The Ultimate Pumpkin Bread

This is a classic pumpkin loaf: canned pumpkin puree, cinnamon, nutmeg and ginger in a batter made with oil, so the crumb stays moist. It is mixed in two bowls, baked in a 9×5-inch loaf pan and sliced into 8 pieces. Chopped nuts and chocolate chips are optional.

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Prep takes 15 minutes and the bread bakes for 60 to 70 minutes at 350°F (175°C). It keeps at room temperature for up to 3 days.

What Goes Into the Loaf

The full list with amounts is in the recipe card at the bottom. These are the ingredients that shape the bread.

• All-purpose flour (2 cups): gives the loaf its structure and crumb.
• Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): they lift the loaf. Check that both are fresh, because old ones lead to a dense bread.
• Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and ginger (1/2 teaspoon): the spice mix. A pinch of cloves or allspice can go in too.
• Granulated sugar (1 cup) and packed brown sugar (1/2 cup): the white sugar sweetens, and the brown sugar adds moisture and a caramel-like taste.
• Canned pumpkin puree (1 cup): keeps the bread moist and supplies the pumpkin flavor.
• Vegetable oil (1/2 cup) and 4 large eggs: the oil keeps the loaf tender, and the eggs bind it.
• Vanilla extract (1 teaspoon) and salt (1/2 teaspoon): the salt balances the sweetness.
• Walnuts or pecans (1/2 cup, chopped) and chocolate chips (1/2 cup): both optional.

Mixing and Baking

Whisk the dry ingredients together in a medium bowl. In a large bowl, mix the sugars, pumpkin puree, oil, eggs and vanilla until smooth. Add the dry mixture to the wet one in batches and fold it in with a spatula, stopping as soon as it is combined. The batter should be thick and slightly lumpy. Fold in any nuts or chocolate chips at this point.

Grease and flour the pan, or line it with parchment paper so the loaf lifts out easily. Pour in the batter and smooth the top.

• Don’t overmix. Mixing too much makes the texture tough.
• Start checking at 60 minutes. Ovens vary. A toothpick in the center should come out clean, or with a few moist crumbs.
• Cool in the pan for about 10 minutes, then move the loaf to a wire rack. This helps it keep its moisture and keeps it from sticking.

If you don’t have a loaf pan, a round cake pan can work. A whisk, a silicone spatula and a wire rack are the other tools you need.

Variations

• Gluten-free: replace the flour with a 1:1 gluten-free baking blend that contains xanthan gum.
• Vegan: replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use coconut or avocado oil, and dairy-free chocolate chips.
• Spicier: add 1/4 teaspoon of ground cloves or allspice to the dry ingredients.
• Chocolate swirl: swirl in a mixture of cream cheese and cocoa powder before baking.
• Other nuts and fruit: pecans, almonds or hazelnuts work, and toasting them first brings out their taste. Dried cranberries, raisins or chopped apples add a chewy texture.
• Less oil: substitute half of the vegetable oil with unsweetened applesauce.

Serving and Storing

Serve the bread warm with butter or a drizzle of cream cheese frosting. It goes well with coffee or herbal tea such as chai or cinnamon. Other pairings are Greek yogurt with berries, a cheese plate with brie or cheddar, or a slice spread with almond or peanut butter.

Keep the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for longer. For up to 3 months, freeze slices wrapped in plastic wrap.

Nutrition per Slice

One slice has about 210 calories, 9 grams of fat (1 gram saturated), 30 grams of carbohydrates, 1 gram of fiber, 15 grams of sugar, 4 grams of protein and 200 milligrams of sodium.

FAQ

Can I use fresh pumpkin instead of canned puree?

Yes. Roast the pumpkin until tender and puree it. Drain any excess moisture so the loaf does not turn soggy.

Can I add other ingredients to the batter?

Yes. Nuts, chocolate chips and dried fruit all work. If you add a lot, adjust the baking time slightly.

How can you tell when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us