This is the BEST Pumpkin Bread Recipe, a fall favorite! The bread is moist, perfectly spiced, and has a sweet sugary topping. It is easy to make and your house will smell amazing while it’s baking!
I LOVE baking quick breads, hello, banana bread, lemon zucchini bread, chocolate banana bread, just to name a few.
During the fall months, I love making Pumpkin Bread. I love my pumpkin chocolate chip bread recipe, but sometimes you just want classic pumpkin loaf and this one is the BEST!
The bread is super moist and bursting with warm spices. The crunchy, sugary top is addicting and will have you coming back for another slice.
Enjoy the bread for breakfast, brunch, a sweet snack, or even dessert. It is a great bread for Halloween, Thanksgiving, fall parties, or EVERY day!
Bonus, it freezes well too! I love keeping a loaf in the freezer for emergencies…when company stops by or when I am craving pumpkin!
Table of Contents
- Bread Ingredients
- How to Make Pumpkin Bread
- Can You add Chocolate Chips?
- How to Store & Freeze
- Can You Double the Recipe?
- More Pumpkin Bread Recipes:
- Pumpkin Bread Recipe
- Flour– use all-purpose flour.
- Baking soda– check the date to make sure it’s fresh.
- Salt– to enhance the flavors of the bread.
- Spices– cinnamon, nutmeg, ginger, and cloves! The perfect fall combo! If you want to substitute pumpkin spice, you can, but I like using the individual spices because I think the flavors stand out more in the bread. If you are going to use pumpkin spice, use 1 tablespoon in place of the spices.
- Pumpkin– use pumpkin puree, 100% pure pumpkin. It is usually located in the baking aisle. Libby’s is a popular brand. You will need 1 cup, a 15 oz can will be enough.
- Sugar– brown sugar and granulated sugar
- Eggs– at room temperature
- Butter– melted and slightly cooled
- Oil– you can use vegetable, canola, or even melted coconut oil
- Buttermilk– to make the bread super moist.
- Vanilla extract– my favorite!
- Turbinado sugar– for sprinkling on bread
How to Make Pumpkin Bread
This is quick bread is very easy to make and your house will smell like fall! It’s a win-win!
- Preheat oven to 350 degrees F. Grease a loaf pan generously with nonstick cooking spray or butter. Set aside.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, buttermilk, and vanilla extract.
- Add the dry ingredients and stir until just combined. Don’t over mix the batter.
- Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula. Sprinkle generously with turbinado sugar.
- Place the loaf pan in the oven and bake for 45 to 60 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan.
- Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.
Can You add Chocolate Chips?
Of course, you can add chocolate chips! Pumpkin chocolate chip bread is a THING. People go crazy for anything pumpkin chocolate chip (like these cookies) and I understand why, it is SO good!
Pumpkin and chocolate are a match made in heaven. If you want to add chocolate chips, stir in 1 cup of semi-sweet or milk chocolate chips after you add the dry ingredients.
You can also stir in a cup of chopped pecans, walnuts, dried cranberries, or raisins.
How to Store & Freeze
I think this pumpkin bread is even better the second day. Sure, you have to enjoy a fresh slice of bread, but try to save some for the next day. All of the flavors set in and the bread gets even moister. It is worth the wait and a great recipe that you can make in advance for parties or breakfast the next day.
To store the bread, wrap the cooled bread in plastic wrap and keep on the counter for up to four days.
This bread also freezes beautifully. Wrap the cooled bread in plastic wrap and place in a freezer bag for up to 3 months. Defrost before slicing. You can also keep slices of the pumpkin bread in the freezer. To reheat, just pop in the toaster and slather with butter, that part is optional but SO good:)
Can You Double the Recipe?
YES! You are going to love this recipe so much that I know you are going to want two loaves. One loaf for you and one loaf for a friend…or two loaves for you, I won’t tell anyone:) You can easily double this recipe. You will need two loaf pans. Bake both loaves at the same time, on the middle rack in the oven.
You can also make mini loaves or muffins, just reduce the baking time!
More Pumpkin Bread Recipes:
- Chocolate Pumpkin Bread
- Pumpkin Chocolate Chip Bread
- Pumpkin Zucchini Bread
- Pumpkin Banana Bread