Pumpkin Bread

Nothing says fall like a warm loaf of Pumpkin Bread fresh out of the oven. Whip up this straightforward one-bowl recipe in less than an hour with just a few pantry staples and zero complicated steps. The texture is just right light enough to enjoy for breakfast, but hearty enough for an afternoon snack. Plus, it smells like a bakery the minute it comes out of the oven. Enjoy with a Pumpkin Spice Latte a cup of tea, or on it’s own for a cozy night in. One bite and it will become your go-to fall bake.

Before you start

• Pumpkin Bread is a moist, flavorful treat that’s straightforward to make in under an hour with simple ingredients.
• Key ingredients include pumpkin puree, eggs, vanilla, sugar, oil, flour, and pumpkin pie spice, for a, aromatic loaf.
• Try it with variations like ground cinnamon instead of pumpkin pie spice and coconut sugar as a sweetener alternative.
• For a cozy experience, serve Pumpkin Bread warm with butter or alongside a Pumpkin Spice Latte.
• Store Pumpkin Bread in an airtight container or freeze to for up to two months.

What stands out

This Pumpkin Bread is like a warm hug straight from the oven. It’s soft moist and packed with cozy fall flavor in every bite. The pumpkin puree creates a silky smooth, melt-in-your-mouth crumb, while the pumpkin pie spice brings all the cinnamony magic. A hint of vanilla ties it all together, and the sweet aroma alone will have everyone wandering into the kitchen to see what’s baking. Serve it warm with a swipe of butter, and its pure autumn bliss.

Pumpkin puree: The star of the show! This is what gives your bread that classic pumpkin flavor and extra moist crumb.

Eggs: They hold everything together and make each slice light and fluffy.

Vanilla: Adds a splash of warmth that makes the pumpkin shine.

Sugar: We use both granulated sugar and coconut sugar in this recipe to sweeten the loaf and give it that soft, bakery-style texture.

Oil: We like to use avocado oil since it keeps the pumpkin bread tender and.

Flour: The base that gives the bread its structure.

Baking powder+soda: The dream team that helps your loaf rise and stay airy.

Salt: Just a pinch balances the sweetness and makes the flavors pop.

Pumpkin pie spice: This cinnamon-y magic makes your kitchen smell like a cozy fall morning.

Kitchen tip

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to finish cooling, so it holds its shape perfectly.

Swaps

1. If you don’t have pumpkin pie spice or don’t love all the flavors included in this spice blend, then you can use pure ground cinnamon instead.
2. Coconut sugar adds a mild maple-y flavor and has a lower glycemic index than other sugars, but it can be replaced with white, brown, or maple sugar or any sugar you prefer to use in baking.
3. Avocado oil can be replaced with a mild-tasting oil, such as olive oil. If you enjoy the flavor of coconut oil then feel free to swap.
4. Instead of a large loaf pan pour the batter into muffin tins or mini loaf pans for smaller, quick-bake versions. You’ll need to adjust the baking time accordingly.
5. Fold in chocolate chips, white chocolate chunks, chopped nuts, or dried cranberries for extra texture and flavor.
6. Try whole wheat flour for a heartier texture or a gluten-free blend to make it allergy-friendly.

Serve it with

• For an over-the-top pumpkin treat, serve with our Pumpkin Spice Latte recipe.
• Serve warm from the oven with a pad of butter. Or serve tiny slices alongside this decadent Holiday Butter Board.
• Pumpkin bread is perfectly sweet on its own, but you could also drizzle the loaf with a simple powdered sugar glaze.
• Alternatively, dust with powdered sugar for a beautiful presentation.

Questions

Is canned pumpkin purée the same as canned pumpkin pie mix?

No, pumpkin purée should have only 1 ingredient: pumpkin. Pumpkin pie mix is sweetened and spiced. Opt for pure pumpkin purée in this recipe.

Can we make this gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free blend that measures like regular flour. The texture will still be soft and tender.

How should we store pumpkin bread?

Wrap tightly in plastic wrap or store in an airtight container in the fridge for 2-3 days. Additionally, you can wrap and store in a freezer bag for up to 2 months.

Can we make mini loaves or muffins?

Of course, you’ll just need to adjust the baking time for muffins to 20-25 minutes and mini loaves to 30-35 minutes.

How do we know when it’s done?

If you insert a toothpick into the center, then it should come out clean but still be moist.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 10 servings

• 3 eggs
• ½ cup white sugar, or any sugar
• ¼ cup coconut sugar, or any sugar
• 1 teaspoon pure vanilla extract
• 1 cup canned pumpkin purée
• ½ cup avocado oil, or any mild-tasting oil
• 1 ½ cups all-purpose flour
• 1 teaspoon pumpkin pie spice, or ground cinnamon
• pinch salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Equipment

• Mixing Bowls
• Measuring Cups + Spoons
• Parchment Paper
• Loaf Pan

Method

1. Preheat the oven to 350°F (177C) and line a loaf pan with parchment paper.
2. Add the eggs, sugars, and pure vanilla extract to a large mixing bowl and stir.
3. Add the pumpkin purée and the oil and stir again.
4. Add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
5. Mix really well with a spatula, so that there are no pockets of dry flour.
6. Pour the batter into the lined loaf pan and bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool, and enjoy.

Kitchen notes

• Spice: If you don’t have pumpkin pie spice or don’t love all the flavors included in this spice blend, you can use pure ground cinnamon instead.
• Sweeteners: Coconut sugar adds a mild maple-y flavor and has a lower glycemic index than other sugars, but it can be replaced with white, brown, or maple sugar or any sugar you prefer to use in baking.
• Oil: Avocado oil can be replaced with a mild-tasting oil, such as olive oil. If you enjoy the flavor of coconut oil, that can be used too.
• Small bites: Pour the batter into muffin tins or mini loaf pans for smaller, quick-bake versions. You’ll need to adjust the baking time accordingly.
• Add-ins: Fold in chocolate chips, white chocolate chunks, chopped nuts, or dried cranberries for extra texture and flavor.
• Gluten-free: Try whole wheat flour for a heartier texture or a gluten-free blend to make it allergy-friendly.