Food and Recipes Bread Quick Breads Pumpkin Bread 5.0 (3) 2 Reviews This wonderfully easy pumpkin bread recipe makes two loaves so you can enjoy this treat again later—or share with a friend. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Updated on October 15, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 10 mins Total Time: 1 hr Servings: 12 Jump to recipe Pumpkin bread needs no bells and whistles. In fact, we'd argue that the simpler the quick bread, the better it's probably going to be. With this philosophy in mind, we give you a recipe for pumpkin bread that requires 10 minutes of hands-on time, two bowls, and a whisk. Make no mistake, while our recipe is very easy, it yields something wonderfully delicious. Pumpkin bread should always have a handful of things: a mixture of fall spices, some kind of oil in the batter, and pure pumpkin puree. We've tested different ratios of spices and landed on a blend of cinnamon, ginger, nutmeg, and cloves to perfume the flour before it's whisked into the wet ingredients. These spices are familiar to our palates when eating anything "fall flavored," and they enhance the sweetness of the bread while complementing the savory quality of the pumpkin. Learn how to make pumpkin bread. We love this bread just the way it is, and we're convinced that you will too—but if you feel like folding a cup of chocolate chips into the batter, we won't stop you. Ingredients for Pumpkin Bread This pumpkin bread recipe keeps it simple—canned pumpkin is elevated with cinnamon, ginger, nutmeg, and cloves, and transformed into a tender loaf with the help of standard baking staples. To make pumpkin bread, you'll need: All-purpose flour: Gives the loaf its structure.Baking powder and baking soda: Leavening agents to give the bread its rise.Kosher salt: Enhances the overall flavor.Ground cinnamon, ginger, nutmeg, and cloves: Warming spices that enhance the pumpkin flavor. Feel free to swap with pumpkin pie spice, if you happen to have some on hand.Unsalted butter: Gives the bread a rich, buttery crumb.Vegetable oil: For additional moisture and richness.Granulated sugar: Sweetens the bread.Large eggs: Binds the batter.Vanilla: It elevates and warms up all the flavors of the bread.Canned pure pumpkin: Adds flavor, color, and moisture to the loaf. Caitlin Bensel; Food Stylist: Torie Cox How To Make Pumpkin Bread Making this pumpkin bread couldn't be easier, and you'll be so glad to have it on hand, whether you enjoy a slice for breakfast, a midday snack, or dessert. Here, a highlight of the important steps: Step 1. Prepare pan: Preheat oven, and grease and line 2 standard-size loaf pans with parchment paper. In a bowl, whisk to combine dry ingredients.Step 2. Whisk batter to combine: In another bowl, whisk to combine wet ingredients. Add dry ingredients and mix lightly to incorporate. Divide batter evenly between pans.Step 3. Bake and cool: Bake until a toothpick inserted into the center comes out clean. Cool completely in pan before removing and slicing. Pumpkin Bread Variations To change up this pumpkin bread recipe, consider these ingredient additions and substitutions: Flour: You can experiment with substituting a portion of the all-purpose flour with whole-wheat, almond, or oat flour for a nutty flavor and nutritional boost. Sugar: Opt for dark brown sugar instead of light for deeper flavor and color. Spices: Swap in pumpkin pie spice for an easy substitution, or play with other flavors you love, including cardamom, allspice, and more. Citrus: Add lemon or orange zest for a citrusy touch. Nuts: Fold in chopped walnuts or pecans for a nutty crunch, or go nut-free with pumpkin seeds sprinkled over the batter before baking. Swirl in cream cheese: Add a swirl of sweetened cream cheese for a tangy addition. Mix-ins: Fold in chocolate chips, flavored chips, or crystallized ginger before baking. Flavorings: Add a splash of almond or orange extract, or a splash of rum for extra depth. Toppings: For a photo-worthy finish, caramel frosting, cream cheese glaze, and brown sugar icing are just a few delicious glazes that would pair nicely with this pumpkin loaf. You can also drizzle with melted white or dark chocolate, caramel, or dust with confectioners' sugar before serving. What Type of Canned Pumpkin Is Best? Canned pumpkin offers a consistent flavor and texture that just isn't as easy to come by when making your own pumpkin puree. While other brands may sometimes vary in terms of moisture content or flavor, Libby's 100% Pure Pumpkin Puree is a Southern Living Test Kitchen favorite. Thick, velvety, and rich with pumpkin flavor, baking with Libby's always brings success. What's Really In Canned Pumpkin? How To Store Pumpkin Bread Storing pumpkin bread properly is the key to keeping it as fresh and moist as possible. Prepare this quick bread in advance, then wrap tightly or transfer slices to an airtight container and store at room temperature for up to three days, or in the refrigerator for up to one week. For longer storage, wrap the loaf with plastic wrap and aluminum foil, ideally pre-sliced, and freeze for up to two months. Pull out a slice and bring to room temperature or toast for breakfast, or anytime you're in need of a sweet treat. A great grab-and-go option, slices can be packed into lunches, kept in your office drawer, or shared with friends. What To Serve With Pumpkin Bread Slices of this pumpkin bread loaf can be served as a hearty breakfast option with a cup of tea or coffee, as an afternoon pick-me-up, or topped with a scoop of ice cream or whipped cream (with a drizzle of caramel sauce, if so inclined) for dessert. The whole loaf also makes a great gift. Wrap with parchment and a ribbon, and give out as a welcoming gift to new neighbors, as a holiday hostess gift, and more. Why This Recipe Gets Rave Reviews You don't have to take our word for it. Our community members love this pumpkin bread just as much as we do: One Southern Living community member commented, "I love this recipe! ... I like that it uses a whole can of pumpkin rather than 1 cup like most recipes. What am I going to do with the leftover pumpkin if I only use 1 cup? This is very moist and the perfect sweetness." Kari Jessop said, "Easy to make, rave reviews. What’s not to love? Definitely follow the parchment paper advice, came out of the pan beautifully." More Pumpkin Baking Recipes You'll Love Nothing says fall like pumpkin baked goods. From Bundt cakes to cheesecakes, layer cakes, and more, these pumpkin desserts are a sweet way to celebrate the season: Pumpkin Bundt Pumpkin Dump Cake Pumpkin Cake Pumpkin-Pecan Cheesecake Pumpkin Spice-Heath Cake Pumpkin Layer Cake with Caramel-Cream Cheese Frosting Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans Cook Mode (Keep screen awake) Ingredients 2 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1 tsp. kosher salt 1/2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. ground ginger 3/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 stick unsalted butter, melted 1/2 cup vegetable oil 2 cups granulated sugar 2 large eggs 1 (15-oz.) can pure pumpkin 1 tsp. vanilla extract Directions Prepare oven and loaf pans: Preheat oven to 350°F. Grease and line 2 8 1/2- x 4 1/2-inch loaf pans with parchment paper; set aside. Caitlin Bensel; Food Stylist: Torie Cox Combine dry ingredients: In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Caitlin Bensel; Food Stylist: Torie Cox Finish batter: In another bowl, whisk together melted butter, vegetable oil, sugar, eggs, pumpkin, and vanilla until smooth and evenly combined. Caitlin Bensel; Food Stylist: Torie Cox Add dry ingredients, and mix until incorporated and no pockets of flour remain. Caitlin Bensel; Food Stylist: Torie Cox Add batter to loaf pans: Divide batter evenly between prepared loaf pans. Caitlin Bensel; Food Stylist: Torie Cox Bake: Bake until the top has browned and a toothpick inserted into the center comes out clean, about 53-58 minutes. Allow to cool completely in pan before removing and slicing. Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions Why isn't my pumpkin bread moist? Make sure to spoon and level your dry ingredients, and bake only until a wooden pick inserted into the center of the bread comes out clean (or with a few tender bits) to keep it moist. How do you know when pumpkin bread is ready? A toothpick inserted into the center of the bread should come out clean, or with a few moist bits, when the bread is ready. It should also spring back to the touch. Should pumpkin bread be served warm or cold? Pumpkin bread can be enjoyed warm, at room temperature, or served straight out of the refrigerator. Rate It Print