Pumpkin Bread

I remember one chilly October morning when the leaves outside were just starting to turn golden and red I woke up craving something warm and cozy so I reached for a can of pumpkin puree and started mixing I didn’t have a plan but I trusted the feeling and followed the scent of cinnamon and nutmeg from my pantry all the way to my mixing bowl. That spontaneous baking session turned into the softest most comforting loaf of pumpkin bread I’d ever made.

Ever since then pumpkin bread has become one of those go-to recipes I bake whenever the air starts to crisp It’s sweet and earthy with just the right hint of spice and it feels like a warm hug in every bite Whether I’m sharing it with neighbors or enjoying a slice with coffee this bread never fails to bring a little joy to my fall mornings

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – The star of the show that gives moisture and rich flavor to the bread!
• All-purpose flour – Provides the structure for the loaf.
• Brown sugar – Adds a deep sweetness and helps with moisture.
• Granulated sugar – Gives the bread a balanced sweetness.
• Eggs – Bind everything together and add richness.
• Vegetable oil – Keeps the bread moist and tender.
• Baking soda – Helps the loaf rise beautifully.
• Baking powder – Adds extra lift for a fluffy texture.
• Ground cinnamon – A key spice for classic fall flavor.
• Ground nutmeg – Adds warmth and depth.
• Salt – Balances all the sweet flavors.
• Mini chocolate chips – Optional but so delicious for a melty topping or mix-in!

Tools You’ll Need

• Mixing bowls – You’ll need one for the wet ingredients and one for the dry.
• Whisk or electric hand mixer – To blend everything smoothly and evenly.
• Spatula – Great for folding ingredients together and scraping the bowl clean.
• Measuring cups and spoons – Essential for getting the right balance of flavors.
• Loaf pan – A standard 9×5-inch pan works best for this recipe.
• Cooling rack – Helps cool the bread evenly without the bottom getting soggy.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F and greasing my loaf pan with nonstick spray or a bit of butter so nothing sticks.

Step 2: Mix the Wet Ingredients

In a large bowl I whisk together the pumpkin puree eggs brown sugar granulated sugar and oil until smooth and glossy This is where the rich golden color starts to shine through.

Step 3: Combine the Dry Ingredients

In another bowl I combine the flour baking soda baking powder cinnamon nutmeg and salt I like to whisk this well to distribute the leavening agents evenly.

Step 4: Bring It All Together

I slowly add the dry mixture into the wet and stir with a spatula until just combined I’m careful not to overmix so the bread stays tender.

Step 5: Add Chocolate Chips (Optional)

If I’m using chocolate chips I gently fold them in now or sprinkle some on top before baking for a crunchy topping.

Step 6: Bake

I pour the batter into the prepared loaf pan and smooth the top then I bake it for 55 to 65 minutes until a toothpick inserted in the center comes out clean.

Step 7: Cool

Once out of the oven I let it sit in the pan for about 10 minutes then I transfer it to a cooling rack This part is hard because the smell is irresistible but the texture sets better if I wait.

Tips

If I’m out of pumpkin spice I just mix extra cinnamon and nutmeg with a dash of ginger and cloves.

Sometimes I add a handful of chopped walnuts or pecans for crunch.

I’ve even made this into muffins by reducing the bake time to about 20 minutes!

For extra moisture I sometimes substitute part of the oil with unsweetened applesauce.

Ways to Serve

Warm with a pat of butter or cream cheese spread on top.

Toasted lightly and drizzled with honey.

As a dessert with a scoop of vanilla ice cream.

Packed in lunchboxes for a cozy fall treat.

Frequently Asked Questions

Can I freeze Pumpkin Bread?

Yes absolutely! Wrap slices individually and freeze them for up to three months Just thaw and toast when you’re ready to enjoy.

Can I use fresh pumpkin instead of canned?

Yes just make sure it’s well-puréed and not watery I roast and mash mine then let it sit in a strainer for 15 minutes.

How do I make Pumpkin Bread healthier?

You can reduce the sugar slightly or swap half the flour with whole wheat and replace part of the oil with applesauce for a lighter loaf.

See You in the Kitchen

I hope you give this pumpkin bread a try It’s one of my absolute favorite ways to welcome the fall season and I’d love to hear how yours turns out Feel free to leave a comment below or tag me in your creations!

Happy Cooking!

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