There’s something truly magical about the aroma of warm spiced pumpkin bread wafting through the kitchen at Fitfoodfunwithann. On crisp fall mornings or cozy evenings when you need the ultimate comforting slice, this scratch-made Pumpkin Bread transforms humble pantry staples into pure golden happiness. The incredibly tender, moist crumb infused with pure pumpkin puree, brown sugar, and warm autumnal spices—cinnamon, nutmeg, ginger, and cloves—captures everyone’s attention and hearts alike.

Ingredients in Pumpkin Bread Recipe

• 1 3/4 cups All-Purpose Flour: Sifted to create a soft, cake-like structure that supports the moist pumpkin.
• 1 cup Pure Canned Pumpkin Puree: 100% pure pumpkin (not pumpkin pie mix) provides natural moisture, golden color, and rich earthy flavor.
• 3/4 cup Granulated Sugar & 1/2 cup Light Brown Sugar: The duo of sugars creates caramelized sweetness and rich molasses moisture.
• 1/2 cup Vegetable Oil: Keeps the crumb remarkably tender and soft for days, far better than melted butter alone.
• 2 Large Eggs (Room Temperature): Provide structure, lift, and golden richness to the batter.
• 1 tsp Baking Soda & 1/2 tsp Fine Sea Salt: The essential leaveners and flavor enhancers to balance the sweetness.
• 2 tsp Ground Cinnamon, 1/2 tsp Nutmeg, 1/4 tsp Ginger, 1/4 tsp Cloves: The quintessential four-spice blend that defines classic autumn baking.

Let’s Make Some Pumpkin Bread!

1. Prep Oven & Loaf Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch metal loaf pan and line with parchment paper leaving a 2-inch overhang on the sides for easy removal.
2. Whisk the Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp sea salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves until thoroughly blended.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract for 1–2 minutes until completely smooth and cohesive.
4. Fold Gently: Pour the dry flour mixture into the wet ingredients. Use a rubber spatula to fold just until no dry flour streaks remain. Do not overmix—gentle folding guarantees that melt-in-your-mouth tender texture!
5. Bake to Golden Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 55–65 minutes, or until the top is domed and golden-brown, and a wooden skewer inserted into the center comes out clean. Cool in the pan for 15 minutes, then lift to a wire rack to cool completely before slicing.

Now that your kitchen is filled with that irresistible warm autumn fragrance, it’s time to serve up these delicious homemade treats!

Mix It Up: Fun Variations

• Chocolate Chip Pumpkin Bread: Fold in 3/4 cup semi-sweet chocolate chips for pockets of melted chocolate in every slice.
• Cinnamon Crunch Topping: Sprinkle 2 tablespoons of turbinado sugar and 1/2 tsp cinnamon over the batter before baking.
• Toasted Pecan & Walnut: Stir in 1/2 cup of chopped toasted pecans for satisfying nutty crunch.

Keeping the Flavor Fresh

Store leftover pumpkin bread wrapped tightly in foil at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Slices can also be frozen for up to 3 months—simply thaw at room temperature or toast lightly.

Perfect Pairings

Enjoy a thick slice with a hot mug of coffee, spiced chai, or pumpkin spice latte. Slather with salted butter, honey, or cream cheese for an indulgent breakfast.

Frequently Asked Questions (FAQ)

Can I use fresh roasted pumpkin instead of canned?

Yes! Puree fresh roasted pumpkin until silky and drain through cheesecloth for 15 minutes to remove excess moisture.

Can I freeze this recipe?

Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or warm gently.

Related Autumn Recipes

• Cinnamon Swirl Pumpkin Bread
• Pumpkin Cinnamon Rolls
• Honey Butter Cornbread

Pumpkin Bread Recipe

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• Author: Ann Foster
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the warm, comforting aroma of homemade pumpkin bread that fills your kitchen with the essence of fall! This easy-to-make Pumpkin Bread Recipe features a rich blend of spices and the natural sweetness of pumpkin puree, creating a flavorful loaf that’s perfect for breakfast, snacks, or dessert. Enjoy each slice on its own or topped with cream cheese frosting for an extra treat!

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Ingredients

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• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In another bowl, mix together pumpkin puree, eggs, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined; avoid over-mixing.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (57g)
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg