When the leaves start turning golden and the air carries that crisp autumn chill, nothing says comfort quite like a slice of warm, spiced pumpkin bread. Moist, flavorful, and infused with the perfect balance of cinnamon, ginger, and cloves, this bread is a staple for fall baking. Whether you enjoy it with a morning coffee, as an afternoon snack, or as a sweet treat after dinner, this homemade pumpkin bread brings the comforting flavors of the season straight to your kitchen.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
- Combine mixtures: Add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Baking Tips for Perfect Pumpkin Bread
- Don’t Overmix: Stirring too much will make the bread dense. Mix just until the flour disappears.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean or with a few crumbs, your bread is ready.
- Moisture Boost: Add a couple of tablespoons of Greek yogurt or sour cream for extra softness.
- Enhance Flavor: A pinch of nutmeg or allspice can elevate the spice blend.
- Add Texture: Mix in 1/2 cup of chocolate chips, chopped pecans, or walnuts for a delicious twist.
Variations
- Glazed Pumpkin Bread: Drizzle with a simple glaze made from powdered sugar and milk for added sweetness.
- Pumpkin Cream Cheese Bread: Swirl cream cheese filling into the batter before baking for a decadent version.
- Healthy Pumpkin Bread: Replace half the flour with whole wheat flour and swap sugar for coconut sugar or honey.
- Mini Pumpkin Loaves: Divide the batter into mini loaf pans for giftable treats.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Wrap slices or the entire loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned puree?
Yes! Roast, mash, and puree fresh pumpkin until smooth. Just make sure it’s not too watery—drain excess liquid if needed.
2. Can I make this recipe gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking blend for best results.
3. Why is my pumpkin bread dense or gummy?
This usually happens from overmixing or underbaking. Mix gently and always check for doneness with a toothpick.
4. Can I reduce the sugar?
Yes, you can cut the sugar to 3/4 cup without drastically affecting the texture. For natural sweetness, you could also use maple syrup or honey (but reduce the oil slightly).
5. How do I keep my pumpkin bread moist?
Be sure not to overbake it, and store it in an airtight container once cooled. Adding a tablespoon of applesauce or Greek yogurt can also help maintain moisture.
Nutritional Information (Per Serving)
- Calories: 230 kcal
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
Homemade pumpkin bread is the ultimate fall comfort bake—simple, flavorful, and endlessly versatile. Whether enjoyed warm with a pat of butter or toasted the next day with cream cheese, it’s a recipe worth making again and again. 🍂
Would you like me to also create Pinterest-style pins and Instagram captions with hashtags for this pumpkin bread, like we did with your other recipes?
