A Little History of Pumpkin Bread
Pumpkin bread is a timeless fall favorite with deep American roots. Early settlers, learning from Native American traditions, baked pumpkin into breads and cakes as a way to use the abundant squash harvest. Originally made with cornmeal, honey, and spices, pumpkin bread gradually evolved as wheat flour and sugar became more widely available. By the 20th century, pumpkin bread had become a seasonal classic, often featured in community cookbooks and later popularized by coffee shops like Starbucks.
The Best Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
Soft, moist, and packed with warm spices, this Best Pumpkin Bread is the ultimate cozy fall bake. It’s an easy, one-bowl recipe that delivers bakery-style flavor at home. Perfect for Thanksgiving breakfast, fall gatherings, or enjoying with a warm latte, this bread is so tender and flavorful it rivals your favorite coffee shop treat. Bake it once, and it will quickly become your go-to pumpkin recipe every autumn.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ground cloves
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½ teaspoon salt
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1 cup pumpkin puree
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½ cup vegetable oil or melted butter
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1 cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons milk
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
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In a separate bowl, whisk pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth.
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Gently fold in dry ingredients until just combined.
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Pour batter into prepared pan and smooth the top.
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Bake 50–55 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes, then transfer loaf to a wire rack.
Notes
Swap half the oil with applesauce for a lighter loaf.
Add chocolate chips, nuts, or dried cranberries for extra flavor.
Store at room temperature for 3 days, or freeze slices for up to 2 months.
FAQ – Common Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Simply roast, puree, and drain fresh pumpkin to match the consistency of canned puree.
2. Why is my pumpkin bread dense?
Overmixing the batter can cause dense bread. Mix just until the dry ingredients are incorporated.
3. Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend and follow the same instructions for a delicious gluten-free version.
