Classic Pumpkin bread stands as an absolute fall favorite!
There’s something magical about that moment when the aroma of cinnamon, nutmeg and cloves starts wafting through the kitchen.
The rich pumpkin flavor pairs perfectly with a cup of coffee on a crisp autumn morning.
Some loaves are more moist and flavorful than others due to certain techniques.
These secret techniques can transform a batch into something friends will beg for!
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Pumpkin puree
- Granulated sugar
- Light brown sugar
- Oil
- Buttermilk
- Eggs
- Vanilla extract
Recommended Tools
Baking the perfect pumpkin bread is so much easier when you have the right tools on hand. Whether you’re a beginner or seasoned baker, these kitchen essentials will help you mix, measure and bake your way to a delicious loaf that’s moist, flavorful and perfectly spiced.
- 9×5-inch Loaf Pan
The exact size specified in the recipe for perfectly shaped pumpkin bread with the right baking time.
- Mixing Bowls
You’ll need at least two bowls – one for dry ingredients and another for wet ingredients before combining.
- Whisk
Essential for thoroughly combining the dry ingredients and getting all those warming spices evenly distributed.
- Measuring Cups and Spoons
Crucial for accurate measurements of ingredients like flour, spices and pumpkin puree.
- Silicone Spatula
Perfect for folding wet and dry ingredients together and scraping every bit of batter into your loaf pan.
- Aluminum Foil
Keeps the top of your bread from browning too quickly as mentioned in the recipe tips.
- Toothpicks
The easiest way to test if your pumpkin bread is fully baked through in the center.
- Cooling Rack
Allows your bread to cool evenly after baking for the perfect texture when slicing.
Instructions
Let’s roll up our sleeves and make this incredible pumpkin bread together! Trust me, your kitchen is about to smell amazing.
First things first, preheat your oven to 350°F and grab a 9×5-inch loaf pan. Give it a good greasing so your bread won’t stick – nobody wants to leave half their delicious creation in the pan!
Now for the fun part! In a medium bowl, whisk together 1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Don’t forget those wonderful fall spices – add 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Give it all a good whisk until everything’s evenly distributed.
In a separate, larger bowl, let’s get our wet ingredients together. Combine 1 cup pumpkin puree, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar.
Pour in 1/2 cup oil and 1/4 cup buttermilk, then crack in 2 large eggs and splash in 1 teaspoon vanilla extract. Mix it all up until smooth and well-blended!
Here comes the magic moment – pour your dry ingredients into the wet mixture and stir just until combined.
Don’t go crazy with the mixing! Over-mixing will make your bread tough, and we want it tender and perfect.
Pour your batter into your greased loaf pan and pop it into the oven for 50-60 minutes. Keep an eye on it!
When a toothpick inserted in the center comes out clean (or with just a few moist crumbs), it’s done!
Pro tip: If you notice the top browning too quickly, loosely cover it with aluminum foil. This little trick will save your crust while letting the inside finish cooking.
Once it’s done, set your loaf on a cooling rack and try to resist diving in right away (I know it’s hard!).
For the cleanest slices, let it cool completely before cutting in. Your patience will be rewarded with perfect slices of pumpkin heaven!
Pro Tips
If you don’t have buttermilk on hand, make a quick substitute by adding 3/4 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk and letting it sit for 5 minutes before using.
This acidic ingredient is crucial for activating the baking soda properly, ensuring your pumpkin bread rises beautifully with a tender crumb.
Substitutions & Variations
While classic pumpkin bread is delicious on its own, exploring variations can bring new dimensions to this beloved autumn treat without changing its cozy essence.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Vegan Adaptation: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based milk with 1 teaspoon vinegar instead of buttermilk.
- Chocolate Chip Twist: Fold in 3/4 cup chocolate chips or chunks to the batter before baking for a sweet contrast to the spiced pumpkin flavor.
- Nutty Variation: Add 1/2 cup chopped walnuts, pecans, or pepitas for extra crunch and nutritional value.
- Streusel Topping: Combine 1/4 cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, and 1/4 cup chopped nuts, then sprinkle over batter before baking.
- Mini Loaves: Divide batter among three mini loaf pans and reduce baking time to 30-35 minutes for shareable treats.
Leftovers & Storage Tips
Properly stored pumpkin bread stays fresh and delicious long after baking, allowing you to enjoy this autumn treat throughout the week.
Keep it at room temperature in an airtight container for up to 3 days, or refrigerate it for a week.
Want it longer? Freeze individual slices wrapped in plastic and foil – they’ll last for months!
Just thaw when cravings strike.
##
Classic Pumpkin Bread
A moist and flavorful pumpkin bread with warm fall spices, perfect for autumn baking.
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup oil
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- Whisk dry ingredients (flour, baking soda, baking powder, salt, and spices).
- In another bowl, combine pumpkin, sugars, oil, buttermilk, eggs, and vanilla.
- Mix wet and dry ingredients until just combined.
- Pour into pan and bake 50-60 minutes until a toothpick comes out clean.
- Cover loosely with foil if browning too quickly; cool completely before slicing.
