 inch loaf pan
    • 2 mixing bowls

    Ingredients

    • 1 3/4 cups all-purpose flour 210g
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 ½ teaspoons cinnamon
    • ½ teaspoon allspice
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 2 large eggs
    • ½ cup brown sugar 100g
    • 2/3 cup white sugar 132g
    • 1/4 cup whole milk 60mL
    • 1 1/3 cup pumpkin puree 300g
    • 1/2 cup vegetable oil 120mL
    • 1 teaspoon vanilla extract 5mL

    Instructions

    • Preheat oven to 350 degrees. Prep a 9x5 inch loaf pan by lining with parchment paper or butter and flour it.
    • Sift together flour, baking soda, baking powder, salt, and spices in a large bowl then whisk together and set aside.
    • In a medium bowl combine the oil, sugars and eggs then mix well. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.
    • Pour the wet mixture into the the dry and mix until just combined.
    • Pour batter into your prepared 9x5 inch pan.
    • Bake for about an hour at 350F. You can cover with foil halfway through baking to protect the top from browning. You'll know the pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when lightly pressed.

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • This chocolate pumpkin bread lasts for a week in the refrigerator. It's best if warmed or brought to room temperature before serving.
    • If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
    • Don't use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.

    Nutrition

    Serving: 1slice | Calories: 226kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 121mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4284IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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