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As soon as fall rolls around, I go into baking mode, and this pumpkin bread recipe is one of my go-to fall recipes to welcome in the season. I’ve perfected it to strike the ideal balance between moistness, warm spices, and just the right amount of sweetness. You donāt even need a stand mixer ā let me show you how easy it is!
Ahh, there is just something about the cozy scent of pumpkin pie spice that makes your home feel like fall. This pumpkin bread captures that autumn magic with its perfect moist crumb texture and the blend of warming spices. Enjoy it as breakfast with your morning coffee, an afternoon pick-me-up, or dessert. Plus, the recipe is foolproof!
Why you’ll FALL in love with this easy pumpkin bread recipe
I’ve got a super festive recipe that totally captures the flavor of fall to share with you. After the hustle and bustle of summer, fall is like this big reminder to slow down and savor the little things, right? And honestly, there’s something about baking bread that just fits perfectly with this time of year. This pumpkin bread recipe feels like the ultimate way to welcome the season, and hereās why youāre going to fall head over heels for it:
- Seasonal satisfaction: Nothing says autumn like the rich, spiced flavor of pumpkin. This pumpkin bread is the perfect way to satisfy all your fall cravings.
- Family-friendly baking: If you’re looking for a fun recipe to make with the kids, this is it! It’s simple to follow, and kid approved.
- Aroma: It makes your house smell AMAZING while it bakes, filling the air with the cozy scent of fall spices. Mmmm.
- Pumpkin:Ā The use of pumpkin puree adds all of the good things ā moisture, delicious pumpkin flavor, and a boost of nutrition, with more vitamin A and fiber than your average loaf.
- Potluck perfection: Whether you’re hosting friends for tea or heading to a potluck, this is an impressive recipe to bring to all your fall gatherings. It makes for a great, wholesome item to gift friends.
How to make pumpkin bread
This is the best pumpkin bread recipe ā you don’t need any fancy equipment, just some bowls and simple ingredients. So, preheat your oven and line your loaf pan ā it’s about to get pumpkin-y in here! This is how it’s done:
- Dry ingredients: Whisk together your flour, pumpkin spice, baking soda, baking powder, and salt. Done!
- Wet ingredients: Grab a large bowl, whisk the eggs with both of the sugars then add the pumpkin puree, oil, and vanilla. Whisk everything together!
- Combine and bake: Mix everything together, adding the chocolate chips if you’re using them. Be careful not to overmix it. Pour the pumpkin bread batter into the loaf pan, smoothing the top, before you add the cinnamon sugar. Pop it in the oven for 60-65 minutes.
- Enjoy: Once your pumpkin bread passes the toothpick check, take it out and let it cool on a wire rack. Slice it up, and welcome to pumpkin bread heaven.
Should I use fresh pumpkin or canned pumpkin to make pumpkin bread
I use canned pumpkin since it’s such a convenient and reliable option. Most canned varieties are 100% pumpkin with no additives, making it a great choice for consistent flavor and texture. Plus, it saves you time in the kitchen, which is always a bonus.
If you prefer to use fresh pumpkin to make a homemade pumpkin puree, you totally can! Opt for a small baking pumpkin. Look for labels like āsugar pumpkinā or āpie pumpkin,ā as these have a sweeter, richer flavor compared to larger pumpkins meant for carving. Just be sure to purĆ©e it well and drain any excess liquid to match the consistency of canned pumpkin.
What chocolate chips to use in pumpkin bread
This is an important question! To settle it, I tested my pumpkin chocolate chip bread with different types of chocolate chips ā white, dark, and mini. Tough job, I know, but Iām here to answer the big questions for you! The verdict? White chocolate chips were the clear favorite among all my taste testers, with only one person preferring the mini version. But honestly, when it comes to chocolate, you really can’t go wrong!
How to serve pumpkin bread
This pumpkin bread recipe strikes the balance between natural sweetness, earthy spices, and savory bread. You can go classic and enjoy it just as it is, or with a spread of butter while it’s still warm. If you want to dress it up, here are some of my favorite ways:
- Sweet tooth:Ā Drizzle on some maple syrup, or enjoy it as dessert with a scoop of vanilla or cinnamon ice cream. Add some cranberries or raisins for a festive touch!
- Spread: Add some cream cheese to contrast the spices, or a spread of nut butter.
- Added crunch: Top it off with a sprinkle of nuts! Toasted, chopped pecans, walnuts, or pumpkin seeds fit the vibe perfectly.
- Cup of tea:Ā Enjoy with a warm cup of coffee or chai tea for a cozy fall treat ā even better when shared with loved ones!
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
How do I store leftover pumpkin bread?
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week to help them last a little longer.
Can I freeze pumpkin bread?
You can! I like to cut my slices in advance so I can take out just what I want to enjoy, but you can also freeze the entire loaf. Wrap the slices or the loaf in parchment paper, and then place it in a freezer-proof bag or container. When you’re ready to enjoy, thaw it out to room temperature or heat it briefly in the toaster or oven for that just-baked feeling.
How do I make my own pumpkin spice?
If you don’t haveĀ pumpkin spice, you can make it by mixing the following ground spices: 1 Ā½ teaspoons cinnamon, Ā½ teaspoon nutmeg, Ā½ teaspoon ginger, Ā¼ teaspoon allspice, and Ā¼ teaspoon cloves.Ā
Can I add mix-ins to my pumpkin bread?
You can! My top picks are dried fruit or nuts, such as cranberries, raisins, pecans, or walnuts.
Watch how to make this recipe
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Pumpkin Bread Recipe
As soon as fall rolls around, I go into baking mode, and this pumpkin bread recipe is one of my go-to fall recipes to welcome in the season. I’ve perfected it to strike the ideal balance between moistness, warm spices, and just the right amount of sweetness. You donāt even need a stand mixer ā let me show you how easy it is!
InstructionsĀ
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Set your oven rack in the middle of your oven and preheat to 350 degrees Fahrenheit. Line the bottom of a 9Ć5 inch loaf pan with parchment paper and spray lightly with oil.
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In a medium bowl, whisk the flour, pumpkin spice, baking soda, baking powder, and salt.
2 Ā½ cup all-purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, Ā½ teaspoon sea salt, Ā½ teaspoon baking powder
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In a large bowl, whisk the eggs with both of the sugars. Add the pumpkin puree, oil, and vanilla and whisk well.
2 large eggs, Ā¾ cup granulated sugar, Ā½ cup brown sugar, 14 ounce can pureed pumpkin, Ā¾ cup neutral-flavored oil, 1 tablespoon vanilla
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Add the dry ingredients and the chocolate chips (if using) to the wet ingredients and gently fold them together. Do not over mix!
Ā¾ cup white chocolate chips
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Pour the batter into the loaf pan, smooth the top, and sprinkle the cinnamon sugar over the top.
1 Ā½ tablespoon cinnamon sugar
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Bake the loaf for 60-65 minutes, until a toothpick inserted into the center comes out clean. Make sure to cover the loaf loosely with aluminum foil after 40 minutes to prevent it from getting too dark. Let it cool completely before removing it from the pan and slicing it.
Notes
Note 2: I use Farmer’s Market pumpkin puree, which (here in Canada) comes in 398 ml (14-ounce) cans. If your can is a little larger, add the extra to soup, chili, or even tomato sauce.Ā
Note 3: To make cinnamon sugar, combine 1 tablespoon of granulated sugar with Ā¾ teaspoon of cinnamon.
Note 4: I tested this recipe with white chocolate chips, dark chocolate chips, and mini chocolate chips. All but one of our taste testers preferred white chocolate chips (the odd one out preferred mini chocolate chips.) But honestly, all chocolate is good in this recipe, so feel free to add what you have on hand.
Nutrition
Serving: 1slice, Calories: 299kcal (15%), Carbohydrates: 39g (13%), Protein: 4g (8%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 26mg (9%), Sodium: 178mg (8%), Potassium: 118mg (3%), Fiber: 1g (4%), Sugar: 22g (24%), Vitamin A: 3898IU (78%), Vitamin C: 1mg (1%), Calcium: 46mg (5%), Iron: 2mg (11%)