Warm Spiced Pumpkin Bread

Indulge in the Ultimate Pumpkin Bread Recipe, meticulously tested and perfected to deliver incredibly moist, tender slices bursting with deep pumpkin flavor and warm spices. Whether you prefer the classic version or want to add chocolate chips or nuts, this recipe guarantees a delightful treat in both mini and full loaves.

Author’s Note

Finally, a Fool-Proof, Perfectly Spiced Pumpkin Bread!

For the longest time, I hesitated to share a pumpkin bread recipe. My standards were exceptionally high. I yearned for a bread with an unmistakable, deep pumpkin flavor, a harmonious blend of warm spices, the perfect level of sweetness, an impossibly moist crumb, and a distinctive, inviting top. This wasn’t just another quick bread; it had to be special.

So, I embarked on a rigorous journey of testing and re-testing. I experimented with less oil, more pumpkin puree, and countless variations of spice mixes. The brown sugar topping, however, was a non-negotiable from the start. It bakes into a delicate, crackly lid that adds an irresistible texture and a hint of caramelized sweetness.

The day I finally perfected it, my family’s reaction confirmed its success. My kids and I devoured half the loaf in one sitting! Now, I always bake two loaves to ensure there’s some left for later. I love wrapping a few slices for the freezer, ready to be grabbed on busy mornings. They toast beautifully, especially with a dollop of apple butter or a smear of cream cheese.

Why This is The Best Pumpkin Bread Recipe

What makes this pumpkin bread truly stand out? It’s the culmination of careful ingredient selection and precise technique, resulting in a loaf that is:

• Unbelievably Moist: A perfect balance of pumpkin puree, oil, and melted butter ensures a crumb that’s tender and never dry.
• Rich Pumpkin Flavor: We use just the right amount of pure pumpkin puree to give it an authentic, deep pumpkin taste without being overwhelming.
• Warmly Spiced: A thoughtful blend of cinnamon, nutmeg, and pumpkin pie spice creates a comforting aroma and flavor profile that embodies fall.
• Perfectly Sweet: Brown sugar adds a lovely molasses note and helps maintain moisture, while the optional crunchy brown sugar topping provides an extra layer of sweetness and texture.
• Versatile: Easily adaptable with additions like chocolate chips, nuts, or even a streusel topping, making it a crowd-pleaser for any occasion.

Essential Pumpkin Bread Ingredients

Crafting the perfect pumpkin bread starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for that irresistible flavor and texture:

How To Make The Best Pumpkin Bread (Step-by-Step)

Follow these detailed steps and expert tips to ensure your pumpkin bread turns out perfectly moist and flavorful every time:

1. Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C) thoroughly. This ensures even baking from the moment your bread enters the oven. For easy removal, generously grease and flour a light-colored metal loaf pan (a 9×5-inch pan is standard). For an even easier lift-out, line the pan with a parchment paper sling, leaving an overhang on the sides. This also helps prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, combine your pumpkin puree (ensure it’s thick, not watery – blot with paper towels if necessary), melted butter (cooled slightly), neutral oil, brown sugar, room temperature eggs, and vanilla extract. Whisk briskly until the mixture is completely smooth and well-combined. The brown sugar should be fully dissolved, and the mixture should be homogenous.
3. Whisk Dry Ingredients: In a separate large bowl, combine the all-purpose flour (spooned and leveled for accuracy), baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure they are evenly distributed. If your spices or flour tend to clump, a quick sift can prevent dry pockets in the final bread.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spatula or spoon until just combined. It’s crucial not to overmix the batter; overmixing develops gluten, which can lead to a tough, dense bread. A few small lumps are perfectly fine. If adding chocolate chips or nuts, fold them in gently at this stage until evenly distributed.
5. Top and Bake: Scrape the batter into your prepared loaf pan and smooth the top with a spatula. For that irresistible crackly crust, sprinkle 2 tablespoons of brown sugar evenly over the surface of the batter. Bake for 50-65 minutes for a full loaf, or 35-40 minutes for mini loaves. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts browning too quickly, loosely tent the loaf with aluminum foil.
6. Cool and Slice: Once baked, let the pumpkin bread cool in the pan for 10 to 15 minutes. This allows the bread to set and prevents it from crumbling. Then, carefully remove it from the pan (using the parchment sling if you made one) and transfer it to a wire cooling rack to cool completely. Slicing warm bread can lead to a gummy texture, so patience is key! Use a serrated knife for clean, even slices once cooled.

Expert Tips for Baking Flawless Pumpkin Bread

• Don’t Overmix: This is arguably the most important rule for any quick bread. Overmixing develops gluten, leading to a tough, dry texture. Mix only until the dry ingredients are just incorporated into the wet.
• Room Temperature Ingredients: Eggs and pumpkin puree at room temperature mix more uniformly into the batter, creating a smoother emulsion and a more consistent final product.
• Measure Flour Correctly: Always spoon flour into your measuring cup and level it with a knife. Scooping directly from the bag can compact the flour, resulting in too much flour and a dry loaf.
• Use Fresh Spices: Spices lose their potency over time. Fresh, aromatic spices will make a significant difference in the flavor of your pumpkin bread.
• The Brown Sugar Topping is Key: While optional, sprinkling brown sugar on top before baking creates a delightful, slightly crunchy, caramelized crust that adds an extra layer of texture and flavor.
• Test for Doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes. If it’s completely dry, you might be overbaking.
• Cool Completely Before Slicing: Resist the urge to slice into a warm loaf immediately. Cooling allows the internal structure to set and the flavors to meld, preventing a gummy texture.

Common Questions & Troubleshooting

Even seasoned bakers have questions. Here are answers to some frequently asked questions about pumpkin bread:

• Can I use fresh pumpkin instead of canned? Yes, but ensure it’s cooked and pureed until smooth, and most importantly, drained very well to remove excess moisture. Homemade pumpkin puree tends to be more watery than canned.
• Why is my pumpkin bread dry? This is usually due to too much flour (measure by spooning and leveling!), overmixing the batter (which develops gluten), or overbaking. Ensure you follow the measurement and baking time guidelines closely.
• My bread sank in the middle! What happened? This can occur if the oven door was opened too early during baking, if there’s too much leavening, or if the bread isn’t fully baked through. Ensure your oven temperature is accurate and resist opening the oven door until the final few minutes of baking.
• Can I make this dairy-free? Absolutely! Simply replace the unsalted butter with an equal amount of neutral oil (like canola or vegetable oil), or a good quality dairy-free butter alternative.
• Is pumpkin bread healthy? While it contains nutritious pumpkin, it also has sugar and fat. It’s best enjoyed in moderation as a treat! You can sometimes reduce sugar slightly or use whole wheat flour for a healthier twist, but expect a change in texture and flavor.

Serving Suggestions

This versatile pumpkin bread is delicious on its own, but here are some ideas to make it even more special:

• With Coffee or Tea: A classic pairing, perfect for breakfast or a cozy afternoon snack.
• Cream Cheese Frosting: A generous spread of tangy cream cheese frosting takes this bread to dessert level.
• Toasted with Butter: Lightly toast a slice and spread with butter or a dollop of apple butter for a warm, comforting treat.
• French Toast: Transform leftover pumpkin bread into an epic breakfast by making pumpkin bread French toast.
• Ice Cream Sundae: Serve a warm slice with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent dessert.

Pin This Recipe
Print Recipe

5 from 8 votes

Pumpkin Bread

By
Chelsea Lords

This made-from-scratch Pumpkin Bread is undeniably the best—perfectly tested and incredibly delicious! It includes optional additions for chocolate or nuts, plus precise tips for making both mini and full-sized loaves.

Prep Time:

20 minutes

Cook Time:

55 minutes

Total Time:

1 hour
15 minutes

Servings:

12
slices

Recipe Video Guide

Equipment Needed

• 9 x 5-inch bread pan or 3 mini loaf pans
• Cooling rack
• Large mixing bowls
• Whisk
• Spatula

Ingredients

• Cooking spray

Dry Ingredients

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice (see note 1)
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 4 tablespoons unsalted butter (melted and cooled)
• 1/4 cup vegetable or canola oil
• 1 cup light brown sugar or dark brown sugar, lightly packed
• 1 cup canned pumpkin puree (see note 2)
• 2 large eggs (at room temperature)
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons brown sugar (optional bread topping)

Instructions

• Preheat your oven to 350°F (175°C). Melt the butter in the microwave or a small saucepan and set it aside to cool to room temperature. Take out your eggs to allow them to reach room temperature as well. Generously grease and flour a 9-inch (1 pound) bread pan or prepare three mini bread pans, tapping out any excess flour.
• In a large mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Whisk thoroughly for about 30 seconds to ensure everything is well-combined and no lumps remain.
• In a separate medium bowl, add all the wet ingredients: the cooled melted butter, vegetable or canola oil, brown sugar, canned pumpkin puree, room temperature eggs, and vanilla extract. Whisk briskly until the mixture is smooth and the sugar is dissolved.
• Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix; a few streaks of flour are acceptable. If adding chocolate chips or nuts, gently fold them into the batter at this point. Scrape the batter into your prepared loaf pan(s), smooth the top, and sprinkle the optional 2 tablespoons of brown sugar evenly over the surface if desired.
• Bake the full-sized loaf for 50–65 minutes (mini loaves for 35–40 minutes). The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the pan with aluminum foil. Let the bread cool in the pan for 15 minutes before inverting it onto a wire cooling rack. Allow it to cool completely before slicing with a serrated knife for the best texture.

Recipe Notes

Note 1: Our Pumpkin Pie Spice blend is made of classic warming spices. You can find it in the spice aisle of most grocery stores. Alternatively, you can easily create your own custom blend using our Homemade Pumpkin Pie Spice recipe for ultimate freshness.
Note 2: It is critical to use pure canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will alter the flavor and texture of your bread. Please note that this recipe only calls for 1 cup of pumpkin puree, not the entire can!
Nutrition Note: Nutritional information provided is an approximation, calculated for one full-sized slice of the pumpkin bread.
Storage: Store the pumpkin bread at room temperature in an airtight container for 2–3 days to maintain its moisture. For longer freshness, transfer it to the refrigerator after 2 days. For optimal enjoyment, warm refrigerated slices in the microwave for 5–10 seconds before serving. To freeze, ensure the bread is completely cool, then slice it. Wrap each slice tightly in plastic wrap, then place in an airtight bag or container. Frozen slices will keep for up to 3 months and can thaw at room temperature within an hour or gradually in the fridge.

Nutrition Information (Approximate)

Serving:
1 slice
|

Calories:
349 kcal
|

Carbohydrates:
42 g
|

Protein:
4 g
|

Fat:
20 g
|

Saturated Fat:
15 g
|

Cholesterol:
47 mg
|

Sodium:
266 mg
|

Potassium:
93 mg
|

Fiber:
1 g
|

Sugar:
26 g
|

Vitamin A:
3245 IU
|

Vitamin C:
1 mg
|

Calcium:
62 mg
|

Iron:
2 mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and preparation methods.

Love this recipe? Leave a comment below and share your thoughts!