Welcome to the heart of fall baking! This simple, super moist pumpkin bread recipe brings all the cozy warmth of autumn right into your kitchen. Prepare to bake a delightful loaf bursting with classic spiced pumpkin flavors. Get ready to fill your home with an irresistible aroma and enjoy every delicious bite. Let’s make some magic together!
Table of Contents
Why You’ll Love This Pumpkin Bread Recipe
You’ll adore this pumpkin bread recipe for so many reasons. It truly delivers on taste and simplicity.
- Ultimate Moist Texture: This bread stays incredibly soft and tender for days, thanks to a thoughtful balance of ingredients.
- Rich, Spiced Pumpkin Flavor: Enjoy the perfect blend of pumpkin and warm spices, evoking all the best feelings of autumn.
- Simple, Straightforward Steps: Even if you’re a beginner baker, you’ll find these instructions easy to follow, making baking a joy.
- Customize with Favorite Add-ins: Make it your own by adding chocolate chips, nuts, or even dried fruit.
- Perfect for Holidays or Gifting: This impressive loaf is ideal for sharing with loved ones or bringing to any festive gathering.
Ingredients
Making this delicious pumpkin bread recipe starts with a few simple pantry staples. Gather these items to create your perfectly spiced loaf.
- For the Bread:
- 1 cup (198g) vegetable oil
- 2 2/3 cups (528g) granulated sugar
- 4 large eggs
- 2 scant cups (425g) or one 15-ounce can pumpkin purée
- 2/3 cup (152g) water
- 3 1/3 cups (400g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons table salt
- 1 teaspoon nutmeg
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 cup (113g) chopped walnuts or pecans, optional*
- 1 1/2 cups (255g) chocolate chips, optional*
- Coarse sparkling sugar, for sprinkling on top, optional
- For the Glaze (Optional):
- 1 cup (113g) confectioners’ or glazing sugar
- 2 tablespoons (28g) butter, melted
- 1 tablespoon milk
Notes & Substitutions
Feel free to use either canned or homemade pumpkin purée; just ensure it’s 100% pumpkin. If you’re not a fan of walnuts or chocolate chips, swap them for dried cranberries or pecans. For an extra kick, consider adding a touch of ground cinnamon or ginger to the spice mix. All-purpose flour yields the best texture for this recipe.
It’s important to understand the distinction between pumpkin purée and pumpkin pie filling as they are not interchangeable in recipes.
Equipment
You’ll only need a few basic kitchen tools to bake this wonderful homemade pumpkin bread.
- Large mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Loaf pans (8.5×4.5 or 9×5 inch)
- Measuring cups and spoons
- Wire cooling rack
Instructions
Follow these easy steps to create your incredibly moist and flavorful pumpkin bread. This recipe is designed to be simple and enjoyable for any home baker.
Preparing the Loaf Pans
Preheat your oven to 350°F (175°C). Lightly grease two 8 1/2″ x 4 1/2″ loaf pans if you’re making a plain pumpkin bread loaf. If you plan to add chocolate chips and nuts, use two 9″ x 5″ loaf pans. Alternatively, prepare one of each size if you’re making one plain loaf and one with add-ins.
Mixing the Batter
In a large mixing bowl, beat together the vegetable oil, granulated sugar, large eggs, pumpkin purée, and water until well combined. Next, add the all-purpose flour, baking powder, baking soda, table salt, nutmeg, and vanilla extract. Stir the mixture gently until everything is just combined; be careful not to overmix. If you’re using chocolate chips and nuts, fold them into the batter now. If you’re making one plain and one flavored loaf, divide the batter in half before adding the mix-ins. For the flavored half, use about 3/4 cup chips and 1/2 cup nuts.
Baking & Cooling
Spoon the prepared batter evenly into your greased loaf pans. If desired, sprinkle the tops of the loaves with coarse sparkling sugar for a pretty finish. Bake the pumpkin bread for 60 to 80 minutes. The bread is done when a cake tester or toothpick inserted into the center of a loaf comes out clean. Also, check that the tester doesn’t encounter any totally unbaked batter when inserted about 1/2 inch into the top. Remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing. For the best flavor and texture, wrap the cooled bread tightly in plastic wrap and store it overnight before serving.
Making the Optional Glaze
The next day, if you desire a glaze, stir together the confectioners’ sugar, melted butter, and milk in a small bowl. Whisk these ingredients until the glaze is smooth and has a pourable consistency. Drizzle this delightful glaze generously over your completely cooled pumpkin bread just before serving.
Pro Tips for Perfect Pumpkin Bread
Achieve the best results with these helpful baking tips.
- Avoid Overmixing: Overmixing develops gluten too much, leading to a tough loaf. Stir just until the dry ingredients are incorporated.
- Measure Flour Accurately: Use the “spoon and level” method to avoid adding too much flour, which can result in dry bread. For more accurate measurements in baking, employing the spoon and level method for flour is widely recommended by baking experts.
- Ensure Pumpkin Purée is 100% Pumpkin: Double-check the label to ensure you’re using plain pumpkin purée, not pumpkin pie filling.
- Make Mini Loaves for Gifting: This recipe works beautifully in mini loaf pans; adjust baking time to about 30-40 minutes.
- Use Room Temperature Ingredients: Eggs and pumpkin purée at room temperature blend more smoothly into the batter, ensuring even baking.
Serving, Storage, and Variations
This versatile pumpkin bread is delicious in many ways.
- Serving Suggestions: Enjoy your loaf plain with a cup of coffee or tea. It’s also fantastic slathered with softened butter, a dollop of whipped cream, or a generous layer of cream cheese frosting.
- Storage Instructions: Store any leftover pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or whole loaves, wrapped well, for up to 3 months. Thaw at room temperature before serving.
- Variations:
- Cream Cheese Swirl: Swirl a simple cream cheese mixture into the batter before baking for an extra indulgent treat.
- Spice It Up: Add a pinch of ground ginger, cloves, or allspice along with the nutmeg for a more complex spice profile.
- Fruity Fun: Mix in dried fruits like golden raisins, cranberries, or chopped dates for added chewiness and sweetness.
- Streusel Topping: Prepare a simple streusel (flour, butter, brown sugar) and sprinkle it over the batter before baking for a delightful crunchy topping.
Nutrition Information
This nutrition information is an estimate for one serving of this pumpkin bread recipe without optional add-ins or glaze.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 piece |
| Calories | 240 calories |
| Carbohydrate | 33g |
| Cholesterol | 25mg |
| Fiber | 1g |
| Protein | 3g |
| Sodium | 125mg |
| Sugar | 22g |
| Fat | 12g |
| Saturated Fat | 2.5g |
| Trans Fat | 0g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned for this pumpkin bread recipe?
Yes, you certainly can! Just be sure to roast and thoroughly drain your homemade pumpkin purée to remove excess moisture before using it in the recipe. This prevents a watery batter.
How long does pumpkin bread last?
When stored correctly, tightly wrapped at room temperature, your homemade pumpkin bread will stay fresh and delicious for about 3 to 4 days. Freezing it extends its shelf life significantly.
Can this recipe be made into muffins?
Absolutely! This versatile batter works wonderfully for muffins. Simply adjust the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.
Why is my pumpkin bread dry?
A dry loaf is usually due to overbaking or overmixing the batter. Ensure you bake only until a toothpick comes out clean and mix the dry ingredients only until just combined.
Conclusion
There you have it: a truly easy and incredibly delicious pumpkin bread recipe that delivers super moist and flavorful results every time. It’s the perfect way to welcome the autumn season into your home with its inviting aroma and comforting taste. We encourage you to bake a loaf, share it with loved ones, and savor the delightful flavors of fall. Happy baking!
Easy Pumpkin Bread Recipe: Super Moist & Flavorful Loaves
Equipment
- Oven
- Large bowl
- Loaf pans
- Cake tester or toothpick
- Cooling rack
Ingredients
For the Bread:
- 1 cup 198g vegetable oil
- 2 2/3 cups 528g granulated sugar
- 4 large eggs
- 2 scant cups 425g or one 15-ounce can pumpkin purée
- 2/3 cup 152g water
- 3 1/3 cups 400g King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons table salt
- 1 teaspoon nutmeg
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 cup 113g chopped walnuts or pecans, optional*
- 1 1/2 cups 255g chocolate chips, optional*
- Coarse sparkling sugar for sprinkling on top, optional
For the Glaze (Optional):
- 1 cup 113g confectioners’ or glazing sugar
- 2 tablespoons 28g butter, melted
- 1 tablespoon milk
Instructions
Instructions
Preparing the Loaf Pans
- Preheat your oven to 350°F (175°C). Lightly grease two 8 1/2″ x 4 1/2″ loaf pans if you’re making a plain pumpkin bread loaf. If you plan to add chocolate chips and nuts, use two 9″ x 5″ loaf pans. Alternatively, prepare one of each size if you’re making one plain loaf and one with add-ins.
Mixing the Batter
- In a large mixing bowl, beat together the vegetable oil, granulated sugar, large eggs, pumpkin purée, and water until well combined. Next, add the all-purpose flour, baking powder, baking soda, table salt, nutmeg, and vanilla extract. Stir the mixture gently until everything is just combined; be careful not to overmix. If you’re using chocolate chips and nuts, fold them into the batter now. If you’re making one plain and one flavored loaf, divide the batter in half before adding the mix-ins. For the flavored half, use about 3/4 cup chips and 1/2 cup nuts.
Baking & Cooling
- Spoon the prepared batter evenly into your greased loaf pans. If desired, sprinkle the tops of the loaves with coarse sparkling sugar for a pretty finish. Bake the pumpkin bread for 60 to 80 minutes. The bread is done when a cake tester or toothpick inserted into the center of a loaf comes out clean. Also, check that the tester doesn’t encounter any totally unbaked batter when inserted about 1/2 inch into the top. Remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing. For the best flavor and texture, wrap the cooled bread tightly in plastic wrap and store it overnight before serving.
Making the Optional Glaze
- The next day, if you desire a glaze, stir together the confectioners’ sugar, melted butter, and milk in a small bowl. Whisk these ingredients until the glaze is smooth and has a pourable consistency. Drizzle this delightful glaze generously over your completely cooled pumpkin bread just before serving.