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This classic pumpkin bread fills your kitchen with the best cozy fall aromas while being unbelievably simple to make. I reach for this recipe every time cool weather arrives because it never fails to be moist, flavorful, and a total crowd-pleaser with friends and family. Whether for breakfast or dessert, pumpkin bread is one of those recipes that always disappears fast in my house.
I first baked this on a chilly autumn afternoon for a neighbor get-together and there was not a single slice left. Plus my kids now request it as soon as they spot pumpkin cans at the store. It is that reliable.
Ingredients
- All purpose flour: gives structure to the loaf Look for fresh flour without any musty smell
- Baking powder and baking soda: help the bread rise Light active ingredients are best without lumps
- Salt: enhances the subtle pumpkin flavors Use fine sea salt for even blending
- Pumpkin pie spice: layers warm spice dimension Make your own blend or use a high quality store-bought version
- Canned pumpkin: not pumpkin pie filling provides deep color and moist texture Choose 100 percent pure pumpkin for best results
- Brown sugar and granulated sugar: make the bread sweet and tender Check for clump-free sugar for smooth mixing
- Applesauce or canola oil: keeps every bite moist Unsweetened applesauce adds natural sweetness and oil gives a richer texture
- Eggs: provide structure and help bind all ingredients together Use large eggs at room temperature
- Vanilla extract: boosts the overall flavor Real vanilla makes a noticeable difference
Step-by-Step Instructions
- Prepare the Pans:
- Lightly grease two loaf pans with butter or nonstick spray and line with a strip of parchment for easy removal This helps prevent sticking and gives clean edges
- Mix Dry Ingredients:
- In a large bowl whisk together flour salt baking powder baking soda and pumpkin pie spice until fully combined Be sure the spices are evenly distributed
- Combine Wet Ingredients:
- In a separate bowl whisk canned pumpkin brown sugar granulated sugar applesauce or oil eggs and vanilla extract Mix until smooth with no streaks of egg or oil remaining
- Blend Wet and Dry:
- Pour the wet pumpkin mixture into the bowl of dry ingredients Gently stir with a spatula or spoon just until everything is combined Avoid overmixing to keep the loaf tender
- Transfer and Bake:
- Divide the batter evenly between loaf pans smoothing the tops Tap pans on the counter to release air bubbles Bake in the center of the oven at 350 degrees Fahrenheit about 50 to 55 minutes until a tester inserted comes out clean
- Cool and Slice:
- Let the loaves cool in the pans for 10 minutes then lift them out and set on a wire rack to cool completely Slicing too soon can cause the bread to crumble
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My hands-down favorite part of this recipe is the intense pumpkin flavor and the humid crumb that keeps it fresh even after a couple of days. The first time my daughter helped scoop the pumpkin into the bowl she was amazed by the color and sweet aroma and now it is one of our favorite fall baking moments together.
Storage Tips
Keep leftover pumpkin bread in an airtight container at room temperature for up to three days or in the fridge for five days Slice only as needed to keep it fresher longer You can also freeze a whole loaf just let it cool completely first then wrap in foil and place in a freezer bag It is a treat to discover pumpkin bread in the freezer months later
Ingredient Substitutions
If you are out of canola oil use melted coconut oil or classic vegetable oil Unsweetened applesauce works as a lighter alternative and adds lovely moisture For a gluten free loaf you can swap the all purpose flour for a one to one gluten free flour blend Just check baking time at the forty minute mark
Serving Suggestions
Enjoy pumpkin bread on its own or with a spread of honey butter or cinnamon brown sugar butter It pairs well with a cup of coffee or hot apple cider For a special twist top slices with a smear of cream cheese or a quick homemade pumpkin butter So good warmed up for breakfast
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History and Tradition
Pumpkin bread is a beloved autumn staple in American kitchens with a history tied to harvest season and comfort food baking It became especially popular in the early to mid twentieth century as canned pumpkin became widely available in grocery stores Families often pass down their unique spice blends and add ins making every recipe just a little different
Recipe FAQs
- → How do I keep pumpkin bread moist?
Use canned pumpkin or homemade puree and measure accurately. Avoid overmixing the batter and store the bread airtight after cooling.
- → Can I use oil or applesauce?
Both oil and applesauce add moisture. Oil gives a richer texture, while applesauce makes a lighter loaf. Either works well, so choose based on your preference.
- → What spices work best with pumpkin bread?
Pumpkin pie spice is classic, but a blend of cinnamon, nutmeg, ginger, and cloves brings warm, aromatic flavor to the loaf.
- → How should I store leftover bread?
Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. For longer storage, freeze well-wrapped loaf slices.
- → What can I add to vary the flavor?
Stir in chocolate chips, chopped nuts like pecans or walnuts, or dried cranberries for extra texture and taste.