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!
Bread, Breakfast, Brunch, Snack
all purpose flour
white granulated sugar
100% pure pumpkin
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).
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
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.
– You can store this bread tightly wrapped in the refrigerator for up to a week.
– Cool your pumpkin bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
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