Thishomemade pumpkin breadrecipe is super moist and easy to make. It’s full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It’s the best pumpkin bread and simple to make!
Nothing tastes better than bread made from scratch, and thankfully, our moist pumpkin bread recipe is easy to master and make your own.
Keep reading to learn everything you need to know about how to make pumpkin bread for every occasion this fall. We’ll also cover the basic troubleshooting questions that new bakers have. Let’s start baking!
The Best Pumpkin Bread
We’ll cover everything you need to know to make the best pumpkin bread recipe, answer frequently asked questions, and share our expert tips.
Canned Pumpkin –Libby’s Pumpkinin a can works great for a strong pumpkin flavor. You won’t use the whole can of pumpkin, so you can save the rest or make pumpkin margaritas!
Baking Soda and Baking Powder – These ingredients help the bread rise, and if you want your recipe to turn out well, you should know the difference between the two.
Gluten Free Pumpkin Swirl Bread
Spices – We use cinnamon, ginger, and nutmeg to add extra fall flavors. You can use 3 1/2 teaspoons to replace the other spices if you have pumpkin pie spice.
Oil – Vegetable oil or Canola oil creates a super moist bread. Coconut oil will also work for this recipe, however, it will change the flavor and texture.
Melted Butter– Adding melted butter to the recipe creates a rich flavor and works with the oil to give the bread a super moist texture.
Pumpkin Bread Recipe (made In One Bowl!)
Beat Sugar, Pumpkin & Eggs– In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.
Add LiquidIngredients– Turn the mixer to low and slowly add in the liquid ingredients. Let this process take about 1 to 2 minutes, so the mixture becomes light and fluffy.
Fold in Dry Ingredients– Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
Best Pumpkin Bread Recipe From Scratch
Prepare the Loaf Pan– Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.Pour the batter into the prepared loaf pan.
Bake – Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise, it will fall in the middle once removed from the oven.
We use a 10″ x 5″ x 3″ ceramicloaf pan for all of our pieces of bread and loaves. We highly recommend The Emile Henry French Ceramic Ruffled. The ceramic heats evenly, so bread and loaves cook even and brown to perfection. You will have it forever, and it’s so worth the investment!
The Best Easy Pumpkin Bread Recipe
If you have a smaller 8x4-inchloaf pan, you can also use that, but only fill it 3/4 of the way full. You might be able to get two loaf cakes out of it using a smaller loaf pan.
If you want to get creative, you can use our easy pumpkin bread batter in a muffin tin to make pumpkin muffins. However, pumpkin loaf is a classic that will never fail you.
To prepare a loaf pan for the perfect pumpkin bread recipe, thoroughly grease it. You can use butter, oil, or shortening. Even if you line the loaf pan with parchment paper, you still need to grease the bottom and sides.
Best Pumpkin Bread Recipe
The great thing about pumpkin bread is that you can make a huge batch at once. All you need to do is multiply your ingredients and have enough loaf pans on hand.
It can last up to five days at room temperature; however, make sure you cover it or wrap it in plastic wrap.
Putting your pumpkin bread in the refrigerator will make it last longer, but you still shouldn’t store it for longer than a week.
Homemade Pumpkin Bread Recipe (steps + Video!)
The best way to use your big batch of pumpkin bread is to freeze your extra loaves. If you do it right, you will have fresh backup loaves on hand all season.
To freeze pumpkin bread, wrap each loaf individually in two layers of freezer paper or aluminum foil. The goal is to remove all air and block any from getting into the wrapping.
When ready to use your frozen pumpkin bread, unwrap the first payer of foil or freezer paper entirely and loosen the second layer, but leave it on.
Starbucks Copycat Pumpkin Bread [healthy + Low Sugar]
First, remember that pumpkin bread is meant to be a dense type of bread. It’s best served cut into thick slices that you can sink your teeth into.
However, if you feel like it’s a little too dense, you may be cooking it for too long. Turn down your oven or reduce your baking time to avoid it becoming dry and overly dense.
In the last ten minutes of baking, you can also cover your loaf pan with tin foil to make sure the top doesn’t get overcooked and come out dark brown.
Best Ever Pumpkin Spice Bread
Another tip is to make sure you slowly add in the oil while the mixture is beating to incorporate air into the batter for a lighter constancy.
There’s something so sad about a loaf of pumpkin bread with a sunken middle, so avoid these mistakes to ensure it doesn’t happen to your loaf.
Remember that temperatures vary based on what kind of loaf you use, and you need to use a lower temperature for glass pans. Ensure all your ingredients are fresh, and follow our recipe precisely for the perfect ratio that makes fluffy and delicious pumpkin bread.
Easy Pumpkin Bread
Pumpkin bread is ready to come out of the oven when the middle is fully cooked through. You can test it by inserting a long toothpick or skewer into the middle of the loaf and making sure it comes up clean.
The best pumpkin bread should also develop a crack in the middle when it’s completely done, so make sure you don’t take it out until you see that beautiful golden-brown line through your bread.
It’s very common for a loaf cake to crack on top. When the batter bakes, the heat causes it to rise. When it rises over the top of the pan, it spreads outward. This often causes the top to crack.
Easy Pumpkin Bread Recipe
A dry loaf cake is a problem many bakers discover when trying a new recipe. There are two reasons why you might find your fresh-baked coconut cake dry: Too much flour or baked too long. Both of these issues either absorb or evaporate the liquid in the batter. As a result, you find your loaf is dry when you pull it out.
Pumpkin bread goes bad in the refrigerator after a week. However, it does great in the freezer. We recommend freezing it for up to two months.
Yes, you can use fresh pumpkin instead of canned. When using fresh pumpkin in quick breads, cakes, or pies. This takes more work and it will change the flavor of the bread. It’s important when using homemade pumpkin that it’s pureed and super smooth, just like canned.
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When it comes to pumpkin bread additions, the options are endless. If you feel like getting creative in the kitchen, give these fun options a try:
Of course, moist pumpkin bread is also perfect on its own or with a little butter spread on top.However you sliceit, pumpkin bread is the best fall treat that the whole family will love.
Hopefully, you feel prepared to avoid any pumpkin bread mishaps and make the perfect fluffy loaf. You can’t go wrong if you follow our recipe for the best pumpkin bread.
Ginger Pumpkin Bread With Maple Brown Butter Icing
Your whole family will love having fresh pumpkin bread this fall, and a warm loafmakes the perfect gift for friends, family members, and teachers. If you’re feeling adventurous, have fun with your pumpkin bread recipe and add fun flavors. You can also dress it up with frosting or glaze.
A cool fall breeze is right around the corner, and we can’t wait for pumpkin season. For more ideas on how to use pumpkin in all of your fall treats, check out our otherrecipes.
Let us know if you make this easy pumpkin bread recipe by leaving a comment and review below. We’d love to know your thoughts!
Delicious & Easy Pumpkin Bread Recipe
This homemade pumpkin bread recipe is super moist and easy to make. It's full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It's the best pumpkin bread and is simple to make!
Calories: 485 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 27 g | Saturated Fat: 19 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 71 mg | Sodium: 548 mg | Potassium: 167 mg | Fiber: 2 g | Sugar: 39 g | Vitamin A: 7563 IU | Vitamin C: 2 mg | Calcium: 37 mg | Iron: 2 mg
Hi! I’m Eden, an entertaining expert, and this is where I share ways to add charm to everyday celebrations, easy recipes, fun drinks and classic style! You’re daily dose of sugar and charm. Read more!My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and
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