Why you should try this recipe?
The pumpkin bread recipe is simple, straight-forward, and serves as a great base for other pumpkin treats! Though this is a popular fall recipe, it is perfect year-round! With these directions, you will get a flavorful, warm, and soft slice, every time! Using this recipe will give you delicious two pumpkin loaves or about two dozen muffins. Making pumpkin bread at home is far more affordable than regular visits to a shop. And this recipe is so simple, the whole family can make it. If you want some variation, I have tips for mix-ins and other adjustments below. Additionally, the ingredients in this recipe are easy to swap out - and I have listed some of those ideas below.
Ingredients you will need
Dry Ingredients: All- Purpose flour, Salt, Baking powder, Baking soda, Brown Sugar. You can use regular granulated sugar as well. Ground Spices : I have added Cinnamon, Nutmeg, Ginger, Clove, All spice. Wet Ingredients: Canned or Homemade Pumpkin Purée, Eggs, Butter, Vanilla Extract, Milk, Lemon Zest. When combined with ground spices, lemon zest adds nice freshness and aroma to this pumpkin bread.
How to make pumpkin bread
To begin with, preheat the oven at 165 degree Celsius (325 degrees F) for 15 minutes. Grease and line 9*5 inch loaf pan. Dry ingredients : In a bowl, add flour, baking soda, baking powder, salt, ground cinnamon, cloves, nutmeg, ginger and all spice. Combine everything well and set aside. Wet ingredients : In another large bowl, add melted butter, brown sugar, lightly beaten eggs, pumpkin purée, vanilla, lemon zest and milk. Whisk well. Add dry ingredients into the wet ingredients. Stir until just combined. Pour the batter into greased loaf pan and bake for 60-65 minutes or until the toothpick inserted in the center comes out clean. Let the bread cool in the pan itself for 15 minutes. Then transfer it to a wire rack and cook completely. Slice and serve.
Recipe Variations
As I said earlier, I love being able to add different things, or replace ingredients, to mix things up. I also like being able to do this so I can adapt this pumpkin bread recipe as needed if I am gifting a loaf, or serving it to folks with dietary restrictions. Gluten free: If you are looking to cut gluten, you can use gluten-free all-purpose, oat, or buckwheat flour. Paleo: Almond and coconut flour are great options for those on paleo or keto. Healthier Swaps: Whole wheat flour is a simple replacement to make this rich loaf a bit healthier. Coconut oil can be used as a replacement for butter, at a 1:1 ratio. Sweetness: Though this recipe is fairly balanced, some may look to make it less sweet (especially if you are adding toppings!). Replacing your sugar with coconut sugar or maple syrup will help you find that perfect level for you. Egg Replacement: There are multiple options for egg replacement! You can use 2 tablespoons ground flax seeds + 6 tablespoons warm water; half cup applesauce; half cup yogurt substitute; or 1 large banana mashed with 2 large eggs. Note : Double the amount of these ingredients for 4 Eggs substitutes. Vegan: Milk alternatives work well in this recipe, but coconut and oat will be the creamiest and closest to the texture of the original recipe. Nut Crunch: Seeds are an obvious choice here, but other options like pecans, walnuts granola, sunflower seeds, will all make great additions to this recipe. Dried fruits : Dried cranberries are a perfect pair with pumpkin, as well as golden raisins. Chocolate: Chocolate chips, dark chocolate chunks, and chocolate powder can be added to taste!
Serving Suggestions
This bread is perfect right out of the oven (after it cools, of course!), but that isn’t the only way to enjoy it! Alongside some tea, with some fruit, this makes for a lovely start to your day. Adding some caramel and sea salt, slathering it with some cream cheese, or a dollop of Nutella, takes it from breakfast to dessert!
Storage and Freezing
Keeping pumpkin bread moist can be a challenge. When wrapped tightly with plastic wrap or wax paper, this bread can be left on the counter for up to three days or in the fridge upto five days. If you are baking in advance to use later for a Thanksgiving dinner or holiday gift, wrap the cooled loaf tightly with foil and place it in a ziplock bag. That bag will keep the loaf fresh for a few months in freezer. You can thaw it in the refrigerator overnight. Bake it back to life at 165 degree Celsius (325 degrees F) for about five minutes.
More delicious recipes for you
Eggless Chocolate CakePumpkin PancakesGluten-Free Pumpkin Cheesecake with Oatmeal CrumbleApple Pie
If you tried my easy recipe for Pumpkin bread, please let me know how you liked it in the comments below! I always love hearing from you. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
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