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This easy pumpkin bread turns basic kitchen staples into a snug autumn snack that will make your house smell amazing. You'll get two wonderful loaves with a soft, fluffy texture and deep pumpkin taste that gets even better after a day or two.
I started making this bread when trying to use leftover canned pumpkin after our holiday dinner. These days it's our family's unofficial autumn kickoff tradition, and my kids can't wait for the first batch once September rolls around.
What You'll Need
- All purpose flour: Gives just the right body without getting too dense
- Granulated sugar: Cuts through the earthy pumpkin with perfect sweetness
- Baking soda and powder: Team up to create that fluffy, light texture
- Cinnamon: Delivers that signature autumn flavor that works so well with pumpkin
- Ground cloves: Bring a hidden richness that boosts the overall taste
- Nutmeg: Adds a toasty warmth that makes the pumpkin shine
- Sea salt: Wakes up all the flavors and keeps sweetness in check
- Room temperature eggs: Mix in better and help with texture
- Extra light olive oil: Keeps everything super moist without any funny taste
- Canned pumpkin puree: Makes things easy and gives the same results every time
How To Make It
- Get Your Stuff Ready:
- Heat your oven to 350°F for best results. Coat your loaf pans with butter all over the inside. Sprinkle with a bit of flour to stop the bread from sticking and make it pop out easily once baked.
- Blend The Dry Stuff:
- Put all dry things in a big bowl, and don't forget to break up any lumps in the baking soda so you won't get bitter spots in your bread. Mix it all really well so the spices and rising agents spread out evenly for consistent flavor in both loaves.
- Mix The Wet Stuff:
- In another bowl, beat eggs, oil, and pumpkin until they're smooth. Warm eggs work way better than cold ones for a smoother mix. The oil is what keeps your bread moist for days after baking.
- Put It All Together:
- Pour wet stuff into dry stuff and stir just until smooth. Don't mix too much or your bread will get tough. Split the mix between your pans and bake until you can stick a toothpick in the middle and it comes out clean. Let the bread cool in the pans for a bit before moving to a rack. This helps it set up right.
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Cinnamon really makes the pumpkin flavor pop in this bread. My grandma always told me the trick to amazing pumpkin bread was letting the spices blend into the mix before it goes in the oven. I used to watch her add cinnamon without measuring, just going by feel, and somehow it always came out just right.
Keeping It Fresh
This bread actually gets tastier over time as the flavors mix together. Keep fully cooled bread wrapped tight in plastic or in a sealed container on your counter for up to 4 days. The pumpkin and oil help it stay moist. If you want to keep it longer, wrap slices or whole loaves in plastic then foil before putting in the freezer. When you're ready to eat it, let the wrapped bread sit out for a few hours to thaw.
Make It Your Own
You can easily change this bread to suit your taste. Try throwing in a cup of chocolate chips, chopped walnuts, or dried cranberries before baking. Want something sweeter? Add a simple mix of powdered sugar and milk drizzled on top after it cools. If you like it less sweet, cut the sugar down to 1 1/4 cups without messing up the texture. For a richer flavor, swap half the white sugar for brown sugar instead.
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Ways To Enjoy It
This bread tastes great on its own, but it's extra special when lightly toasted and topped with a bit of cream cheese or salted butter. For breakfast, cut thick slices and eat them with yogurt and fresh fruit. For dessert, warm it slightly and add a scoop of vanilla ice cream with some caramel sauce on top. It also makes a lovely handmade gift when wrapped in parchment and tied with string.
Frequently Asked Questions
- → How do I keep pumpkin loaf fresh?
Pop it in a sealed container at room temperature for 2-3 days—or store it in the fridge for up to a week.
- → Is freezing pumpkin loaf possible?
Yep! Wrap it up tightly with plastic first, then foil. Stash it in the freezer for up to 8 weeks and thaw at room temperature when ready.
- → Can I swap canned pumpkin for fresh?
No problem—just make sure your homemade puree is well-drained to avoid sogginess.
- → What can I add to change things up?
Throw in some chopped nuts, dried cranberries, or even a handful of chocolate chips for extra flavor and texture!
- → How can I tell if it’s done baking?
Poke a toothpick in the middle—if it comes out clean or with tiny crumbs, it’s ready to take out. Don’t let it overcook!