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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Pumpkin Bread is the best ever, boasting incredible moisture and delightful spices, well-loved by millions of Bold Bakers worldwide over the years—perfect for homely fall days and festive gatherings!
- Incredibly Moist: Thanks to the perfect balance of pumpkin, oil, and milk, every slice is soft and tender.
- Warmly Spiced: Packed with cinnamon and nutmeg, it delivers the cozy flavors we all.
- Quick & Easy: With just 20 minutes of prep and no mixer needed, it’s perfect for busy days.
- Topped with Maple Glaze: The finishing touch is a sweet, buttery glaze that takes this bread to the next level!
If you’re craving more fall-inspired treats, be sure to check out these favorites! Indulge in the Apple Cider Donut Cake, which perfectly captures autumn’s essence with its spiced flavor. For a delightful twist, try the Pumpkin Cinnamon Rolls , combining two beloved treats into one delicious loaf. Looking for something rich and creamy? The Caramel Apple Cheesecake is a must-try that beautifully blends seasonal flavors. And don’t miss the Pumpkin Spice Latte , a quick and easy drink that brings the beloved latte experience into a warm, cozy treat. Enjoy exploring these scrumptious recipes!
Bold Bakers Loved This!
“I made five loaves of the pumpkin bread to share with my neighbors! So moist and delicious! ” — Carol
“I have made your pumpkin bread several times now and have done porch deliveries to my children and grandchildren. I have directed others to the recipe several times too. Everybody agrees that it is fantastic! Thanks for the recipe.” — Annie
“Tastiest pumpkin bread! Best ever is a great name for it 🙂 its even better the next day! I didn’t make the frosting but instead went with a crumble topping. Superb!”– Wit1019
IMPORTANT NOTE: This recipe was improved and updated on 9/25/2024, to include explanations and substitutes of key ingredients, differences between pumpkin homemade pureé and canned pumpkin pureé, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is a Pumpkin Bread?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make the Best-Ever Pumpkin Bread?
- Gemma’s Pro Chef Tips
- Make Ahead &Storage Instructions
- What is the Difference Between Homemade Fresh Pumpkin Puree and Canned Pumpkin?
- FAQs
- More Pumpkin Recipes for Holidays
What is a Pumpkin Bread
Pumpkin Bread is a moist, sweet quick bread made with pumpkin puree and warm spices, perfect for fall baking. Just like our banana bread, it’s a quick bread recipe.
- Flavorful: Infused with spices like cinnamon and nutmeg, giving it a cozy, aromatic taste.
- Moist Texture: The addition of pumpkin puree keeps the bread tender and rich.
- Versatile: Can be enjoyed plain, with nuts, or topped with glazes and spreads.
- Easy to Make: Typically requires simple ingredients and no mixer, making it a perfect choice for home bakers.
Tools You Need
Key Ingredients
Pumpkin Bread
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Eggs:
Provide moisture and richness to the bread, contributing to its tender texture.
Sub: Use flax eggs as a vegan alternative.
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Granulated Sugar:
Sweetens the bread and helps achieve a balanced flavor.
Sub: Brown sugar can be used for a deeper, caramel-like sweetness.
Adds moisture and a rich pumpkin flavor that defines the bread. It also provides healthy fiber.
Sub: Canned pumpkin serves as a convenient alternative. Do not use pumpkin pie filling.
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Vegetable Oil:
Contributes to the bread’s moistness and helps keep it tender.
Sub: Melted coconut oil or applesauce can be used for a lighter option.
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Whole Milk:
Enhances the richness of the bread, making it more flavorful.
Sub: Any plant-based milk works well for a dairy-free version.
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All-Purpose Flour:
Provides the structure needed for the bread to rise properly.
Sub: Gluten-free flour blends can be used for a gluten-free option.
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Salt:
Enhances the overall flavor profile by balancing the sweetness of the sugar.
Sub: It is essential for bringing out the bread’s flavors.
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Baking Soda:
Acts as a leavening agent, helping the bread rise and become light and fluffy.
Sub: Baking powder can be used instead (adjust other ingredients accordingly).
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Ground Cinnamon:
Adds warmth and spice, giving the bread its signature fall flavor.
Sub: Pumpkin pie spice can be used for a more complex spice blend.
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Ground Nutmeg:
Offers a nutty, aromatic flavor that complements the pumpkin.
Sub: It can be omitted or replaced with allspice if desired.
Maple Glaze
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Butter:
Adds richness and a creamy texture to the glaze.
Sub: Vegan butter can be used for a dairy-free version.
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Powdered Sugar:
Sweetens and thickens the glaze, creating a smooth finish.
Sub: Check out my Powdered Sugar Recipe, make powdered coconut sugar for a less refined option, or make powdered monk fruit sweetener or powdered allulose sugar that has 0 calories!
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Maple Syrup:
Provides a unique sweetness and enhances the glaze’s flavor.
Sub: Agave syrup serves as a vegan alternative that works well.
How to Make the Best-Ever Pumpkin Bread
Making The Pumpkin Bread
- Mix wet ingredients: Mix eggs, sugar, pumpkin puree, oil, milk, and eggs in a large mixing bowl until well combined.
- Make the flour mixture: In a medium mixing bowl combine flour, salt, baking soda, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.
- Prep: Butter and line a 9 x 5 inch loaf pan with parchment paper. Pour mixture evenly into loaf pan.
- Bake: Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in the center comes out clean.
Making The Maple Glaze
- In a small saucepan or in the microwave gently melt the butter.
- Allow the butter to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
- While still warm, pour the glaze generously over the top of the pumpkin loaf in the pan and let it set, about 30 minutes to set. Cut into slices and enjoy!
Gemma’s Pro Chef Tips For the Best Pumpkin Bread Recipe
- Use my Homemade Pumpkin Puree to ensure a great pumpkin flavor and moist pumpkin bread!
- DON’T over-mix your batter. You want it to be just combined, otherwise, the bread will be too dense.
- Let your eggs, butter, and pumpkin puree come to room temperature before using. It will ensure your bread is light and prevent the batter from forming clumps.
- Instead of white sugar, use brown sugar. This will make the bread taste more caramel-y.
- You can replace the eggs in this recipe by following my Egg Substitutes Chart.
- For an added treat, add mini bittersweet chocolate chips or chopped nuts. Instead of using maple glaze in this recipe, try topping pumpkin bread with cream cheese frosting.
Make Ahead and Storage Instructions
Make Ahead:
- You can prepare the pumpkin bread batter a day in advance. Simply mix the wet and dry ingredients separately and combine them just before baking.
- Store the mixed batter in the refrigerator, covered tightly.
Storage:
- At Room Temperature: Once baked, pumpkin bread can be stored in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: If you prefer a longer shelf life, you can store it in the fridge for up to a week. Just make sure it’s well-wrapped to prevent drying out.
- Freezing:
- For extended storage, freeze the unglazed pumpkin bread. Wrap it tightly in plastic wrap and then place it in a ziplock bag. It can be frozen for up to 4 weeks.
- To enjoy, simply thaw it on the counter for about 2 hours before serving.
What is the Difference Between Homemade Fresh Pumpkin Puree and Canned Pumpkin?
Homemade Fresh Pumpkin Puree
- Flavor: Often has a fresher, more vibrant taste that can enhance your recipes.
- Texture: Typically smoother and creamier, providing a rich mouthfeel.
- Control: You can choose the pumpkin variety, allowing for customization of flavor and sweetness.
- Preparation: Requires time to cook and blend the pumpkin, which may be a downside for some.
Canned Pumpkin
- Convenience: Ready to use straight from the can, saving you time and effort.
- Consistency: Offers a uniform texture and flavor, ensuring reliable results in recipes.
- Availability: Easily found in stores year-round, making it a convenient option.
- Cost-Effective: Generally less expensive than purchasing fresh pumpkins, especially out of season.
Both options can work well in recipes, but the choice may depend on your preference for freshness versus convenience.
FAQs
What spices are typically used in pumpkin bread?
Common spices include cinnamon, nutmeg, and sometimes ginger or allspice. Or make my Homemade Pumpkin Pie Spice for the perfect flavor combination!
How can I make this easy pumpkin bread recipe more flavorful?
- Experiment with spices such as pumpkin pie spice, mixed spice, cloves, ginger, nutmeg, cardamom, or cinnamon.
- Add citrus zest, or incorporate flavored extracts like vanilla extract.
- Add nuts such as toasted chopped pecans, almonds, or walnuts, or dried fruit such as raisins and cranberries.
- Add chocolate chips or streusel topping for extra flavor and texture.
Is pumpkin bread healthy?
It can be made healthier by using white whole wheat flour, reducing sugar, or adding nutritious ingredients like nuts or seeds. Check out my Healthy Pumpkin Bread that’s low in sugar and low in carbs!
Can I make pumpkin bread vegan?
Yes, you can substitute eggs with flax eggs and use plant-based milk and oil.
Can I make pumpkin bread gluten-free??
Yes, you can use a gluten-free flour blend or Easy Almond Baking Mix for all-purpose flour as a gluten-free option.
Why is my pumpkin bread dense?
Overmixing the batter or using too much flour can lead to a dense loaf.
Can I make mini pumpkin loaves?
Yes, you can use mini loaf pans; adjust the baking time to about 25-30 minutes.
What’s the difference between pumpkin bread and pumpkin cake?
Pumpkin bread is denser and often less sweet than pumpkin cake, which is typically lighter and frosted.
More Pumpkin Recipes for Holidays!
- Pumpkin Olive Oil Cake Recipe
- How To Make Pumpkin Pie
- Homemade Pumpkin Spice Coffee Creamer
- Salted Pumpkin Caramels
- Pumpkin Cheesecake With Pecan Praline Sauce
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
IMPORTANT NOTE: This recipe was improved and updated on 9/25/2024, to include explanations and substitutes of key ingredients, differences between pumpkin homemade pureé and canned pumpkin pureé, answers to the most frequently asked questions, and Pro Chef Tips.
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Ingredients
Pumpkin Bread
- 2 large eggs, at room temperature
- 1 ½ cups (12 oz/340 g) granulated sugar
- 1 cup (8 oz/225 g) pumpkin puree
- ½ cup (4 fl oz/120 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- 1 ¾ cups (9 oz/255 g) all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Maple Glaze
- ½ cup (4 oz/115 g) butter
- 1 cup (4 oz/115 g) powdered sugar
- 2 tablespoons maple syrup
Instructions
Making The Pumpkin Bread
- Mix eggs, sugar, pumpkin puree, oil, milk, and eggs in a large mixing bowl until well combined.
- In a medium mixing bowl combine flour, salt, baking soda, cinnamon, and nutmeg. Stir well, then gradually pour into a large bowl of the pumpkin mixture. Stir well to combine completely.
- Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in the center comes out clean.
Making The Maple Glaze
- In a small saucepan or in the microwave gently melt the butter.
- Allow the butter to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
- While still warm, pour the glaze generously over the top of the pumpkin loaf in the pan and let it set, about 30 minutes to set.
- Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days. This unglazed loaf also freezes well for up to 4 weeks.
I made five loaves of the pumpkin bread to share with my neighbors! So moist and delicious! Also made them Portuguese Sausage Cabbage Stew so they had a good dinner. Delivered to their front door. They bring me flour, butter, fruit so I bake for them.
I’ve made this recipe several times now as muffins. The last time I substituted butternut squash for the pumpkin and ground ginger for the nutmeg because that is what I had on hand. Also used a cream cheese frosting I had leftover in the freezer. Still delicious. I added a little bit of water to the roasted squash when I pureed it as it was a bit drier than the pumpkin that I usually use. I love this recipe as the muffins rise beautifully and have a lovely texture and flavour every time.
Hi gemma
I made this recipe twice. it’s super yummy but a little too sweet for me so i reduce sugar to 300g. It still too sweet for me.
I just wanna know ,can i use brown sugar in place of white sugar. And if so , do i need to use 340g or 300g .
Sorry for my english.
Thank you
I have made your pumpkin bread several times now and have done porch deliveries to my children and grandchildren. I have directed others to the recipe several times too. Everybody agrees that it is fantastic! Thanks for the recipe.your cookbook has arrived. I’m so excited! I’m thinking this week’s porch delivery might be a recipe from the book. Your recipes in my porch drop- offs brighten my family’s covid isolation. Yay you!
Tastiest pumpkin bread! Best ever is a great name for it 🙂 its even better the next day! I didn’t make the frosting, but instead went with a crumble topping. Superb!
The bread was the best pumpkin bread I’ve ever tasted. My only question is the 4 oz butter and 1 cup powdered sugar for the glaze didn’t seem right. It was too much butter for the amount of powdered sugar.
This looks like the perfect not-too-hard dessert for me to make on my Thanksgiving for one! Fun fact about Homemade Fresh Pumpkin Puree VS. Canned PumpkinThe Food and Drug Administration uses a loose definition for pumpkin. What the FDA considers “pumpkin” is a list of types of winter squash that are all very similar in flavor and texture to pumpkin, but not necessarily field pumpkins (Cucurbita pepo)—the pumpkins we carve into jack-o’-lanterns for Halloween. The squash used as pumpkin puree is less watery and stringy than Halloween pumpkins, so adding other winter squash (usually butternut) smooths out the puree and… Read more »
This recipe turned out GREAT. I did use 1/4c less sugar and made one plain —no glaze—and one with chopped pecans. I found it just sweet enough even with less sugar. I may try the glaze the next time! I gave it 4 stars instead of 5 because the pumpkin flavor was not as intense as I wanted it to be…but everything else was great. Tomorrow I’m trying the blueberry muffins!
Super delicious and moist
I love it. It was delicious and super moist. Thank you!