Pumpkin Bread

There’s nothing quite as comforting as the aroma of pumpkin bread baking in the oven—a warm, spicy scent that instantly evokes cozy fall mornings, family gatherings, and lazy weekend breakfasts. If you’ve been searching for a pumpkin bread recipe that’s soft, moist, and bursting with flavor, this Pumpkin Bread Recipe by Lindsay is your perfect match.

Made with real butter instead of oil, this bread has a rich, tender crumb and a depth of flavor that makes every slice irresistible. With the perfect balance of pumpkin, sugar, and autumn spices like cinnamon, nutmeg, and cloves, this pumpkin bread is an ideal treat for the season—but honestly, it’s so good you’ll want it any time of year.

Whether you’re baking for breakfast, dessert, or gifting to a loved one, this recipe is simple, straightforward, and failsafe, making it a must-try for bakers of all levels. Let’s dive into what makes this pumpkin bread so special and how to create it perfectly every time.

Why You’ll Love This Pumpkin Bread

• Supremely Moist: Real butter and pumpkin puree create a tender, soft crumb that stays moist for days.
• Rich Autumn Flavor: The combination of cinnamon, nutmeg, and cloves gives the bread a warm, seasonal aroma and taste.
• Generous Pumpkin: 2 3/4 cups of pumpkin puree ensures every slice is full of pumpkin flavor.
• Simple to Make: Minimal ingredients, no tricky techniques, perfect for beginners.
• Versatile: Serve for breakfast, as a snack, or even as a dessert with a dollop of cream cheese.
• Double Loaf Yield: Makes two loaves, perfect for sharing or freezing for later.

Ingredients Breakdown

This recipe yields 2 loaves (10–12 slices per loaf). Ingredients are grouped for clarity:

Dry Ingredients:

• 3 cups (390g) all-purpose flour (measured properly)
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 3/4 tsp salt

Wet Ingredients:

• 1 cup (224g) unsalted butter, room temperature
• 3 cups (621g) sugar
• 3 large eggs
• 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

Tools & Equipment Needed

• Two 9×5-inch loaf pans
• Nonstick baking spray or butter and flour for greasing
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Spatula
• Stand mixer or hand mixer
• Cooling rack
• Toothpick or cake tester

Optional: Measuring cups and spoons, parchment paper for easier loaf removal

Step-by-Step Instructions

1. Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans generously with nonstick baking spray. Properly greased pans ensure your loaves release easily after baking.

2. Combine Dry Ingredients

In a medium-sized bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Cloves
• Salt

Set aside. This ensures even distribution of leavening agents and spices for a consistent, flavorful loaf.

3. Cream Butter and Sugar

In a large mixing bowl, combine the room-temperature butter and sugar. Mix until just combined—avoid overbeating at this stage.

4. Add Eggs

Add the eggs one at a time, mixing until fully incorporated after each addition. Turn the mixer to medium speed and beat the mixture until light and fluffy, about 2–3 minutes. This helps incorporate air for a tender crumb.

5. Add Pumpkin Puree

Add the pumpkin puree to the butter-sugar-egg mixture and beat until well combined. The mixture may appear slightly curdled or separated—this is normal and will not affect the final bread texture.

6. Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Avoid over-mixing to prevent dense bread. If necessary, use a spatula to gently fold the batter by hand until no streaks of flour remain.

7. Divide Batter and Bake

Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so check at the 60-minute mark.

8. Cool the Loaves

Remove the loaves from the oven and let them cool in the pans for about 10 minutes, then transfer to a cooling rack to cool completely. This ensures easy slicing without crumbling.

Tips & Variations

• Nut-Free Option: Enjoy the bread as-is, or fold in seeds like pumpkin or sunflower for a nutty crunch.
• Dairy-Free: Replace butter with a dairy-free alternative like coconut oil or vegan butter.
• Extra Moist: Fold in 1/4 cup Greek yogurt or applesauce for an even softer loaf.
• Spice Variations: Adjust the cinnamon, nutmeg, or cloves to your preference, or add ginger for extra warmth.
• Chocolate Twist: Fold in 1/2 cup chocolate chips or swirl in cream cheese for decadent layers.

Flavor Profile & Pairings

This pumpkin bread is soft, moist, and subtly sweet, with a rich, earthy pumpkin flavor complemented by warm autumn spices. Each slice has a delicate balance of sweetness and spice, making it perfect on its own or lightly toasted.

Suggested Pairings

• Slather with butter, cream cheese, or nut butter
• Serve alongside a hot cup of coffee or chai tea
• Pair with fresh fruit for breakfast or brunch

Nutritional Overview

Per Slice (approx. 1/10th of loaf, 1 slice):

• Calories: 242 kcal
• Protein: 2.8 g
• Carbohydrates: 39.8 g
• Sugars: 26 g
• Fat: 8.6 g
• Sodium: 163.9 mg
• Cholesterol: 43.6 mg

Dietary Considerations: Contains eggs and dairy; modifications can make it vegan or dairy-free.

Make-Ahead & Meal Prep Tips

• Prepare in Advance: Mix batter and refrigerate for a few hours to intensify flavors.
• Storing Bread: Store in an airtight container at room temperature for 3–5 days. Refrigerate for up to a week.
• Freezing: Wrap loaves tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature.
• Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-baked taste.

Frequently Asked Questions

Q1: Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly. Avoid pumpkin pie filling, as it contains added sugar and spices.

Q2: Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may be slightly different but still delicious.

Q3: Why is my bread dense?
Avoid over-mixing the batter, and make sure your baking powder and soda are fresh. Room-temperature butter and properly measured flour also help prevent density.

Q4: Can I double this recipe?
Yes, simply double all ingredients and bake in four loaf pans. Adjust baking times slightly if using larger pans.

Q5: Can I add nuts or chocolate chips?
Absolutely! Fold in 1 cup chopped walnuts, pecans, or 1/2 cup chocolate chips for added texture and flavor.

Cooking Timeline (at a Glance)

Task	Time
Prep ingredients	20 minutes
Mixing batter	10–15 minutes
Baking	60–70 minutes
Cooling	10–15 minutes
Total Time	1 hour 30 minutes

Serving Suggestions

• Slice thick for breakfast toast or thin for snacks.
• Top with cream cheese frosting for a dessert twist.
• Pair with hot drinks for a cozy fall experience.
• Gift slices to friends or neighbors for a homemade treat.

Recipe Variations

1. Pumpkin Chocolate Chip Bread: Fold in 1/2 cup chocolate chips.
2. Spiced Pumpkin Nut Bread: Add 1 cup chopped walnuts or pecans for crunch.
3. Gluten-Free Pumpkin Bread: Substitute flour with gluten-free 1:1 baking flour.
4. Vegan Pumpkin Bread: Use flax eggs and vegan butter in place of eggs and butter.

Ingredient Spotlight

Pumpkin Puree

Pumpkin puree is the star ingredient. Use pure pumpkin puree (not pie filling) for optimal flavor and moisture. It provides a natural sweetness and contributes to the soft, tender crumb.

Butter

Butter enhances the richness of this bread. Room-temperature butter allows for easier mixing and helps create a light, fluffy texture.

Pro Cooking Tips

• Always preheat the oven for even baking.
• Use a toothpick test to check doneness.
• Gently fold the dry ingredients to avoid dense bread.
• Grease pans thoroughly or line with parchment for easy removal.

Storage & Freezing Guide

• Room Temperature: Up to 5 days in an airtight container.
• Refrigerator: Up to 1 week, tightly wrapped.
• Freezer: Wrap in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before slicing.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount Per Slice
Calories	242 kcal
Protein	2.8 g
Carbohydrates	39.8 g
Sugar	26 g
Fat	8.6 g
Saturated Fat	5 g
Fiber	2 g
Sodium	163.9 mg
Cholesterol	43.6 mg

Dietary Notes: Contains eggs and dairy; vegan and gluten-free modifications are possible.

Expanded Conclusion

This Pumpkin Bread Recipe is the ultimate autumn treat: moist, flavorful, and incredibly easy to make. With real butter, pumpkin puree, and warm spices, it’s perfect for breakfast, dessert, or gifting to loved ones. The double-loaf yield ensures there’s plenty to share—or freeze for later.

From the first slice to the last, you’ll enjoy the comforting aroma, tender texture, and rich pumpkin flavor. Grab your mixing bowls, preheat your oven, and create this delicious pumpkin bread for a treat that’s perfect for any cozy moment.

Baking this loaf is more than just a recipe—it’s an experience that fills your home with warmth and joy. Slice, savor, and share!

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