Pumpkin Bread Recipe

Whenever October rolls around, I find myself diving headfirst into anything pumpkin-related, and this spiced pumpkin bread is no exception—prepare to be swept into a warm hug of cinnamon and ginger goodness!

I adore making a cozy loaf of pumpkin bread that marries the not-so-sweet taste of pumpkin puree with a warm blend of baking spices—my favorites are cinnamon and ginger. This recipe uses both.

It also uses an ample amount of pumpkin puree, which very nearly qualifies this bread as health food. In fact, I’ve had a couple of friends tell me that my pumpkin bread is the best they’ve ever had.

I think the secret is in the nuts.

Pumpkin Bread Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Granulated sugar: Sweetens the bread, essential for moisture.
• Pumpkin puree: Adds moisture, fiber, and a hint of sweetness.
• Vegetable oil: Keeps the bread moist and tender.
• Eggs: Bind ingredients, add protein and richness.
• Ground cinnamon: Adds warmth and depth of flavor.
• Nuts or chocolate chips: Optional texture and flavor variety.

Pumpkin Bread Recipe Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts or chocolate chips (optional)

How to Make this Pumpkin Bread Recipe

1. Your oven should be at 350 degrees F (175 degrees C) when you are ready to bake. While the oven is heating, prepare a loaf pan that is 9×5 inches in size. This is a baking dish that is very similar in shape to an aluminum can. The insides of the pan should not be shiny; pans with a shiny surface tend to cause baked goods to brown too much.

2. Sift the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.

3. In a separate bowl, mix together the sugar and oil until well incorporated.

4. One at a time, add the eggs to the sugar mixture, beating well after each addition.

5. Combine the pumpkin puree, water, and vanilla extract in a mixing bowl until the mixture is smooth and fully incorporated.

6. Slowly add the dry ingredients to the wet ingredients, mixing only until combined. Do not mix too much.

7. If you are using them, gently fold in the chopped nuts or chocolate chips until they are evenly distributed.

8. Scoop the batter into the prepped loaf pan and smooth the top with a spatula.

9. Preheat the oven to 350 degrees. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

10. Permit the bread to cool for nearly 10 minutes while still in the pan. After that, move it to a wire rack where it can cool completely. It should be more or less room temperature before you try to slice it. Enjoy! However, if you wait, it is bound to taste even better. Also, if you blend some of the ingredients into a batter, this quick bread can be baked inside a muffin tin.

Pumpkin Bread Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Large mixing bowl
4. Medium mixing bowl
5. Sifter or fine-mesh sieve
6. Measuring cups and spoons
7. Mixing spoon or spatula
8. Whisk
9. Hand mixer or stand mixer
10. Rubber spatula
11. Toothpick
12. Wire cooling rack

FAQ

• Can I use fresh pumpkin puree instead of canned?Certainly, fresh pumpkin puree can be used. Just make sure it is as thick as the canned version; if the fresh puree is too watery, let some excess liquid drain off first.
• Can I substitute whole wheat flour for all-purpose flour?Substituting ingredients is possible, but the resulting bread may be denser. For better results, try using half whole wheat and half all-purpose flour.
• How do I know when the pumpkin bread is done?To check for doneness, poke the loaf with a toothpick. Insert it into the center; if it comes out clean or with only a few crumbs clinging to it, you’re ready to take the loaf out of the oven. Check at 55 minutes, but don’t be surprised if it takes 65. In my oven, it always takes 65.
• Can I add raisins instead of nuts or chocolate chips?Indeed, you can replace the nuts or chocolate chips with raisins, or add them in to amp up the flavor and texture of the whole. You might say the same about any other mix-in.
• How should I store the pumpkin bread?Keep it in an airtight container at room temp for no more than 3 days; if you don’t finish it by then, put the remainder in the fridge, where it will stay good for another 3 to 7 days. For much longer storage, freeze it; it’ll be good for up to 3 months. After thawing, you’re best off eating the remainder within 3 days.
• Is there an alternative to vegetable oil?Melted butter or coconut oil can act as a stand-in, but they might change the flavor and texture somewhat.
• Can I make this recipe vegan?Certainly, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and make use of a plant-based oil and sugar in their place.

Pumpkin Bread Recipe Substitutions and Variations

1 3/4 cups all-purpose flour can be swapped out for the same amount of whole wheat flour, which lends a denser texture to baked goods.
One can substitute 1 teaspoon pumpkin pie spice for 1 teaspoon ground cinnamon if a more complex flavor is desired.
1/2 cup vegetable oil can be replaced with 1/2 cup melted coconut oil for a hint of coconut flavor.
A vegan substitute for 2 large eggs is 1/2 cup unsweetened applesauce.
1 cup pumpkin puree can be substituted with 1 cup mashed sweet potato for a different twist.

Pro Tips

1. Measure Flour Correctly For best results, use the spoon-and-level method to measure your flour. Spoon it into your measuring cup and level it off with a knife. This helps prevent packing the flour, which can lead to a dense loaf.

2. Room Temperature Ingredients Ensure your eggs are at room temperature before mixing. Room temperature ingredients blend more smoothly and help achieve that perfect texture in your bread.

3. Use Fresh Spices For the most potent flavor, use freshly ground spices. If your ground cinnamon, ginger, or nutmeg are older than six months, consider replacing them for a more flavorful loaf.

4. Avoid Overmixing When combining the wet and dry ingredients, mix until just combined. Overmixing can cause gluten development, leading to a tough loaf instead of a soft, tender crumb.

5. Check for Doneness Ovens can vary, so start checking your bread at the 50-minute mark. Insert a toothpick into the center; it should come out with just a few moist crumbs, but not wet batter, for perfectly baked bread.