This pumpkin bread recipe creates the most delicious autumn treat that fills your home with warm spices and creates lasting memories. I’ve been making this recipe for years, and it never fails to bring smiles to everyone who tries it.
Why This Pumpkin Bread Works Every Time
- Quick and Easy. Uses baking soda and baking powder for leavening, so no waiting for dough to rise
- Perfect Timing. Ready in under two hours from start to finish
- Balanced Recipe. Perfect ratio of wet and dry ingredients creates moist, tender bread
- Great Yield. Makes two generous loaves for sharing or freezing
- Long-lasting. Stays fresh for days and freezes beautifully for future enjoyment
- Foolproof Method. Simple mixing technique that works for bakers of all skill levels
Essential Ingredients for Perfect Pumpkin Bread
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin puree
Use high-quality pumpkin puree for the best flavor. Avoid pumpkin pie filling, which contains added spices and sugar that will throw off the recipe balance.
Step-by-Step Pumpkin Bread Instructions
- Prepare Your Pans. Preheat your oven to 325°F and position the rack in the middle. Generously grease two 8×4-inch loaf pans with butter and dust with flour. This prevents sticking and ensures easy removal.
- Mix the Dry Ingredients. Combine flour, salt, baking soda, baking powder, and all spices in a medium bowl. Whisk thoroughly to distribute the leavening agents evenly. Set this mixture aside.
- Create the Wet Mixture. Beat softened butter and sugar in a large bowl until just combined. The mixture will look crumbly at first. Add eggs one at a time, beating well after each addition. Continue beating for several minutes until the mixture becomes light and fluffy.
- Add the Pumpkin. Beat in the pumpkin puree. Don’t worry if the mixture looks grainy or curdled. This is completely normal and will smooth out as you continue mixing.
- Combine Everything. Add the flour mixture to the pumpkin mixture. Mix on low speed until just combined. Overmixing leads to tough bread, so stop as soon as you don’t see dry flour.
- Bake to Perfection. Divide the batter evenly between prepared loaf pans. Bake for 65-75 minutes, or until a cake tester inserted in the center comes out clean. The tops should be golden brown and spring back lightly when touched.
Cooling and Storage Tips
Let the loaves cool in their pans for 10 minutes before turning them out onto a wire rack. This prevents breaking while ensuring they don’t get soggy from trapped steam.
Fresh pumpkin bread has a deliciously crisp crust that softens over time. For the best texture, slice and serve within 24 hours of baking.
Make-Ahead and Freezing Instructions
This pumpkin bread recipe is perfect for meal prep. Wrap completely cooled loaves tightly in aluminum foil or freezer bags. Frozen pumpkin bread keeps for up to three months.
To serve frozen bread, thaw overnight in the refrigerator. Toast individual slices to restore that fresh-baked texture and aroma.
Serving Suggestions and Variations
Serving Ideas:
- Enjoy plain as a perfect snack
- Spread with butter for classic comfort
- Top with cream cheese for richness
- Drizzle with honey for extra sweetness
- Add maple syrup for autumn flavor
Recipe Variations:
- Add 1/2 cup chopped walnuts for crunch
- Mix in 1/2 cup mini chocolate chips for sweetness
- Include 1/2 cup dried cranberries for tartness
- Try chopped pecans for Southern flair
- Add orange zest for citrus brightness
Nutritional Information
Each slice (24 servings per recipe) contains approximately:
- Calories: 166
- Fat: 6g
- Carbohydrates: 26g
- Protein: 2g
- Fiber: 1g
Troubleshooting Common Issues
- Dense bread. Usually caused by overmixing or using too much flour. Spoon flour into measuring cups and level off for accuracy.
- Dry texture. Often results from overbaking. Check for doneness at 65 minutes and adjust accordingly.
- Uneven rising. Make sure your baking soda and baking powder are fresh. Replace them every 6-12 months for best results.
The Perfect Fall Baking Project
This homemade pumpkin bread brings families together in the kitchen. The simple mixing process makes it perfect for baking with children, creating memories that last a lifetime.
The warm spices of cinnamon, nutmeg, and cloves transform your kitchen into a cozy autumn haven. Whether you’re preparing for a holiday gathering or simply want to fill your home with delicious aromas, this recipe delivers every time.
Start your pumpkin bread journey today. With basic pantry ingredients and straightforward techniques, you’ll soon have two beautiful loaves ready to share with family and friends.
Easy Pumpkin Bread
Ingredients
Equipment
Method
- Prepare Your Pans: Preheat your oven to 325°F and position the rack in the middle. Generously grease two 8×4-inch loaf pans with butter and dust with flour. This prevents sticking and ensures easy removal.
- Mix the Dry Ingredients: Combine flour, salt, baking soda, baking powder, and all spices in a medium bowl. Whisk thoroughly to distribute the leavening agents evenly. Set this mixture aside.
- Create the Wet Mixture: Beat softened butter and sugar in a large bowl until just combined. The mixture will look crumbly at first. Add eggs one at a time, beating well after each addition. Continue beating for several minutes until the mixture becomes light and fluffy.
- Add the Pumpkin: Beat in the pumpkin puree. Don’t worry if the mixture looks grainy or curdled. This is completely normal and will smooth out as you continue mixing.
- Combine Everything: Add the flour mixture to the pumpkin mixture. Mix on low speed until just combined. Overmixing leads to tough bread, so stop as soon as you don’t see dry flour.
- Bake to Perfection: Divide the batter evenly between prepared loaf pans. Bake for 65-75 minutes, or until a cake tester inserted in the center comes out clean. The tops should be golden brown and spring back lightly when touched.
- Cool Properly: Let the loaves cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.