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Pumpkin Bread Recipe

Pumpkin Bread Recipe

Bake Pumpkin Bread Recipe for a moist, spiced loaf perfect for brunch or gifting.

Ingredients

Instructions

Step 1: Preheat and prepare the loaf pan

Warm up your oven to 350°F (175°C) and position a rack in the center. Thoroughly grease a 9 x 5-inch loaf pan with butter or a neutral cooking spray and line the bottom and long sides with a parchment sling so the loaf will lift out cleanly. Take a moment to press the parchment into the corners and leave a slight overhang for easy removal later—this small prep step saves time and keeps the loaf intact when it’s cooling.

Step 2: Whisk the dry spices and flour

In a medium matte grey ceramic bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves (if using) until fully uniform and there are no streaks of spice. This dry mixture should look pale and speckled with warm brown spice flecks and feel light and aerated to the touch—ready to balance the wet pumpkin base.


Step 3: Cream the sugars and eggs until glossy

In a matching large matte grey ceramic mixing bowl, combine the granulated sugar and packed light brown sugar, breaking up any clumps with a fork. Add the room-temperature eggs and whisk vigorously for 1–2 minutes until the mixture looks slightly thickened, lighter in color, and glossy—this step helps dissolve the sugars and gives lift to the final crumb.

Step 4: Add pumpkin, oil, milk, and vanilla; whisk to a smooth wet base

To the egg-sugar mixture, add the room-temperature pumpkin purée, neutral vegetable oil, whole milk, and vanilla extract. Whisk energetically until the mixture is completely smooth and homogenous, with no visible streaks of pumpkin or oil—think silky, dense orange-brown batter that moves as a single glossy mass when the whisk is lifted.


Step 5: Fold the dry into the wet, stopping when just combined

Add the dry flour-spice mixture to the wet pumpkin base in two additions. Using a flexible spatula, gently fold the first half in until most flour is incorporated, then fold in the second half just until you no longer see streaks of dry flour. The batter should be thick but still pourable—lumpy, tender, and aerated where small pockets of flour disappear under the spatula. Be careful not to overmix to preserve a light crumb.

Step 6: Fold in optional mix-ins with gentle motion

If you’re using mix-ins, gently fold in the chopped toasted pecans or walnuts and/or semi-sweet chocolate chips until they are evenly distributed throughout the batter. The chips and nuts should sit suspended in the thick batter rather than sinking, showing how balanced the batter’s body is at this stage.


Step 7: Transfer to the prepared pan and add toppings

Scrape the batter into the prepared 9 x 5-inch loaf pan with a spatula, spreading it into an even layer and smoothing the top lightly. If desired, sprinkle raw pumpkin seeds (pepitas) and turbinado sugar evenly over the surface for a toasted, crystalline finish. A gentle tap on the counter levels the loaf—this is the last quiet moment before heat transforms the batter into bread.


Step 8: Bake and watch for a golden crackled top

Place the pan (centered on the oven rack) and bake at 350°F (175°C) for 55–65 minutes until the top is deeply golden-brown with a slight central crack and a thin skewer inserted into the center comes out mostly clean with only a few moist crumbs. If the top is browning too fast, tent loosely with foil after about 40 minutes and continue baking until fully cooked through.

Step 9: Cool in the pan briefly, then lift out to finish cooling

Remove the pan and set it on a wire rack to cool for 15–20 minutes; this resting period helps the loaf set. Run a thin knife around the short edges if needed, then use the parchment sling to lift the loaf from the pan and transfer it to the wire rack. Let it cool for another 30–45 minutes or until just slightly warm—slicing too soon can cause crumbling.

Step 10: Slice and serve; store for best texture

Using a serrated bread knife, cut the pumpkin bread into 10–12 slices about 3/4-inch (2 cm) thick. Serve plain or warmed with softened butter, cream cheese, honey or maple syrup. Once completely cooled, store tightly wrapped at room temperature for up to 3 days, refrigerate up to 1 week, or freeze individual slices for up to 2 months—rewarm gently before serving.


Notes