‘Tis the season, y’all, and I couldn’t let another pumpkin season go by without talking about Pumpkin Bread. It’s a staple of fall. Warm, moist, naturally sweet, and bursting with fall spices. I make some kind of pumpkin bread every year, but this year’s recipe takes the cake, and will be my go-to recipe from now on.
Pumpkin Bread is a fall staple.
I mean really, what is fall without pumpkin bread? It’s one of my favorite quick breads. Of course, the best things about quick breads is that they’re acceptable for both breakfast and dessert. And the snacks in between.
If you’ve never baked with pumpkin before, this (and my Pumpkin Muffins recipe) is a great place to start. Pumpkin puree acts kind of like an “oil,” adding tons of moisture to anything you bake. It’s also relatively low in calories, sugar, and fat. I’m not saying pumpkin baked goods are healthy, but, you know, they could be worse.
You can make and use your own homemade pumpkin puree, or the canned stuff works just as well. I’ve always opted for higher quality canned pumpkin. It’s just easier, and I prefer to use pumpkins for carving and decorating.
This loaf is packed with two whole teaspoons of pumpkin pie spice. This spice blend add tons of warm fall flavor and complement the pumpkin puree nicely. If you can’t find pumpkin pie spice at your grocery store, mix together cinnamon, nutmeg, allspice, clove, and ginger.
My favorite way to enjoy freshly baked pumpkin bread is warm with butter. Lightly toasted is even better. This recipe makes one loaf, and it’ll last wrapped in the refrigerator for about a week. You can also wrap it tightly and freeze it for up to three months. Just let it thaw in the fridge overnight and warm in the oven at 350ºF.
How to make Pumpkin Bread
You will need:
- Pumpkin puree
- Pure maple syrup
- Neutral oil (something without a strong flavor, like canola, avocado, or vegetable)
- Pumpkin pie spice
- Baking soda
- Baking powder
- Mixing bowl
- 9″ x 5″ loaf pan
First, prep your loaf pan. Preheat the oven to 350ºF and lightly grease your loaf pan. You could also line the pan with parchment paper if you don’t want to use baking spray.
Combine the dry ingredients. Add the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium mixing bowl.
Combine the wet ingredients. In a separate bowl, combine the pumpkin puree, maple syrup, and sugar. Then add the eggs and whisk until combined.
Mix the batter. Add the dry ingredients to the wet and fold until all flour bits are moistened. The batter will be thick.
Bake the bread. Pour the batter into the prepared loaf pan. Bake the bread for 60 minutes, or until a skewer inserted into the middle comes out clean. The edges should just start to pull away from the sides of the pan. Let it cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely.
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A warm, moist quick bread bursting with fall flavor.
- 1/2 cup neutral oil
- 1/2 cup sugar
- 1/2 cup pure maple syrup
- 1 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Preheat the oven to 350ºF. Lightly grease a 9" x 5" loaf pan with baking spray, or line it with parchment paper.
Combine the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
In a separate bowl, combine the oil, sugar, maple syrup, pumpkin puree, and vanilla, and whisk until combined. Add the eggs and whisk again, until combined.
Add the dry ingredients to the wet ingredients and fold until all dry ingredients are moistened. It will be thick.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a skewer inserted in the middle comes out clean. The edges should just start to pull away from the pan.
Let it cool in the pan for 5 minutes. Then turn it onto a wire rack to cool completely.