Some recipes just mean fall. Pumpkin bread is one of them. The minute a loaf comes out of the oven, the whole house smells like cinnamon, nutmeg and brown sugar, and somebody always wanders into the kitchen asking if it’s ready yet.
This is the classic version: a tall, moist loaf with a tender crumb and a lightly crackled top. You don’t need a mixer. Everything comes together in one bowl with a whisk and a spatula, and it keeps well for days, so you can bake it on Sunday and slice it all week.
Why You’ll Love This Pumpkin Bread
- One bowl, no mixer. A whisk and a spatula are all you need.
- Truly moist. Oil instead of butter keeps the crumb soft for days.
- Real pumpkin flavor. It uses most of a can of pumpkin, not just a spoonful.
- Easy to share. It slices neatly, wraps well and freezes beautifully.
- Great for gifting. A loaf wrapped in parchment and tied with string makes a sweet fall hostess gift.
What You’ll Need
- Pumpkin puree. One 15-ounce can, about 1 3/4 cups. Make sure it says “100% pumpkin,” not pumpkin pie filling, which is already sweetened and spiced.
- Eggs. Two large eggs, at room temperature if you remember.
- Oil. Half a cup of vegetable oil, canola oil or light olive oil.
- Sugars. A mix of white sugar and brown sugar. The brown sugar adds a little caramel flavor and extra moisture.
- Flour. All-purpose flour, spooned and leveled.
- Baking soda and salt. Baking soda gives the loaf its rise.
- Spices. Cinnamon, nutmeg, ground ginger and a pinch of cloves. Two teaspoons of pumpkin pie spice works too.
- Optional mix-ins. Half a cup of chopped walnuts or pecans, or chocolate chips.
How to Make Pumpkin Bread
1. Heat the oven and prep the pan. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a strip of parchment paper so you can lift the loaf out easily.
2. Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, oil, white sugar, brown sugar and 1/3 cup of water until smooth.
3. Add the dry ingredients. Sprinkle the flour, baking soda, salt and spices over the wet mixture. Stir with a spatula just until no dry flour remains. A few small lumps are fine. Fold in nuts or chocolate chips if you’re using them.
4. Bake. Pour the batter into the pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, lay a piece of foil loosely over it for the last 15 minutes.
5. Cool. Let the bread cool in the pan for 10 minutes, then lift it out and cool completely on a rack before slicing.
Tips for the Best Pumpkin Bread
- Don’t overmix. Stir just until the flour disappears. Overmixing makes the bread tough and gives it tunnels.
- Measure flour carefully. Spoon it into the cup and level it off. Scooping straight from the bag packs in too much flour and dries the loaf out.
- Trust the toothpick, not the clock. Ovens vary, and a heavy dark pan bakes faster than a glass one.
- Let it cool before slicing. Warm quick bread is fragile and crumbly. Patience gives you clean slices.
- It’s even better the next day. The spices settle in and the crumb gets more moist overnight.
Variations
- Cream cheese swirl: Beat 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 egg yolk, then swirl it through the batter before baking.
- Muffins: Fill lined muffin cups about 3/4 full and bake at 350°F for 20 to 24 minutes. Makes about 16.
- Streusel top: Mix 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons cold butter, and sprinkle it over the batter.
- Two smaller loaves: Use two 8×4-inch pans and start checking at 45 minutes.
Storage and Freezing
Room temperature: Wrap the cooled loaf in plastic wrap or keep it in an airtight container for up to 3 days.
Fridge: Up to 1 week. Let slices come to room temperature or warm them for a few seconds before serving.
Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes. Use well-drained, smooth pumpkin puree made from a small sugar or pie pumpkin. Fresh puree is often wetter than canned, so let it drain in a strainer for 30 minutes first.
Why did my pumpkin bread sink in the middle?
It was most likely underbaked, or the oven door was opened too early. Bake until a toothpick in the very center comes out clean.
Can I cut the sugar?
You can reduce the total sugar by about 1/4 cup without hurting the texture much. The loaf will be a little less moist and less sweet.
What can I do with the leftover pumpkin?
The recipe uses nearly the whole can. Any spoonful left over can be stirred into oatmeal, pancake batter or a pot of chili.
Slice it thick, spread on a little butter, and pour a cup of coffee. That’s fall.
Classic Pumpkin Bread
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Ingredients
- 1 can (15 oz) pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup water
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment.
- Whisk the pumpkin, eggs, oil, both sugars and water in a large bowl until smooth.
- Add the flour, baking soda, salt and spices and stir just until no dry flour remains. Fold in nuts or chips if using.
- Pour into the pan and bake 60 to 70 minutes, until a toothpick in the center comes out clean.
- Cool 10 minutes in the pan, then lift out and cool completely before slicing.
