This warm pumpkin bread is soft, moist, and full of cozy spices like cinnamon and nutmeg. It’s the perfect treat for fall or anytime you need a little comfort!
Honestly, I love how my kitchen smells while it bakes—like a pumpkin spice hug! 😊 I enjoy it best with a cup of tea or coffee. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pumpkin bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works great!
Canned pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which has added spices and sugars. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin!
Spices: The combo of cinnamon, nutmeg, cloves, and ginger gives the bread its warm flavor. Feel free to adjust the spices to your taste. If you’re out of cloves or ginger, just skip them; the bread will still be delicious!
Oils: Vegetable oil keeps the bread moist, but melted butter adds a nice flavor. Use whatever you prefer or have on hand.
How Can I Ensure My Pumpkin Bread is Extra Moist?
One common challenge is keeping your pumpkin bread moist. Here are some tips:
- Use the correct amount of pumpkin puree. It adds moisture, so don’t skimp on it!
- Don’t overmix your batter when combining wet and dry ingredients; this helps keep it light and fluffy.
- Consider adding a little extra water or orange juice if your batter seems thick. This can help boost moisture.
Keep an eye on your bread while it bakes. A toothpick should come out clean but be careful not to overbake, or it will dry out. Enjoy!
How to Make Delicious Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) water or orange juice
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 60 to 70 minutes of baking time. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. Overall, you’ll have a delicious loaf of pumpkin bread ready in about 90 to 100 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan, or you can line the pan with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger (if using). Whisk these together until everything is well blended. This step ensures even distribution of the leavening agents and spices!
3. Cream the Sugars and Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil (or melted butter) together until smooth and fully combined. Next, add the eggs one by one, mixing well after each addition to incorporate air into the batter.
4. Add the Pumpkin and Liquid Ingredients:
Now, stir in the pumpkin puree, water (or orange juice), and vanilla extract. Mix until everything is smooth and well combined. The pumpkin will add moisture and flavor!
5. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine! This helps keep your bread light and fluffy.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan, and use a spatula to smooth out the top. This helps it bake evenly.
7. Bake the Bread:
Place the pan into the preheated oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center of the bread, and it should come out clean or with a few moist crumbs.
8. Cooling Down:
Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This will help prevent it from becoming soggy.
9. Serve and Enjoy:
Your pumpkin bread is now ready to be sliced! Enjoy it warm or at room temperature, plain or topped with some butter. It’s a delightful treat perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Simply roast your pumpkin until soft, then scoop out the flesh and blend it until smooth. You’ll need about 1 small to medium pumpkin for 1 cup of puree.
Can I Substitute Other Oils?
Yes! Instead of vegetable oil, you can use canola oil, melted coconut oil, or even melted butter for a richer flavor. Just keep in mind that different oils can slightly alter the taste!
How Should I Store Leftovers?
To store leftovers, wrap the cooled pumpkin bread tightly in plastic wrap or place it in an airtight container. It’ll keep well at room temperature for about 2 days, or in the fridge for up to a week. You can also freeze it for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in 1/2 to 1 cup of walnuts, pecans, or chocolate chips to the batter for some extra texture and flavor. Just be sure to adjust your baking time slightly if you add a lot of mix-ins!
