This Pumpkin Bread is an incredibly simple quick bread recipe packed full of the best flavors of autumn. This pumpkin bread recipe is makes a great breakfast or snack and even freezes well!
Filling your home with pure fall joy as it bakes, this quick and easy pumpkin bread is a true treat! Perfect for breakfast, brunch, or a simple home baked afternoon snack or dessert, don’t skip this special recipe.
Table of Contents
- Pumpkin Bread
- Why You’ll Love Pumpkin Bread
- Pumpkin Bread Recipe Ingredients
- How to Make Pumpkin Bread
- Serving Suggestions
- Recipe Tips
- Shortcuts
- How to Store
- Frequently Asked Questions
- What to Do with Pumpkin Bread Leftovers
- Dietary Considerations
- More Easy Pumpkin Recipes
- Pumpkin Bread
- Explore More
What’s the secret little twist in this pumpkin bread recipe? It’s baked with browned butter to give it rich, nutty fall flavor. In fact, browned butter is the easiest baking trick that I use quite a lot – but here, it creates something truly special!
Beyond the browned butter, this recipe calls for brown sugar to give it a hint of molasses flavor that caramelizes beautifully inside the bread.
Pumpkin Bread
I can’t believe that with all of the delicious bread recipes I’ve shared over the years, I’ve yet to share a classic and simple pumpkin bread. Don’t miss my Pumpkin Cheesecake Bread and Pumpkin Pound Cake for more incredible options!
From Sweet Bread, Brown Sugar Bread, Cranberry Bread, Almond Bread, Banana Bread and Apple Bread, I’ve developed so many popular quick bread recipes through the years and am so excited to finally share the Perfect Pumpkin Bread recipe with you today!
It’s no secret that I love quick breads – and it’s clear you do, too! They’re tested over and over again, tried and true by both me and you! Don’t miss my FREE Quick Bread Recipe Guide with over 35 of my most popular recipes.
Why You’ll Love Pumpkin Bread
- It’s Quick – Less than 10 minutes hands on time!
- It’s Full of Fall Flavor
- It Freezes Well (great for breakfast and snacks)
- It’s Incredibly Moist!
Pumpkin Bread Recipe Ingredients
- All Purpose Flour –All purpose flour, no need to sift.
- Salt –A hint of salt brings out the flavors of the other ingredients.
- Baking Soda–One of two leavening agents in this bread to ensure it rises beautifully.
- Baking Powder –The leavening agent for thisquick bread recipethat ensures a nice even rise.
- Ground Cinnamon –For fragrance and flavor.
- Ground Cloves –So deliciously warm and spicy.
- Ground Nutmeg – The perfect foil to the cinnamon here- the combination of spices gives this pumpkin cheesecake bread the feel of old-fashioned pumpkin pie!
- White Granulated Sugar –White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Brown Sugar–Adds a little caramelized flavor.
- Butter –Melted, salted or unsalted works, but I like to use salted!
- Eggs –The binding agent.
- Pumpkin –Using real pumpkin purée (not pumpkin pie filling) in this bread recipe eliminates the need for oil or milk – it creates so much moisture.
Variations
- Add a Glaze – Cream Cheese Glaze or Classic Glaze are both delicious options.
- Add Nuts – Add a half cup of crushed pecans or walnuts.
- Add Chocolate Chips – Add a half to 1 cup of semi-sweet chocolate chips to make Chocolate Chip Pumpkin Bread.
- Hint of Orange – A tablespoon of orange zest adds bright flavor.
- Top with Cinnamon Sugar – Adds a little crunch and shimmer.
How to Make Pumpkin Bread
- Prep – Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
- Brown Butter – This step adds rich, nutty flavor. It’s so simple, too! Simply warm butter over medium heat until it becomes brown in color and has a nutty aroma. Set aside and allow to cool.
- Mix Dry Ingredients – In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
- Combine Sugars and Butter – In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter.
- Add Pumpkin and Eggs – Beat 3 minutes.
- Combine – Gradually add dry mixture to wet mixture until just combined.
- Bake – Pour batter into loaf pan and 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
- Cool and Enjoy – Allow to cool completely on a baking rack before slicing.
Alternative Baking Methods
- Miniature Loaf Pan – 40 minutes (great for gifting, makes 8)
- Ornate Loaf Pan– 60 minutes
- 2 –1 Pound Loaf Pans– 1 hour 5 minutes
- 1.5 Pound Loaf Pan– 1 hour 20 minutes
- Muffins – 20-22 minutes (change temp to 375 degrees)
Serving Suggestions
- With Honey Butter
- Dollop of Eggnog Whipped Cream
Recipe Tips
- Use my favoritebaking sprayfor a clean release.
Shortcuts
- Make my Pumpkin Pie Spice to store in your pantry and you can simply replace the spices in this recipe with three teaspoons of that spice blend!
How to Store
- At Room Temperature– Cover in plastic wrap and store up to 5 days at room temperature.
- Refrigerate– You can store this bread tightly wrapped in the refrigerator for up to a week.
- Freeze– Cool your pumpkin bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
Frequently Asked Questions
How do you know when pumpkin bread is done?
The toothpick trick! Inserting a toothpick into different parts of the top of your quick bread loaf will help with understanding when it’s done.
When the toothpick pulls out of the bread “clean” (without anything sticking to the toothpick), your pumpkin bread is done. If the toothpick isn’t clean, bake for another few minutes!
What to Do with Pumpkin Bread Leftovers
- Pumpkin French Toast
- Bread Pudding
- Top with Baked Apple Slices
- Tiramisu
- Croutons
- Pumpkin Bread Stuffing
Dietary Considerations
- Can be made Gluten Free if you use gluten free flour
- Nut Free
- Vegetarian
More Easy Pumpkin Recipes
- Pumpkin Gooey Butter Cake
- Easy Pumpkin Bars with Cream Cheese Frosting
- No Bake Pumpkin Cheesecake
- Pumpkin Bundt Cake
- Pumpkin Chocolate Chip Muffins
- Pumpkin Sugar Cookies
- Pumpkin Cake
5 from 4 votes
Pumpkin Bread
By Julie Blanner
This Pumpkin Bread is an incredibly simple quick bread recipe packed full of the best flavors of autumn. This pumpkin bread recipe is a fall treat filled with warm and cozy spices your family will love!
Prep: 10 minutes mins
Cook: 1 hour hr
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Ingredients
- ¾ cup butter
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup white granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 15 ounces 100% pure pumpkin (1 can)
Instructions
Preheat oven to 325° F. Grease loaf pan / pans using baking spray.
In a saucepan over medium heat, melt butter. Swirl (don't stir) until it is slightly brown in color and has a nutty aroma. Set aside and allow to cool.
In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter.
Add eggs and pumpkin. Beat 3 minutes.
Gradually add dry mixture to wet mixture until just combined.
Pour batter into loaf pan and bake 60 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
Julie’s Tips
Variations
- Add a Glaze – Cream Cheese Glaze or Glaze are both delicious options.
- Add Nuts – Add a half cup of crushed pecans or walnuts.
- Add Chocolate Chips – Add a half to 1 cup of semi-sweet chocolate chips to make Chocolate Chip Pumpkin Bread.
- Hint of Orange – A tablespoon of orange zest adds bright flavor.
- Top with Cinnamon Sugar – Adds a little crunch and shimmer.
Alternative Baking Times
- Miniature Loaf Pan – 40 minutes (great for gifting, makes 8)
- Ornate Loaf Pan– 60 minutes
- 2 –1 Pound Loaf Pans– 1 hour 5 minutes
- 1.5 Pound Loaf Pan– 1 hour 20 minutes
- Muffins – 20-22 minutes (change temp to 375 degrees)
How to Store
- At Room Temperature– Cover in plastic wrap and store up to 5 days at room temperature.
- Refrigerate– You can store this bread tightly wrapped in the refrigerator for up to a week.
- Freeze– Cool your pumpkin bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
Video
Calories: 488kcal | Carbohydrates: 76g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 488mg | Potassium: 92mg | Fiber: 1g | Sugar: 52g | Vitamin A: 619IU | Calcium: 58mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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