Best Pumpkin Bread Recipe

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The Best Pumpkin Bread Recipe is super moist, perfectly spiced, has just the right amount of pumpkin, and is easy to make. No mixer is needed for this super delicious bread that is sure to be your fall favorite!

There is no greater joy than baking in the fall! Baking this easy homemade pumpkin loaf just fills your home with smells of pumpkin, cinnamon, spice, and everything that is nice.

This perfectly moist bread is super easy to make! You don’t need any special equipment or a mixer and big muscles are not required either. It comes together in a cinch and the hardest part is waiting for it to finish baking!

Key Ingredient Notes

• The most important part of putting together the dry ingredients is measuring the flour. Spoon the flour into the dry measuring cup. This ensures your pumpkin bread batter is the right portion of flour to wet ingredients and does not turn out dry.
• Pumpkin Puree – Make sure not to pick up pumpkin pie filling and buy a good quality pumpkin puree.
• Spices – To make this easy I use pumpkin pie spice to build the flavor profile and add just a touch more cinnamon to compliment it!
• A mixture of White and Brown Sugar – I really do like the combination of both sugars. The light brown sugar adds even more moisture and the molasses gives something special to the bread.
• Milk vs water – Although you can use water in place of the milk, the milk adds a decadence I don’t think you will want to skip.

How to Make Pumpkin Bread

1. Combine dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
2. Combine wet ingredients. Whisk together pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract.
3. Add wet to dry. Add the pumpkin mixture to the dry ingredients. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
4. Bake. Pour half of the batter into a loaf pan and bake for 50 to 65 minutes. Check the center with a toothpick at 50 minutes. Should come out mostly clean with a few crumbs, when done.

Storage

Wrap the pumpkin bread tightly with plastic wrap and store it in an airtight container or ziplock bag or double wrap in foil.

• Store at room temperature for 3 to 4 days.
• Place in the refrigerator for up to 7 days.

Freezing

Absolutely. Pumpkin bread actually freezes really well.

• Wrap it in plastic wrap, then with foil, and place in a freezer bag for up to 3 months.
• You can freeze the whole loaf or freeze it in slices. Wrap individual slices or maybe group them in 2 or 3 slices to thaw at a time. You can then store them all in the same freezer bag. Just date and label the bag. (I love these freezer labels!)
• Thaw the loaf or slices in the refrigerator, if possible, for best results.
• You can also place a frozen slice in the microwave for about 20 seconds to warm the bread.

Other Delicious Recipes to try

• Best Banana Bread
• Salted Dark Chocolate and Orange Cookies
• Easy Carrot Cake with Whipped Cream Icing
• Pecan Chewy Cake
• Apple Butter Cheesecake Tart

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