Pumpkin Bread

LAST UPDATED: Nov 10, 2020 | PUBLISHED: Oct 22, 2020 | By:

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.

A white platter with a loaf of pumpkin bread shaped into a pumpkin loaf pan.

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.

A white platter with a loaf of pumpkin bread shaped into a pumpkin loaf pan.

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 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.

A white platter featuring a loaf of pumpkin bread with a slice cut at the front.
A white plate with a slice of baked pumpkin bread.

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 this quick bread recipe that 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.
A marble surface with small white bowls filled with pumpkin bread recipe ingredients.

Variations

  • Add a GlazeCream 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

  1. Prep – Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
  2. 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.
  3. Mix Dry Ingredients – In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside. A white bowl full of ingredients for baking, whisk inside bowl.A white bowl full of ingredients for baking, whisk inside bowl.
  4. Combine Sugars and Butter – In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter. A white bowl full of pumpkin cheesecake bread batter.
  5. Add Pumpkin and Eggs – Beat 3 minutes.
  6. Combine – Gradually add dry mixture to wet mixture until just combined. A white bowl full of pumpkin cheesecake bread batter.A white bowl full of pumpkin cheesecake bread batter.
  7. 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).
  8. Cool and Enjoy – Allow to cool completely on a baking rack before slicing.

Alternative Baking Methods

A white platter featuring a loaf of pumpkin bread with slices cut at the front.

Serving Suggestions

Recipe Tips

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!
A white platter with a pumpkin bread recipe cut into slices

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.
A white platter with a pumpkin bread recipe cut into slices
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

A white platter with a pumpkin bread recipe cut into slices

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
  • Vegetarian

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A white platter with a pumpkin bread recipe cut into slices

More Easy Pumpkin Recipes

A white platter featuring a loaf of pumpkin bread with a slice cut at the front.

Pumpkin Bread

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread, Breakfast, Brunch, Snack
Cuisine American
Servings 8
Calories 488 kcal

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).

Video

Notes

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

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.

Nutrition

Calories:488kcalCarbohydrates:76gProtein:5gFat:19gSaturated Fat:11gCholesterol:92mgSodium:488mgPotassium:92mgFiber:1gSugar:52gVitamin A:619IUCalcium:58mgIron:2mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped