Pumpkin Bread
Pumpkin bread is a fall favorite! This recipe makes a delicious and moist pumpkin bread that’s flavored with pumpkin puree, spices, and a warm sweetness from brown sugar.
Pumpkin is a huge staple of the fall season! This pumpkin bread recipe is a great way to celebrate the season and to share with family and friends. 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.
Variation Ideas
- 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!
RECIPE CARD
Pumpkin Bread
Equipment
- 2 Mixing Bowls
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.
Notes
- Homemade pumpkin bread is best eaten on the day it’s made. The top of the loaf will have a slight crisp texture. You can reheat a slice in a toaster oven.
- Shelf Life: The pumpkin bread can be wrapped in aluminum foil for up to 3 days at room temperature.
- Freezing: You can wrap pumpkin bread in aluminum foil, place in a freezer bag, for up to 3 months. Thaw in the refrigerator before serving.
- Alternatives: Add 2/3 cups chocolate chips to the batter and sprinkles some on top after pouring into the loaf pan.
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
