This classic quick bread will quickly become a favorite to make from scratch in your own kitchen!
Back when my kids were toddlers, it was a challenge to get anything resembling fresh fruits and vegetables into them. Pumpkin bread was the perfect “gateway” food, as it was more like cake. My boys would gobble up slices of the stuff without realizing they were getting to like the taste of pumpkin, which is, in fact, a great vitamin-packed fruit. As they got older, they would help me make it, and yes, they eventually got past the phase of pickiness and now eat all sorts of fresh fruits and veggies!
Pumpkin bread is a classic quick bread. Quick breads, as their name implies, are quick to make in that they do not contain yeast and do not need time to rise. You just mix up the batter, pour it into the pan, and bake. They’re simple, usually sweet, and delicious. Other varieties include lemon, spice, cranberry bread, and, of course, banana bread. While some of the more popular quick breads are available for purchase at bakeries or places like Starbucks, making your own is a great option.
You will love making this pumpkin bread at home because it is super easy and calls for canned pumpkin purée as the base. Paired with the classic pumpkin pie spices of cinnamon, nutmeg, and cloves, your kitchen will fill with an amazing aroma as the bread bakes. The loaf turns out soft and delicious and slices up beautifully. Enjoy it warm or at room temperature. It freezes really well, so you can make it ahead to have it on hand or use it as gifts at the holidays!
Why add water to pumpkin bread batter?
It might seem a bit strange to add water to your batter. Won’t that dilute the wonderful spices and pumpkin flavor? No. The water does not affect the taste of the bread at all. It’s for the texture. Without the extra moisture, your loaf can turn out dense and heavy instead of having the soft, fluffy crumb you want. The water loosens the batter and helps to disperse and activate the leavening agents of baking powder and baking soda. This results in a beautifully moist and tender loaf. It’s an easy but crucial step; don’t skip it!
How do I store leftovers?
Pumpkin bread is a great make-ahead recipe. Let the loaf cool, double-wrap it in plastic wrap, and place it in the freezer. It will keep in the freezer for up to 3 months. Let it thaw at room temperature for about 1 hour before serving. Leftovers will keep for 4-5 days in an airtight container in the fridge. If you prefer the bread at room temperature, it will keep for 2-3 days.
Serving suggestions
Pumpkin bread is delicious as a breakfast, snack, or dessert. At breakfast or brunch, pair with other baked goods like Blueberry Lemon Scones or Banana Bread. For an afternoon snack, simply slice and serve with your favorite hot beverage or a cold glass of milk. If you’re enjoying pumpkin bread as a dessert, you can dress it up with Cream Cheese Glaze or Vanilla Glaze drizzled over the top (drizzle shortly before serving so the glaze has time to set). Finally, you can also mix things up with fun add-ins. After combining the wet and dry ingredients, you can mix in a cup of mini semi-sweet chocolate chips or chopped walnuts.
Pumpkin Bread Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin purée
- 1/2 cup vegetable oil
- 3 1/2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, mix together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves with a whisk.
- In a different bowl, mix the granulated sugar, brown sugar, and eggs until well combined.
- Stir in pumpkin purée, oil, water, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients; mix until just combined. Avoid overmixing.
- Grease a 9×5-inch loaf pan. Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for about 10 minutes.
- Take the bread out of the pan and allow it to cool fully on a wire rack prior to slicing.
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