Pumpkin Bread
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Pumpkin is a huge staple of the fall season! Did you know that here in the Midwest, Illinois is one of the top pumpkin growing states. Visiting a pumpkin patch is one of our iconic fall activities! It only made sense to create a homemade pumpkin bread recipe that’s easy to make.
This pumpkin bread recipe is a great way to celebrate the flavors of the fall season. The best part is that you don’t even need a stand mixer, just some mixing bowls, a whisk, and spatula.
Ingredients
This quick bread has a lot of pumpkin flavor. To compliment that flavor, we add a good amount of ground cinnamon, nutmeg, and clove. To keep the pumpkin bread moist and soft we use vegetable oil and buttermilk. If you don’t have buttermilk, you can subsistute it for any milk. You might not have all of these ingredients on hand, so make sure to check this list before you head to the grocery store!
- All-purpose flour
- Baking powder
- Baking soda
- Buttermilk (don’t have any on hand? Check out how to make buttermilk with 2 ingredients, milk + lemon or vinegar!)
- Light brown sugar
- Granulated sugar
- Eggs
- Vegetable oil
- Salt
- Canned pumpkin puree
- Ground cinnamon
- Ground nutmeg
- Ground clove
Variation Ideas
Besides traditional pumpkin bread, which is delicious, there are many other ways to add to pumpkin bread to give it a twist.
Chocolate chips: Fold in 2/3 cups semi-sweet chocolate chips after mixing in the flour mixture in step #4. Sprinkle some chocolate chips on top too!
Pumpkin seeds: Sprinkle about 3 tablespoons pumpkin seeds on top of the loaf before putting into the oven.
Nuts: If you like a nutty flavor, chop 2/3 a cup pecans or walnuts and stir into the mixture in step #4 and don’t forget to sprinkle some on top!
Watch how to make pumpkin bread
How To Make Pumpkin Bread
Preheat the oven to 350°F (177°C) and set an oven rack to the lowest position. Grease a 9 x 5-inch loaf pan with butter or baking spray and set aside.
In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground clove, ground nutmeg, and salt. Set aside. In a large mixing bowl, whisk the eggs.
Add granulated sugar and brown sugar and whisk together. Add pumpkin puree, vegetable oil, and buttermilk and whisk until everything is combined. It will look separated at first but keep mixing until combined. Some lumps are okay.
Add the pumpkin mixture into the flour mixture and use a spatula to combine. Make sure to stir in all the flour but be careful not to over mix.
Add the mixture into the prepared loaf pan and bake for 60-70 minutes depending on your oven. Check at 60 minutes by inserting a toothpick. If it comes out clean it’s done, if not, bake for 5 more minutes or until the toothpick comes out clean.
Let the loaf cool for 20 minutes before turning it out onto a wire rack. Then, let it cool completely.
Enjoy it with some butter and warm cup of tea!
Storing & Freezing
Homemade pumpkin bread is best eaten within 24 hours of baking. The top of the loaf will have a slight crisp texture while the middle stays soft. I suggest reheating a slice in a toaster oven!
Storing: Wrap pumpkin bread in aluminum foil for up to 3 days at room temperature, or in a airtight container.
Freezing: You can wrap pumpkin bread in aluminum foil, place in a freezer bag, and keep it in the freezer for up to 2 months. Thaw in the refrigerator before serving. Note that the texture may be softer due to the thawing process.
RECIPE CARD
Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour (210g)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 eggs
- ¾ cup granulated sugar (150g)
- 1 cup brown sugar (200g)
- 1 ½ cups pumpkin puree (i use Libby's)
- ⅓ vegetable oil (80ml)
- ¼ cup buttermilk (substitute milk) (60ml)
Instructions
- Preheat the oven to 350°F (177°C) and set an oven rack to the lowest position. Grease a 9 x 5-inch loaf pan with butter or baking spray and set aside.
- In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground clove, ground nutmeg, and salt. Set aside.
- In a large mixing bowl, whisk the eggs. Add granulated sugar and brown sugar and whisk together. Add pumpkin puree, vegetable oil, and buttermilk and whisk until everything is combined. It will look separated at first but keep mixing until combined. Some lumps are okay.
- Add the pumpkin mixture into the flour mixture and use a spatula to combine. Make sure to stir in all the flour but be careful not to over mix.
- Add the mixture into the prepared loaf pan and bake for 60-70 minutes depending on your oven. Check at 60 minutes by inserting a toothpick. If it comes out clean it's done, if not, bake for 5 more minutes or until the toothpick comes out clean.
- Let the loaf cool for 20 minutes before turning it out onto a wire rack. Then, let it cool completely.
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