There's something magical about the aroma of pumpkin bread wafting through your kitchen on a crisp autumn day. This recipe yields a beautifully moist, warmly spiced loaf that captures the essence of fall in every slice.
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Ingredients
For one 9x5-inch loaf:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- ½ cup vegetable oil
- ⅓ cup water
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and all the spices. This mixture creates the fragrant foundation of your bread.
- In a separate medium bowl, beat the eggs lightly, then stir in the pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold everything together just until combined. Be careful not to overmix – a few small lumps are perfectly fine. If using walnuts, gently fold them in now.
- Transfer the batter to your prepared loaf pan, smoothing the top with your spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
- Let the bread cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
Storage and Serving
Your pumpkin bread will stay fresh at room temperature, wrapped tightly in plastic wrap, or stored in an airtight container, for up to 4 days. For longer storage, you can freeze it for up to 3 months – just wrap it well in plastic wrap and then aluminum foil.
Serve slices plain, lightly toasted, or with a smear of cream cheese for an indulgent breakfast or afternoon treat. The flavors actually develop and deepen after a day, making this bread perfect for make-ahead baking.
Recipe Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- For extra moisture, try replacing the water with buttermilk or apple cider.
- The spice blend can be adjusted to your taste – feel free to increase or decrease any of the spices.
- For a festive touch, sprinkle pepitas (pumpkin seeds) on top of the batter before baking.
This pumpkin bread recipe strikes the perfect balance between sweet and spiced, creating a tender, moist loaf that embodies everything we love about fall baking. Whether enjoyed with your morning coffee or as an afternoon snack, it's sure to become a seasonal favorite in your home.
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