Pumpkin Bread

The BEST Pumpkin Bread for all the cozy Fall days ahead! Pantry staple ingredients, actually pretty quick and easy to mix up, perfectly moist, lightly spiced, and SO DELICIOUS. It’s better than your local coffee shop, trust me. Whether you’re looking for a quick snack, a slice of something sweet for breakfast, or even a Thanksgiving dessert, it’s the perfect bread to bake today, tomorrow, this weekend…whenever! There is no better pumpkin bread than one made in your own kitchen. Every bite is perfectly soft, moist, sweet, pumpkin-y, with subtle spices, and a little bit of vanilla. It just kind of melts in your mouth! Serve alongside your favorite cup of coffee, with Pumpkin Butter, or even a spoonful of ice cream. No matter how you enjoy this simple loaf, it will always be delicious!

pumpkin bread on parchment paper with whole spices, two slices laying in front, a knife, flowers, and pumpkins

→ This post is also available as a Web Story: Pumpkin Bread

About The Recipe

Happy Thursday! I know, it’s a bit odd to have a new post today, but we just had to share this bread with all of you before Thanksgiving because it is definitely one of those must-have recipes for the season!

We actually went through a lot of ideas to finally get to this super simple Pumpkin Loaf! When my mom and I were first discussing what we wanted this recipe to be, the ordinal idea was a pumpkin walnut bread, but we realized, we made a pumpkin pecan bread last year!

So, we knew we wanted to do something different, but we needed to figure out exactly what we wanted to do. The main thing was keeping it simple. Our whole idea revolved around it! With the holiday’s finally here, there’s not always enough time in a day to do everything you want to do, especially when it comes to making something in the kitchen! Which, is how we finally landed on a simple loaf.

No tricks, no additives, just simple and delicious bread made in the mixer, with Fall staple ingredients, and baked to perfection. It is a bit of a chunk of bread, if i’m being honest! So, it takes a little while to bake, but I promise that it is SO worth it. Every bite is soft, moist, sweet, pumpkin-y, and perfectly spiced.

close up of three slices of pumpkin bread

If you’ve been searching for the perfectly tender, moist, and delicious pumpkin bread…search no further! This loaf is one you need to make on repeat this holiday season.

Equipment Needed

Ingredients

  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon
  • Nutmeg
  • Allspice
  • Ginger
  • Pumpkin Purée
  • Eggs
  • Granulated Sugar
  • Unsalted Butter
salt, flour, eggs, butter, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and pumpkin puree on marble counter

Instructions

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

In a medium bowl, whisk together the pumpkin and eggs. Set aside.

With an electric mixer, beat the butter and sugar until creamy, about 2-3 minutes.

Beat in the pumpkin mixture.

Add the dry ingredients and mix until smooth.

Spoon the batter into a greased and floured pan. Spread evenly and bake at 350 degrees Fahrenheit for 60-70 minutes, or until the cake tests done and it starts pulling away from the pan.

Mix-In Ideas

If you’re looking for a way to jazz up this pumpkin bread, we got you covered! Here are a few of our favorites things to add!

  • Pumpkin Seeds
  • Chopped Walnuts
  • Chopped Pecans
  • Dark Chocolate Chips
  • White Chocolate Chips
  • Dried Cranberries
  • Raisins
three slices of pumpkin bread on parchment in front of loaf

Can I Use Pumpkin Pie Filling For This Recipe?

This recipe needs pumpkin purée! Pumpkin purée and pumpkin pie filling are not the same thing. Pumpkin pie filling is loaded with (albeit delicious) lots of things this recipe doesn’t need! Make sure you have pumpkin purée.

How To Store

This bread needs to be kept in the fridge in a zip top bag or airtight container. It should keep about 4-7 days. You can also bake this loaf and then freeze it for later use! If you freeze, be sure to use a freezer safe zip top bag and, when you’re ready to eat, set it out on the counter a few hours prior to allow it to come to room temperature. Depending on the temperature of your house, the loaf may need more time to come to room temperature.

DO NOT put the bread back in the oven to reheat.

Expert Tips

  • Remember to preheat your oven!
  • Make sure you have pumpkin purée and NOT pumpkin pie filling.
  • Get the eggs and butter out a few hours prior to baking to ensure the ingredients will be room temperature.
  • When you add the pumpkin and eggs, the mixture will break. This is okay! It will come back together when you stir in the dry ingredients.
  • Be sure to cover the loaf about 50-55 minutes into cook time with foil. This prevents over-browning while it finishes baking!
  • You can make this recipe into two small loaves, if you would like. Cook times will need to be adjusted.
  • Use a cake tester to see when this bread is done! If it comes out clean, the bread is done baking.

When you make this Pumpkin Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pumpkin bread on parchment paper with whole spices, two slices laying in front, a knife, flowers, and pumpkins

Pumpkin Bread

Traci
Tender, moist, and absolutely delicious! That is the perfect way to describe this super simple Pumpkin Bread. Be sure to bake this for Thanksgiving, Christmas, or just whenever you need a delicious loaf of Pumpkin Bread!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Breakfast
Cuisine American
Servings 8
Calories 495 kcal

Ingredients
 

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • teaspoon ground ginger
  • 1 ⅛ cups pumpkin purée
  • 2 large eggs
  • 1 ¼ cups granulated sugar
  • 1 ⅛ cups unsalted butter

Instructions

  • Heat oven to 350 degrees F.
  • Spray 9"x4" loaf pan with baking spray.
  • Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a medium bowl, whisk together the pumpkin and eggs. Set aside.
  • With an electric mixer, beat butter and sugar until creamy, 2-3 minutes.
  • Beat in pumpkin mixture.
  • Add dry ingredients.
  • Mix until smooth.
  • Spoon into prepared pan.
  • Spread batter evenly.
  • Bake for 60-70 minutes, or until bread tests done.

Notes

  • Remember to preheat your oven!
  • Make sure you have pumpkin purée and NOT pumpkin pie filling.
  • Get the eggs and butter out a few hours prior to baking to ensure the ingredients will be room temperature.
  • When you add the pumpkin and eggs, the mixture will break. This is okay! It will come back together when you stir in the dry ingredients.
  • Be sure to cover the loaf about 50-55 minutes into cook time with foil. This prevents over-browning while it finishes baking!
  • You can make this recipe into two small loaves, if you would like. Cook times will need to be adjusted.
  • Use a cake tester to see when this bread is done! If it comes out clean, the bread is done baking.

Nutrition

Serving: 1sliceCalories: 495kcalCarbohydrates: 58gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 115mgSodium: 256mgPotassium: 134mgFiber: 2gSugar: 33gVitamin A: 6228IUVitamin C: 2mgCalcium: 41mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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