All the joy of pumpkin pie in quick bread form, this autumn-spiced loaf has a sweet, moist crumb and cozy pumpkin flavor. You only need about 10 minutes of prep time to make this delicious quick bread. The ingredient list is short, and there’s no electric mixer required — you simply need two mixing bowls, a whisk and two loaf pans. And since this recipe makes two amazing loaves, it’s perfect for sharing, gifting or freezing for the future.
What kind of loaf pan should you use for this pumpkin bread? The most common, “standard” loaf pan is 8½ x 4½ x 2½ inches. That’s the loaf pan you see most often in stores, and probably the one you have sitting in your pantry. You will need two of these pans for this quick bread (unless you halve the recipe). I used metal loaf pans, but you can also use glass or stone pans. Note that the baking time may change when using glass or stone loaf pans; they tend to cook food more quickly. Your quick bread is finished cooking when a wooden pick comes out clean or with little moist bits clinging to it, typically after 45 minutes to an hour.
Pumpkin bread
So, what is pumpkin bread? All you need are a dozen ingredients to make this quick loaf.
Flour. Any variety of all-purpose flour will work here; you’re guaranteed a great crumb regardless of what brand you use. If you prefer gluten-free bread, substitute your favorite gluten-free flour alternative that has a 1:1 ratio with all-purpose flour.
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Sugar. Granulated sugar not only sweetens the batter but also helps the bread retain moisture. Choose regular granulated sugar or minimally processed granulated sugar. Do not substitute brown sugar because it adds too much moisture.
Pumpkin puree. Pumpkin puree adds an earthy, winter squash flavor to the batter, while ensuring the loaves bake up tender. You may use any brand of pumpkin puree, just make sure it’s 100% pumpkin and not pumpkin pie filling (pumpkin pie filling contains sugar, water and spices, in addition to pumpkin).
Eggs. Eggs give the loaves structure and ensure tenderness after baking. Pro tip: Use room temperature eggs because they mix better with the batter and rise more readily.
Oil. Oil provides the fat needed to moisten the dry ingredients and, unlike butter, it creates a soft, light crumb. I prefer vegetable oil because its flavor doesn’t overpower the other ingredients. You may use extra light olive oil, corn oil or melted coconut oil instead if desired.
Leavening agents. Baking soda and baking powder give the bread a lift during baking. We use both to achieve the ultimate, light-and-airy crumb.
Cinnamon and nutmeg. Warming spices like cinnamon and nutmeg give this pumpkin bread the classic autumn flavor we all treasure. I find the bread perfectly spiced with just these two, but you may also add a pinch of allspice and/or cloves. If desired, you can substitute pumpkin pie spice; use 2 teaspoons of pumpkin pie spice to replace the cinnamon and nutmeg.
Salt. A small amount of salt balances the sweetness of the sugar and pumpkin without being detected as “salty.”
Vanilla extract. The combination of pumpkin and vanilla is complete perfection, and they partner beautifully when baked together in this bread. I highly recommend you use pure vanilla extract for the best flavor.
Add-ins and optional toppings for pumpkin bread
This pumpkin bread is wildly customizable, so consider incorporating some of the following add-ins to the batter (or sprinkle them over the top) before baking.
- Semisweet chocolate chips.
- White chocolate chips.
- Raisins or dried cranberries.
- Chopped pecans, walnuts, almonds, pistachios or hazelnuts.
Pumpkin bread recipe
This pumpkin bread is excellent all by itself, but if you’re a fan of “spreads”, try serving it with softened butter spiked with honey, maple syrup and/or pumpkin pie spice; cream cheese on its own or sweetened with maple syrup; apple butter or dulce de Leche caramel sauce.
Once completely cooled, wrap your pumpkin bread in plastic wrap and store at room temperature for up to 5 days. If you want to freeze your pumpkin quick bread, wrap it in plastic wrap and then aluminum foil (or plastic wrap and then a freezer bag) and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 3 to 5 hours.
Makes: 2 loaves
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup vegetable oil, or extra light olive oil, corn oil or melted coconut oil
- 3 large eggs, room temperature
- 15-ounce can pumpkin puree, not pumpkin pie filling
- 2 teaspoons pure vanilla extract
Instructions:
- Preheat the oven to 350 degrees F. Coat two 8½-inch loaf pans with cooking spray or a thin layer of butter. If desired, line the pans with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Mix well with a whisk. Set aside.
- In a second bowl, whisk together the oil, eggs, pumpkin puree and vanilla. Add the mixture to the dry ingredients and whisk until smooth.
- Transfer the batter to the two prepared pans, dividing it evenly.
- Bake for 45 to 55 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Note, even though your loaves may look even, one might cook faster than the other, so check both with a wooden pick.
- Cool the bread in the pans on a wire rack for 15 minutes. Transfer the loaves to a wire rack to cool completely.
- Serve warm or room temperature, on its own, or with a spread.
More comfort food:A cozy bowl of chicken and dumplings takes only 30 minutes and a handful of pantry staples
Questions or comments? Email the culinary team atcooking@azcentral.com.
