Pumpkin Bread Recipe

Here is my new favorite Pumpkin Bread Recipe!   This Pumpkin Loaf is moist and full of autumn spices.

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Seven loaves.  Well, eight, actually.  No, this isn’t a bible story, it’s the story of how The Best Pumpkin Bread came to be.

A few weeks ago, I asked you all on Instagram which fall recipe you wanted to see most from me.  The answer?  Pumpkin Bread.

Now secretly I was already working on a pumpkin bread recipe, so I was happy to oblige.  But every time I tested the pumpkin bread recipe, it wasn’t quite right. The pumpkin bread would turn out good, but not quite what I had in mind.

I had a very specific idea of how I wanted this pumpkin bread to taste.  I wanted the pumpkin flavor to come through, I wanted lots of fall spices like cinnamon, ginger, nutmeg and cloves.  Of course, I wanted the pumpkin bread to be moist.  Lastly, I wanted a little bit of richness.

Now, I never put anything on the blog I don’t think is really, really good.  But I also am, let’s just say, not the most patient person in the world.  So normally, if a recipe doesn’t work out after a few tries, I just toss it.  But not this pumpkin bread.  Nope, I was on a mission.  Finally, after eight (8!!!!) pumpkin loaves, I feel ready to share this recipe with you.

How do you make Easy Pumpkin Bread?

Pumpkin Bread is a quick bread, which means that it does not have yeast or require rising time like other traditional breads.  That makes this pumpkin bread quick and easy.  Here are a few tips for making your pumpkin bread the BEST pumpkin bread!

1. It is important to mix the dry and wet ingredients separately, and then combine them and stir just until mixed. Leave a few lumps.  Over mixing the batter will result in a tough bread.
2. For best results, sift the dry ingredients to help them combine and make them easier to mix into the wet ingredients.  I just use a fine mesh sieve for this.
3. Liberally grease your bread pan with butter After baking, turn it out on a wire rack to cool.
4. Use a toothpick to check for doneness.  Near the end of baking time, insert a toothpick into the center of the bread. When it comes out clean, the bread is done.

What ingredients are used for Pumpkin Bread?

As the name suggests, pumpkin puree is the star ingredient of pumpkin bread. Like other quick bread recipes, it also contains flour, baking powder, salt, sugar, eggs. Instead of oil, I use melted butter for better flavor and richness.  And the secret ingredient is sour cream.  It helps the pumpkin bread stay moist and adds even more flavor.  The spices used in pumpkin bread vary, but I wanted a strong pumpkin spice flavor, so I used cinnamon, ground ginger, freshly ground nutmeg and a pinch of cloves.

Can you make pumpkin bread with fresh pumpkin?

I used canned pumpkin for this recipe, but you can use homemade pumpkin puree if you prefer.

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Pumpkin Bread Recipe

By Meghan McMorrow | Fox and Briar

5 from 2 votes

Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Servings 1 loaf

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My favorite pumpkin bread recipe with Fall spices and just a little bit of richness.

Ingredients 

1x2x3x

Dry Ingredients

• ▢ 1 3/4 cups All Purpose Flour Spooned and leveled
• ▢ 1 tsp salt
• ▢ 1 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 2 tsp cinnamon
• ▢ 1 tsp ground ginger
• ▢ 1/2 tsp nutmeg
• ▢ 1/4 tsp ground cloves

Wet Ingredients

• ▢ 1 cup pumpkin puree not pumpkin pie filling
• ▢ 2 eggs
• ▢ 1/3 cup sour cream
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 1/2 cup unsalted butter (1 stick) melted
• ▢ 1 tsp vanilla extract

Instructions 

• Preheat oven to 325 degrees Fahrenheit. 
• Liberally grease a loaf pan with butter, set aside.
• Add all dry ingredients to a sifter or fine mesh sieve.  Sift into a bowl.
• In a second bowl, whisk together all wet ingredients until well mixed.
• Add the dry ingredients to the wet ingredients.  Using a mixing spoon or rubber spatula, quickly mix the dry and wet ingredients together until just mixed.  Leave a few lumps, and do not over mix.
• Pour the pumpkin bread batter into the prepared loaf pan and place in the oven.  Bake for 60-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Cool in the pan for up to ten minutes, then turn loaf out onto a wire rack and allow to cool completely before cutting. 
• Once cool, pumpkin bread can be stored, covered, for up to three days.

Notes

1. It is important to mix the dry and wet ingredients separately, and then combine them and stir just until mixed. Leave a few lumps.  Over mixing the batter will result in a tough bread.
2. For best results, sift the dry ingredients to help them combine and make them easier to mix into the wet ingredients.  I just use a fine mesh sieve for this.
3. Use a toothpick to check for doneness.  Near the end of baking time, insert a toothpick into the center of the bread. When it comes out clean, the bread is done.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Wouldn’t a slice of this pumpkin bread go perfectly with a cup of coffee?  Try my Brown Sugar Cardamom Latte or my Simple Maple Latte for an autumn afternoon pick me up!