Why You’ll Love This Recipe
I like this recipe because it’s simple yet indulgent. The pumpkin keeps the bread extra moist, while the butter adds richness that makes every slice feel special. The cinnamon and nutmeg give it that cozy autumn flavor I crave, and I love how versatile it is—it works for breakfast, dessert, or even an afternoon snack with coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ⅔ cup all purpose flour
1 ¼ cup granulated sugar
1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
½ cup softened unsalted butter
½ cup warm milk microwave for about 30 seconds
2 large eggs room temperature
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
Directions
I preheat the oven to 350°F.
I grease and flour a loaf pan or round cake pan, making sure it’s fully coated.
In one bowl, I combine the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
In another bowl, I cream together the butter and sugar with a hand mixer until light and fluffy, about 2 minutes.
I add the eggs one at a time, mixing well.
I stir in the pumpkin puree and vanilla until smooth.
I fold in the dry ingredients just until incorporated, being careful not to overmix.
I add the warm milk and stir until the batter is smooth.
I pour the batter into the prepared pan.
For a round cake pan, I bake for 45–50 minutes. For a loaf pan, I bake for 50–55 minutes, checking with a toothpick for doneness.
I let the bread cool for 15 minutes in the pan, then run a knife around the edges and invert onto a plate to cool for another 15 minutes before slicing.
Servings and Timing
This pumpkin bread makes about 8 slices. It takes 10 minutes to prepare, 45–55 minutes to bake, and is ready in about 55 minutes total.
Variations
I sometimes stir in chocolate chips or chopped nuts for extra texture. For a fall twist, I’ve added dried cranberries or a streusel topping for a bit of crunch. Swapping the cinnamon and nutmeg for pumpkin pie spice works well too.
Storage/Reheating
I store the pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, I freeze slices individually wrapped in plastic wrap and foil for up to 2 months. To reheat, I warm a slice in the microwave for 15–20 seconds or toast it lightly in the oven.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, I always use plain pumpkin puree. Pumpkin pie filling has added sugar and spices, which would change the flavor and texture.
How do I keep the bread from drying out?
I don’t overbake it and make sure to store it tightly wrapped once it cools.
Can I make this recipe into muffins?
Yes, I bake them in a muffin tin for 18–22 minutes instead of in a loaf pan.
Can I use whole wheat flour instead of all-purpose?
Yes, though I prefer using half whole wheat and half all-purpose for the best texture.
Can I add a glaze or frosting?
Definitely. A simple cream cheese glaze or vanilla icing makes it extra indulgent.
How do I know when the bread is done?
I insert a toothpick in the center—it should come out clean or with just a few crumbs.
Can I double the recipe?
Yes, I bake it in two loaf pans if I want to make a bigger batch.
Can I replace the butter with oil?
Yes, I sometimes use vegetable oil or coconut oil, but the butter gives it a richer flavor.
Can I make this dairy-free?
Yes, I use plant-based butter and non-dairy milk like almond or oat milk.
Can I add mix-ins like nuts or chocolate chips?
Absolutely. Walnuts, pecans, or chocolate chips work wonderfully in this bread.
Conclusion
This Pumpkin Bread is one of my favorite fall bakes because it’s rich, moist, and full of warm spice. I love how simple it is to make, and how versatile it can be with different add-ins or toppings. Whether I serve it fresh out of the oven or toasted the next day, it’s always a comforting treat that never lasts long.
