Easy Pumpkin Bread is the best fall bread for a cozy evening. This recipe is super moist and fluffy, my family is obsessed with it! You'll love making this simple bread packed with all the right pumpkin spice flavors.
We've tried so many different kinds of pumpkin bread from strabucks, to trader joes. We felt like this recipe captured the best combination of old fashioned, easy, and most importantly, deliciousness! Make this during the fall season, especially for Halloween and Thanksgiving. This recipe is low fat and eggless to accommodate for various diets!
How to make pumpkin bread moist? One of the biggest things we wanted to solve with this recipe was having a perfect texture that didn't dry out. We found the secret ingredient and that was using sour milk or buttermilk. That and the combination of oil instead of butter makes for a tasty and moist texture.
This fall season you have to try some of our favorite fall recipes. You'll love our Pumpkin Coffee Cake, Pumpkin Coffee Cake, Pumpkin Cookies, and our Pumpkin Snickerdoodles.
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Ingredients
We tried hard to make the best Pumpkin Bread recipe you've ever had! It's near perfection and delicious.
- Flour- This recipe uses all-purpose flour to help get the softest texture.
- Spices- You can't have pumpkin bread without cinnamon and pumpkin spice. It tastes amazing and also makes your house smell amazing.
- Rising Agents- This recipe uses both baking powder and baking soda to help the bread rise properly.
- Pumpkin- Make sure to use Libby's Pumpkin Puree and not Pumpkin Pie Filling.
- Sugar- For added sweetness and a deeper flavor profile use both brown and white granulated sugar.
- Oil- Instead of butter, use oil like vegetable, canola, or avocado oil to help get a moist bread.
- Sour Milk- This is our secret ingredient to the best pumpkin bread you've ever had! Use either sour milk or buttermilk. You'll also have to try our Banana Bread recipe, it uses sour milk as well!
- Vanilla- For a smooth and subtle vanilla flavor. It also ties all the flavors together!
See recipe card for quantities.
How to make Pumpkin Bread
This is a super simple bread recipe. Follow our step by step instructions for the best results.
- In a small mixing bowl, whisk together the dry ingredients: flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set to the side.
- In a medium sized mixing bowl whisk together the wet ingredients: pumpkin, white sugar, brown sugar, oil, buttermilk and vanilla extract. . Pour dry mixture on top of wet mixture.
- Use a spatula and fold until combined. Make sure there are no pockets of the flour mixture.
- Place pumpkin batter in a prepared loaf pan and bake 30-35 minutes until and inserted toothpick comes out clean.
Hint: To make your own sour milk simply add lemon juice and vinegar to any percentage of milk. See the recipe card for exact measurements.
Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- With cream cheese frosting- My family loves this bread topped with cream cheese frosting! Use the frosting recipe from our Pumpkin Bars.
- Chocolate- For a chocolate pumpkin bread, substitute ½ cup flour for cocoa powder and add 1 c. choc chips.
- Low sugar- This is already a low sugar recipe, but you can always decrease the granulated and brown sugar down to ¼ cup.
- With streusel topping- We have the best streusel for pumpkin desserts! Check out the instructions on our Pumpkin Coffee Cake to top this tasty bread with.
- Mini- You can make this in mini pans! It will make about 3 mini loaves!
- Glaze- Mix maple syrup and powdered sugar together to make a yummy glaze for the bread! Drizzle on top right before serving.
- Chocolate chip- If Pumpkin Chocolate chip bread is your jam, add 1 cup of semi-sweet chocolate chips.
- Cranberry- Add a sweet and fruity taste by adding 1 cup craisins to the batter.
How long is pumpkin bread good for
Depending on how you store your Pumpkin Bread will determine how long it is good for. At room temperature, it will stay fresh tasting for 3-4 days. You can also freeze pumpkin bread for 2-3 months!
How to store Pumpkin Bread
Store at room temperature in an airtight container for 3-4 days. If you store pumpkin bread in the refrigerator, it can last for up to a week. Wrap it tightly in plastic wrap, or place it in an airtight container to prevent it from drying out. Warm a slice in the microwave to get that out of the oven taste.
You can freeze pumpkin bread! Wrap it tightly in plastic wrap, then again in aluminum foil, or place it in a heavy-duty freezer bag. It can last for up to 2-3 months in the freezer. When you’re ready to enjoy it, let it thaw at room temperature or warm it in the oven.
Top tip
For the softest bread make sure not to overmix the ingredients! Slowly fold the wet and dry ingredients together until they are just mixed.
Related
Looking for other recipes like this? Try these:
Recipe
Easy Pumpkin Bread
Ingredients
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup cooking oil I used avocado
- ¼ cup buttermilk or sour milk see Note 1 below to make at home
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x5 loaf pan. Make buttermilk/ sour milk if making homemade, and set to the side.
- In a small mixing bowl, whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set to the side.
- In a medium sized mixing bowl whisk together the pumpkin, white sugar, brown sugar, oil, buttermilk and vanilla extract. Whisk until really well combined. Pour dry mixture on top of wet mixture and use a spatula to fold to combine. Fold only until no white specks remain. Be careful not to over mix! See photos above for a visual.
- Place pumpkin batter in prepared loaf pan and bake 30-35 minutes until and inserted toothpick comes out clean or with a few moist crumbs. Return to the oven until done if there is any batter on your toothpick.
Notes
- I like my buttermilk a little more sour. In a ¼ cup measuring cup, measure in 2 teaspoons vinegar or lemon juice, then fill the rest of the way with milk. Make this first then let sit for at least 5 minutes before using. This works best with 1%, 2% or whole, but skim will do in a pinch.
- If making in an 8x4 pan, reduce heat to 325° F and bake for 45-55 minutes until and inserted toothpick comes out clean or with a few moist crumbs.
- We absolutely love this recipe with chocolate chips. After folding in the dry ingredients, but while there are still streaks of flour, add the chocolate chips and continue folding until no white streaks remain. We prefer semi-sweet chocolate chips, but you can use whatever you like best.
- For the softest, fluffiest pumpkin bread, make sure you do not over mix when you add in the dry ingredients. Go slowly and use a folding motion to get the best results and stop as soon as the flour streaks are gone!
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