Pumpkin Bread Print Version

This pumpkin bread recipe transforms simple pantry ingredients into a moist, flavorful fall favorite that fills your home with the most incredible aroma. The perfect balance of warm spices and real pumpkin creates a tender loaf with a perfectly sweet glaze and crunchy pepita topping.

I first made this pumpkin bread when hosting a fall brunch for neighbors, and it disappeared faster than anything else on the table. Now it has become my signature autumn bake, and friends start asking for it as soon as the first leaf changes color.

Ingredients

• All purpose flour: Forms the foundation for a tender crumb
• Baking soda and baking powder: Work together for the perfect rise
• Ground cinnamon and pumpkin pie spice: Create that signature fall flavor profile
• Pure pumpkin puree: Provides rich flavor and incredible moisture
• Vegetable oil: Keeps the bread softer than butter would
• Eggs: Provide structure and richness
• Powdered sugar glaze: Adds the perfect sweet finish
• Pepitas: Offer a beautiful contrasting crunch to the soft bread

Step-by-Step Instructions

Prepare the Pans:

Heat your oven to 350°F and line two 9x5 inch loaf pans with parchment paper, leaving overhangs on the sides to easily lift the bread out later. The parchment prevents sticking and makes cleanup much easier.

Mix Dry Ingredients:

Combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl. Whisking these ingredients separately ensures even distribution of leaveners and spices throughout the batter.

Create Wet Mixture:

In a large bowl, thoroughly mix the sugar, pumpkin puree, oil, and eggs until well combined. The mixture should be smooth and uniform in color. This creates the moisture base that gives the bread its tender texture.

Combine Mixtures:

Add the dry ingredients to the wet ingredients in three batches, mixing well after each addition. This gradual incorporation prevents flour clouds and ensures a smooth, evenly mixed batter without overmixing.

Bake the Loaves:

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 1 hour and 10 minutes, rotating the pans halfway through for even baking. The bread is done when a toothpick inserted in the center comes out mostly clean.

Cool Properly:

Allow the loaves to cool in their pans for 15 minutes on a wire rack. Then use the parchment overhangs to lift them out, remove the parchment, and cool completely before glazing. This patience prevents a soggy texture.

Prepare Glaze:

Mix the powdered sugar and softened butter in a bowl. Add milk or water one tablespoon at a time until you reach a pourable but not too thin consistency. The perfect glaze should coat the back of a spoon.

Finish and Garnish:

Pour the glaze over the completely cooled loaves, letting it drip down the sides. Immediately sprinkle with pepitas while the glaze is still wet so they adhere. Allow the glaze to set before slicing.

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The pumpkin pie spice blend is truly the heart of this recipe. I once accidentally doubled it during a late night baking session, and to my surprise, everyone preferred the extra spiced version. Now I sometimes add an extra half teaspoon when I want the bread to have even more warming flavor.

Storage Wisdom

Proper storage makes all the difference with this pumpkin bread. When stored at room temperature, wrap each loaf tightly in plastic wrap or place in an airtight container with a piece of paper towel to absorb excess moisture. This prevents the bread from becoming soggy while keeping it tender for up to three days. For longer storage, slice the unglazed bread, place parchment between slices, and freeze in a ziplock bag for up to three months. Thaw slices as needed and warm slightly before serving for that fresh baked taste.

Simple Substitutions

This recipe welcomes adaptations based on dietary needs or what you have in your pantry. Replace up to half the all purpose flour with whole wheat for a nuttier flavor and more fiber. Coconut oil can substitute for vegetable oil, though it will add a slight coconut flavor. For a dairy free glaze, use plant based butter and almond milk. You can also skip the glaze entirely and simply dust with powdered sugar for a simpler finish. The bread is delicious either way.

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Flavor Variations

While this classic recipe is perfect as is, small additions can create exciting variations. Fold in one cup of chocolate chips for a sweeter treat that children especially love. Add one cup of chopped walnuts or pecans to the batter for extra texture. Replace the pepitas with a streusel topping made from butter, brown sugar, flour and chopped nuts. For an adult version, add two tablespoons of bourbon to the wet ingredients and use maple syrup instead of milk in the glaze.

Frequently Asked Questions

→ Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin purée. Roast or steam the pumpkin, mash it, and drain excess liquid for the right consistency.

→ Can I substitute the vegetable oil with another ingredient?

Yes, you can use melted butter or a neutral flavored oil like canola. Applesauce is also a great substitute for a healthier option.

→ How do I check if the bread is done baking?

Insert a toothpick into the center of the loaf. The bread is done if it comes out mostly clean with a few moist crumbs.

→ Can I make the bread without the glaze?

Absolutely! The bread is delicious on its own without the glaze. You can also dust it with powdered sugar as an alternative.

→ What is the best way to store the bread?

Store the bread in an airtight container at room temperature for 2-3 days, or freeze unglazed for up to 3 months.