Pumpkin Bread Recipe
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Making a classic Pumpkin Bread recipe during fall is something I really enjoy. My recipe is easy to prepare in just 15 minutes, and then the oven does the rest. I love adding plenty of chocolate chips and walnuts for a touch of sweetness and crunch. This bread is moist, fluffy, and full of warm pumpkin flavor to enjoy all season long.
Fall season always calls for “everything pumpkin”, from lattes to cookies and everything in between. Even though I am not the biggest fan of pumpkin in every single dish, I really enjoy the flavor of a good pumpkin bread. That is why I want to show you how I make mine, with my own chef touch. And if you love baking bread as much as I do, you should also try my moist zucchini bread or my classic banana bread recipe.
Pumpkin Bread
Pumpkin bread is a simple quick bread made by combining wet and dry ingredients with pureed pumpkin and then baking it. Believe it or not, pumpkin bread has a rich history that traces back to Native Americans and Indigenous peoples who used pumpkin in many traditional dishes.
It amazes me how the early cultivation of gourds and the effort to use every part of the plant led to the first gourd breads, which eventually inspired pumpkin bread. In my version, I use canned pumpkin puree because it is convenient and consistent in texture, but you can also use fresh cooked pumpkin if you want to make the recipe entirely from scratch.
I am not sure there is anything I enjoy more than fresh homemade bread, but this one was especially important to share for all the pumpkin fans out there. I use simple baking ingredients like eggs, butter, sugar, and a few others that I listed below. My family loves this pumpkin bread fresh from the oven, but it can easily be made in advance and stored to enjoy any time of year when the craving hits. So, I hope you give it a try!
Ingredients and Substitutions
These are all the ingredients I used to make this recipe, and I am also sharing a few substitutions that work perfectly for making this moist pumpkin bread.
- Butter – I use melted unsalted butter to make the pumpkin bread rich and moist.
- Sugar – I love using light brown sugar because it adds a caramel-like sweetness. And I also I mix in a bit of white sugar. You can also use cane sugar for a more natural option.
- Eggs – Room temperature large eggs are a must for this recipe.
- Vanilla extract – I always add pure vanilla extract, it has the best flavor.
- Vegetable oil – The oil keeps the bread extra tender and prevents it from drying out. You can use canola or melted coconut oil instead.
- Whole milk -I like using whole milk for richness.
- Pumpkin puree – This is the heart of the recipe and adds moisture, color, and flavor. I use canned pumpkin puree, but homemade works if you have fresh pumpkin on hand.
- Baking soda – I add baking soda to help the bread rise and stay light. Just make sure it is fresh for the best results.
- Baking powder – The baking powder works with the soda to give the bread a soft lift. Do not skip it, or the texture will be dense.
- Ground cinnamon and nutmeg – I use cinnamon for a sweet flavor and a little nutmeg for depth. Sometimes I add pumpkin pie spice or a pinch of cloves for extra aroma.
- Salt – I sprinkle in a pinch of sea salt. Kosher salt works fine too.
- All-purpose flour – I use regular flour. You can replace it with a gluten-free flour blend if needed.
- Chopped walnuts – I love adding walnuts for crunch and a nutty taste. Pecans or almonds also work well if that is what you have.
- Chocolate chips – Semi-sweet chocolate chips is what I personally like. You can use dark or milk chocolate depending on how rich you want it.
- Topping – I mix brown sugar with pepitas or pumpkin seeds for a crunchy, caramelized topping. You can skip it for a simpler version.
How to Make Homemade Pumpkin Bread
Whisk the butter and sugars: I whisk the melted butter with both sugars in a large bowl until they are fully combined.
Add the eggs: Next, I whisk in one egg at a time, making sure each is fully mixed before adding the next.
Pour the liquids: I pour in the vanilla, oil, and milk, then whisk everything together.
Add the pumpkin: I add the puree to the bowl and whisk with the rest of the mixture.
Incorporate the dry ingredients: I mix in the baking soda, baking powder, cinnamon, nutmeg, and salt, stirring until they are fully combined with the wet mixture.
Add the flour and mix-ins: I whisk in the flour just until it is fully combined, then gently fold in the walnuts and chocolate chips so they spread evenly throughout the batter.
Bake the bread: I pour the batter into 2 loaf pans, then sprinkle a mix of pepitas and brown sugar on top (optional but highly recommended). I bake it at 350° for 75-80 minutes or until a toothpick comes out clean in the center, or until it reaches 197° to 198°.
Cool before slicing: I let the pumpkin bread cool in the pan for about 20 minutes before slicing. This helps it set properly and keeps each slice soft and moist.
chef tip + notes
Pumpkin bread can become dense if there is not enough moisture or wet ingredients in the batter. Another common reason is overbaking, which dries the bread out. Remember, it is always easy to keep cooking if it is underdone, but you can never take time back once it is overcooked. So, my recommendation is to try reducing the baking time by 5 to 10 minutes and check with a toothpick near the end.
- Fixing a wet batter: Pumpkin bread can seem gummy or a little bit wet when the dry to wet ratio is off. If you discover that your batter is way too wet, start by including a 1/2 cup of flour to help stabilize it a bit more.
- Getting the right texture: The batter should be giggly, but not so thin that it will simply pour into the loaf pans without the assistance of a rubber spatula.
- Choosing the fat source: You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
- Making muffins instead: Sometimes I bake this recipe as muffins instead of a loaf. I get about 24 muffins, and they bake in about 25 to 28 minutes.
- Topping options: If you do not want the pepita-brown sugar topping, you can swap it out for a glaze. Once the bread is completely cooled, make the glaze from my polenta cake recipe and pour it over the top.
- Adjusting moisture: If the pumpkin bread batter feels too thick or the bread bakes up dense, you can add a bit more moisture using any of these ingredients: 1/2 cup pumpkin puree, 1/4 cup oil, 1/4 cup whole milk or 1/4 cup melted butter.
Serving Suggestions
When I make this pumpkin bread, I love having it with my cortadito coffee or just a simple black coffee. My daughter always asks for a slice with a warm cup of milk, and she says the flavors taste even better together, especially when the bread is still a little warm from the oven.
Since it is fall, we usually add this pumpkin bread to our breakfast table. After finishing our eggs Benedict or an Italian frittata, we slice into the bread for something sweet and soft to end the meal.
Make-Ahead and Storage
Make-Ahead: You can make this pumpkin bread recipe up to 1 day ahead of time. I wrap it tightly once it cools, and it tastes even better the next day.
How to Store: I keep the pumpkin bread covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
More Bread Recipes:
Video
Pumpkin Bread Recipe
Ingredients
- 2 sticks melted unsalted butter
- 1 cup packed light brown sugar
- ¾ cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup whole milk
- 3 cups pumpkin puree
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of sea salt
- 4 cups all-purpose flour
- 1 cup roughly chopped walnuts
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until completely mixed in.
- Pour in the vanilla, oil, and milk until combined and then pour in the pumpkin puree and whisk them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until completely mixed.
- Whisk in the flour until it is combined and then thoroughly fold in the walnuts and chocolate chips using a rubber spatula.
- Divide the batter between 2 9×5 loaf pans that have been sprayed with nonstick spray.
- This part is optional but mix together 1/2 cup of packed light brown sugar with 1/2 cup of pepitas (pumpkin seeds) and evenly sprinkle it over the top of the bread loaves.
- Bake at 350° for 75-80 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. It should have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for at least 20 minutes before slicing and serving.
Delicious! Will. Ask it again !Love your recipes! When I make one of your recipes, my husband says “what’s Billy up to now?”
That’s awesome! Glad you and your husband are enjoying the recipes.
The absolute 💯 best. Made it for my Mahjong group, not a peice left.
Thank you!!
I bought the Ingredients will make this bread tomorrow thank you, Billy . Your the best
Thanks for giving it a try!
I can’t wait to try this recipe. Can I use 3 8×4 pans instead? thanks
possibly?
You r the best Billy
Thank you!
Enjoy all of your delicious recipes, and I’ll be making your cornbread recipe, I’ll use jalapeno peppers and honey in the recipe.
Thank you for giving it a shot!
Can I substitute brown sugar with date sugar? If so, is it a 1:1 swap?
Unfortunately, I’ve never tested that so I’m not 100% sure.
You should try it with the date sugar and see. It can’t hurt to try it.