Pumpkin Bread Recipe
Cozy spices and tender, moist crumb come together in this easy homemade Pumpkin Bread Recipe—perfect for festive Fall baking or a quick, healthy breakfast treat.
Full Recipe Introduction
Every autumn, I look forward to that first crisp morning when the air smells like bonfires and cinnamon. That’s when I pull out my stand mixer and whip up this spiced pumpkin quick bread. Made with real pumpkin puree, warming cinnamon, ginger, and just a hint of nutmeg, it’s a slice of comfort you can feel good about. Whether you’re packing it for school lunches, serving it at Sunday brunch, or gifting a loaf to a neighbor, this delicious recipe balances health and indulgence. I first jotted down the base proportions after tweaking my grandmother’s classic banana bread—swapping bananas for canned pumpkin and dialing up the spices. Over a dozen test loaves later, I’ve perfected the texture: moist, tender, and never gummy. Ready in under an hour from bowl to table, this pumpkin bread recipe satisfies Fall baking cravings and lives up to “easy” and “homemade” every single time.
Why You’ll Love This Pumpkin Bread Recipe
• Super moist crumb thanks to real pumpkin puree and a bit of Greek yogurt
• Quick bread—no yeast, no rising time, just mix and bake
• Packed with fiber (7g per cup of pumpkin) and protein-rich eggs for a healthier snack
• Perfect for breakfast, dessert, or gifting in festive Fall boxes
• Fragrance fills your kitchen in under 10 minutes of prep
• Easily customizable (gluten-free, dairy-free, add-ins galore)
• Budget-friendly: pantry staples you probably already have
• Kid-approved—watch little hands reach for seconds
Ingredients for Pumpkin Bread Recipe
• 2 cups (240g) all-purpose flour (or King Arthur Measure for Measure gluten-free)
• 1 cup (200g) granulated sugar (sub with coconut sugar for a caramel note)
• ½ cup (100g) light brown sugar, packed (adds chewiness)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg (freshly grated if possible)
• ½ cup (120ml) neutral oil (vegetable or avocado oil)
• ½ cup (120g) plain whole-milk Greek yogurt (for extra moisture)
• 2 large eggs, room temperature
• 1½ cups (340g) pumpkin puree (canned or homemade; Libby’s recommended)
• 1 tsp pure vanilla extract (Madagascar style)
• Optional mix-ins: ½ cup chopped walnuts, pecans, or dark chocolate chips
Tips: Sift dry spices for an even distribution. Use a rubber spatula to fold gently—overmixing leads to a tough crumb.
Pumpkin Bread Recipe Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper (handles make removal a breeze).
2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices until evenly blended (about 30 seconds).
3. In another bowl, whisk oil, Greek yogurt, eggs, pumpkin puree, and vanilla. You’re aiming for smooth, no big lumps.
4. Pour wet into dry ingredients and stir gently just until you no longer see streaks of flour—overmixing can deflate your loaf. If you’re adding nuts or chips, fold them in now.
5. Transfer batter to the prepared pan; tap it lightly on the counter to release air bubbles.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Ovens vary, so start checking at 45 minutes.
7. Let the loaf cool in the pan for 10 minutes, then lift it out by the parchment and finish cooling on a wire rack.
Tip: If the top browns too fast, tent with foil after 30 minutes of baking.
Servings & Timing
Yield: 1 loaf (12–14 slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 15 minutes (makes slicing neater)
Total Time: About 1 hour 20 minutes from start to finish
Variations
• Chocolate-Swirl Pumpkin Bread: Drop spoonfuls of melted dark chocolate on top before baking.
• Gluten-Free Pumpkin Bread: Swap flour for a gluten-free blend (Bob’s Red Mill 1-to-1 works well).
• Dairy-Free Version: Replace Greek yogurt with coconut yogurt and use flax eggs (2 tbsp ground flax + 6 tbsp water).
• Maple Pecan Twist: Stir in ½ cup chopped pecans and drizzle with pure maple glaze.
• Spiced Chai Pumpkin Bread: Add a pinch of cardamom and cloves for chai vibes.
• Zucchini-Pumpkin Fusion: Fold in ½ cup shredded zucchini to sneak in extra veggies.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer freshness, wrap the loaf tightly in plastic and freeze up to 3 months—thaw overnight in the fridge or at room temperature. To reheat, pop individual slices in the toaster oven at 300°F for 5 minutes or microwave on low power for 20 seconds. Make-ahead tip: Bake the night before, slice in the morning, and enjoy warm slices with a smear of butter.
Notes
• If your puree is extra wet, drain off a tablespoon of liquid for a denser crumb.
• Freshly grated spices give more aroma but ground work fine in a pinch.
• I learned that adding yogurt keeps the bread moist even on Day 3—game-changer!
• For ultra-moist texture, swap half the oil for melted butter.
• Don’t skip the vanilla—it rounds out the pumpkin’s earthiness.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—steam or roast a sugar pumpkin, puree, drain excess water, and measure 1½ cups.
Q: Why did my bread sink in the middle?
A: Likely underbaked or overmixed. Check oven temp with an oven thermometer and mix until just combined.
Q: Is this recipe healthy?
A: With real pumpkin and Greek yogurt, it’s lighter than typical quick breads—each slice is about 180 calories with 4g fat and 3g protein.
Q: Can I halve the recipe?
A: You can, but you’ll need a smaller loaf pan and to watch baking time—it may finish 10–15 minutes sooner.
Q: How do I make it vegan?
A: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and swap yogurt for coconut yogurt or applesauce.
Q: My top is too dark—any tips?
A: Cover with foil halfway through baking to prevent over-browning.
Q: Can I add mix-ins?
A: Absolutely—nuts, chocolate chips, dried cranberries, or even shredded coconut all work nicely.
Q: What’s the best way to slice even pieces?
A: Chill the loaf for 30 minutes or freeze briefly; a serrated knife will give cleaner cuts.
Conclusion
This Pumpkin Bread Recipe combines fall’s favorite flavors—warm spices, sweet pumpkin, and a tender crumb—in one easy, homemade loaf. It’s perfect for breakfast, snacks, or gifting, and stands up beautifully to variations and dietary tweaks. Give it a try this season, and let me know how your kitchen smells afterward—leave a comment or star rating below, and don’t forget to explore more cozy recipes like my Apple Cider Muffins or Gingerbread Scones!
Pumpkin Bread Recipe
Ingredients
- 2 cups all-purpose flour (or King Arthur Measure for Measure gluten-free)
- 1 cup granulated sugar (sub with coconut sugar for a caramel note)
- 1 cup light brown sugar, packed (adds chewiness)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (freshly grated if possible)
- 1/2 cup neutral oil (vegetable or avocado oil)
- 1/2 cup plain whole-milk Greek yogurt (for extra moisture)
- 2 large eggs, room temperature
- 1 1/2 cups pumpkin puree (canned or homemade; Libby’s recommended)
- 1 tsp pure vanilla extract (Madagascar style)
- 1/2 cup chopped walnuts, pecans, or dark chocolate chips (optional mix-ins)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices until evenly blended.
- In another bowl, whisk oil, Greek yogurt, eggs, pumpkin puree, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined. Fold in nuts or chocolate chips if using.
- Transfer batter to the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.
