This recipe for pumpkin bread is made with warm spices and sweet pumpkins. It makes the best pumpkin bread that is always super moist. Pumpkin bread is a great recipe to have on hand and it’s the perfect quick bread recipe to give to your friends for the holidays.
Pumpkin Bread brings back so many memories and it’s absolutely my favorite quick bread to make! A good friend of the family always brought us a loaf of pumpkin bread at the start of fall. This pumpkin bread is super moist and delicious. It’s just like the one I remember growing up.
This bread is perfectly sweet and the spices are just right! I like to use pumpkin pie spice because it just makes it easier, but you can use your own blend of spices too. The usual pumpkin pie spices are cinnamon, allspice, ginger and a hint of nutmeg.
Another ingredient that I think should be in every pumpkin bread is REAL pumpkin. Some of the store bought mixes do not have pumpkin. Why is it even called pumpkin bread? The best pumpkin breads always have real pumpkin in them. Pumpkin puree gives the bread an amazing taste and texture that can’t be beat.
This pumpkin bread is the perfect recipe to make in the fall. I love that when it bakes it fills the air with the scent of warm spices and sweet pumpkins. It’s my go-to recipe when I want a delicious fall treat!
Tips for making the perfect pumpkin bread.
- Use canned pumpkin puree or homemade pumpkin puree. I like using the canned pumpkin because it’s easier. If you make the pumpkin puree make sure to make it thick or add less water to your batter. Also, be sure to only use pie pumpkins or the squash that’s used for pumpkin pies. The large pumpkins we associate with pumpkins will not taste great in this recipe. For canned pumpkin I like Libby’s. Make sure it’s the puree only and not the can that has sugar and other pie ingredients.
- Suggestions for Pumpkin Pie Spice. I’ve only used McCormick and it tends to be mild in flavor so I end up using a bit more than I call for in the recipe. Add more or less for your own taste. I know not everyone has access to pumpkin pie spice and so you’ll want to make a homemade version using
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 ground ginger
*It’s important to note that depending on how old your spices are determines how well spiced the final recipe is. Very fresh spices may be stronger and less fresh will be weaker. Take a little taste test of the finished batter (disclaimer: you do run risk of food poisoning doing this) and see how you like the spices. If you like the taste then you are finished. If not, then go ahead and add 1/2 to 1 tsp. more.
- FAQ on Pumpkin Spice extract. I have never tried the extract and so I am not sure how this would work with this pumpkin bread. If you want to try it go ahead, but I find that the extract is lacking in flavor for baked goods. It might make a nice compliment to the other spices, though.
Pumpkin bread add ins and serving suggestions.
- Add ins for pumpkin bread: There are many add ins you can add to pumpkin bread! Try nuts like walnuts and pecans. Chocolate chips or white chocolate chips would also be delicious. I think that pumpkin seeds (without the shell) sprinkled on top of the bread would taste great. Also, a tsp. or so of orange zest would go a long way to change up the flavor a little too.
- Save a loaf for later or make a half batch. Recipe makes 2 8×4 loaves. Make this quick bread all at once (if you have 2 loaf pans) or make a half batch if you just need one loaf. The reason I wrote the recipe for 2 loaves is so the full can of pumpkin puree could be used. I like to make both loaves at once and freeze the other one for later. I also like making these in mini loaf pans and share them with friends. These mini loafs are always popular at bake sells too! Alternatively, make these into muffins or mini muffins with liners in the muffin pan or greasing a muffin pan.
We think this is the best Pumpkin Bread we’ve ever had and I get rave reviews from all my friends and family.
If you enjoy all things pumpkin spice I have these delicious recipes as well:
Pumpkin Spice Syrup (for coffee)
- 3 cups sugar
- 1 can solid-pack pumpkin, 15 ounces
- 1 cup Canola Oil or Vegetable Oil
- 4 eggs
- 2/3 cup cold water
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 3-4 tsp. Pumpkin Spice seasoning, or substitute 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 ginger
- 1 tsp. ground Cinnamon
- 1 tsp. vanilla extract
- Preheat oven to 325°. In a medium bowl mix sugar, pumpkin, oil, eggs and water. You can use a stand mixer or hand mixer to mix as well.
- Combine the remaining ingredients; gradually add flour mixture to pumpkin mixture 1 cup at a time until it is mixed well. Do not stir too much once you add the flour to the mix.
- Pour into two greased 8x4-in. loaf pans. The batter should fill the pan a little bit over 1/2 full. Bake 75-80 minutes or until a toothpick inserted in center comes out clean.
- Cool pumpkin bread 10 minutes before removing from pans onto a wire rack. Makes 2 standard sized loaves. This pumpkin bread will retain the moisture when it completely cools and is wrapped in foil or plastic wrap. Even if the pumpkin bread "crust" is a bit hard when it comes out of the oven... just wrap it in the foil or plastic wrap and it will be very moist once it cools down.
This recipe makes 2 loaves or around 10 mini loaves (make sure to fill up half way in whatever container you are using). To make sure the pumpkin bread stays really moist: wrap in plastic wrap followed by a layer of foil. Pass out to friends and family this way or keep in the refrigerator for up to a week. Freeze for up to 3 months fully wrapped in plastic wrap and foil.
Bread will be very moist and sweet no matter when it is served as long as you follow the directions above.
Serving Size1 grams
Amount Per Serving Calories 240Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 311mgCarbohydrates 35gFiber 1gSugar 25gProtein 2g
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