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The Ultimate Pumpkin Bread Recipe: Moist, Flavorful, and Perfect for Fall

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When fall arrives, there’s one treat that we all crave: a warm, fragrant loaf of pumpkin bread. This pumpkin bread recipe delivers the ultimate combination of moist texture, rich pumpkin flavor, and cozy spices like cinnamon, nutmeg, and cloves. It’s perfect for breakfast, dessert, or an anytime snack. Whether you’re enjoying it with a hot cup of coffee or gifting it to friends and family, this pumpkin bread will quickly become a favorite in your fall baking repertoire.

The Ultimate Pumpkin Bread Recipe


Ingredients

Here’s everything you’ll need to make the perfect pumpkin bread:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger (optional)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1/4 cup milk (or almond milk)
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Step 1: Preheat and Prepare the Pan

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with butter or non-stick cooking spray and set aside.

Step 2: Mix the Dry Ingredients

  1. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

Step 3: Combine the Wet Ingredients

  1. In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar until well combined.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the oil (or melted butter), milk, and vanilla extract until the mixture is smooth.

Step 4: Mix the Dry and Wet Ingredients

  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy but well incorporated.
  2. Fold in the chopped walnuts or chocolate chips if using.

Step 5: Bake the Pumpkin Bread

  1. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
  2. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  3. If the bread is browning too quickly, cover the top with aluminum foil during the last 10-15 minutes of baking.

Step 6: Cool and Serve

  1. Once the bread is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
  2. Transfer the loaf to a wire rack to cool completely before slicing.

Pro Tip: For added flavor, sprinkle the top of the loaf with cinnamon sugar before baking.

Variations and Add-Ins

Pumpkin bread is versatile, and you can customize it with different add-ins for extra texture and flavor:

  • Chocolate Pumpkin Bread: Stir in 1/2 cup of chocolate chips for a sweet, chocolaty twist.
  • Nutty Pumpkin Bread: Add 1/2 cup of chopped pecans or walnuts for a nutty crunch.
  • Pumpkin Spice Bread: Increase the spices (cinnamon, nutmeg, cloves) for a bolder, spicier flavor.
  • Glazed Pumpkin Bread: Drizzle the cooled loaf with a simple glaze made from powdered sugar, milk, and vanilla extract for a sweet finishing touch.

Storage and Freezing Tips

Storing:

Store the pumpkin bread at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate the loaf, which will help it last up to 1 week.

Freezing:

Pumpkin bread freezes beautifully! Wrap the fully cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before serving.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. Simply roast or steam fresh pumpkin, then blend it until smooth. Make sure to drain any excess liquid for the best results.

2. Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that all other ingredients (like baking powder) are also gluten-free.

3. Why is my pumpkin bread dense or gummy?

Overmixing the batter or using too much liquid can cause pumpkin bread to become dense or gummy. Be sure to stir just until the ingredients are combined and avoid overmixing the batter.

4. Can I use this recipe for muffins?

Yes! This recipe works perfectly for pumpkin muffins. Divide the batter evenly into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Conclusion

Pumpkin bread is the ultimate fall treat—its moist texture, spiced aroma, and rich flavor make it a comforting and delicious option for any time of day. Whether you enjoy it with a cup of tea, as a quick breakfast, or as a sweet snack, this pumpkin bread recipe is a go-to for pumpkin lovers. With simple ingredients and easy steps, you’ll have a perfectly moist and flavorful loaf ready to share with family and friends—or keep all to yourself!

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