Pumpkin Bread Recipe

Just around the corner, there will be a new crispness to the air. And even on the days that get warm, in the evening we need jackets. I’ve been working on some fall recipes, so we are headed into that great time of year when my house always smells like cinnamon. I must say, I am always in love with the crisp air and cozy smells in my home.

One recipe perfect for this time of year is this amazing, easy Pumpkin Bread. It is a quick bread, meaning that it doesn’t require proofing yeast, or allowing dough to rise. The name is fitting, as it truly is quick to throw together.

How to Make Pumpkin Bread

As mentioned, making this pumpkin bread recipe is very simple. This is just a brief overview of the steps, make sure to get the full list of ingredients and steps in the recipe card below.

1. Whisk together all of the dry ingredients. This is the flour, baking soda, baking powder, salt, and all of the spices – cinnamon, nutmeg, and ginger.
2. Now whisk together all of the wet ingredients. This includes the pumpkin, butter, sugar, eggs, and vanilla. (You’re right, we are counting the sugar as a wet ingredient.)
3. Fold the wet ingredients into the dry ingredients. You want to combine the two without overmixing. We are just looking to mix until we can’t see any streaks of flour.
4. Make the topping. Using two forks or a pastry cutter, mix together 1 tablespoon cold butter, brown sugar, flour, and cinnamon. After adding the bread batter to a pan, top with the cinnamon sugar topping.
5. Bake the bread. You know it is finished when you can stick a toothpick in the middle and have it come out mostly clean. Let the bread cool in the baking dish for 10 minutes. Then transfer to a cooling rack and allow to cool for an hour before slicing.

Buying Pumpkin Purée

Make sure when you buy the ingredients for this recipe that your can of pumpkin says 100% Pumpkin Purée. You do not want to buy pumpkin pie filling as it will not perform the same as puree in this recipe.

If you can’t find pumpkin puree in the store, you can always make your own. It’s surprisingly easy and we have instructions for the oven, Instant Pot, and crockpot!

How to Measure Flour

Baking is a science, and because of that, it is crucial that you measure the ingredients correctly. Extra cheese in my Chicken Noodle Casserole is amazing. Extra flour in this quick bread recipe will result in failure.

1. Start by using a dry measuring cup. Those glass measuring cups should be saved for the liquid.
2. Whisk the flour in the container it is stored in. This will loosen it up and help prevent packing.
3. Scoop the flour from the container you are keeping it in (or the bag of flour) into the measuring cup using a spoon.
4. Now use the flat-edged handle of a spatula to level it off.

If you want to see this in action, you can check out the video located in my Oatmeal Raisin Cookies post.

Baking Quick Bread

The other day someone asked me how I get the top of my Banana Bread from sinking in. If you pull your quick bread out of the oven and it sinks in the middle, it was not baked long enough.

Oven temperatures do vary. So it is more important to rely on a toothpick than the length of time recommended in a recipe. Most quick breads take between 50 minutes and 1 hour to bake.

Around the 50 minute mark stick a toothpick in the middle of the top. It should come out with just a few crumbs. You will know this moist pumpkin bread is done.

If you find that baking it long enough to get crumbs results in the sides being burnt, you might want to invest in a new bread pan. Please see the recommended tools listed below for my suggestion.

Make Pumpkin Spice

If you too can’t get enough of everything pumpkin spice this time of year, you can make your own! Pumpkin Spice is an easy spice mixture to make, and I bet you have everything you need for it already. Get my recipe below, as well as a number of recipes you can use it in. When you are ready to make this bread, replace the cinnamon, nutmeg, and ginger with 2 teaspoons of pumpkin spice.

Quick Bread Tips

There are some tips and tricks that will help this recipe turn out perfect every time you make it.

• Use a reliable baking pan. Sometimes when quick bread recipes fail it is just a matter of the bread pan that was used. Though not pictured here, I love this bread pan.
• Use pumpkin puree and not pumpkin pie filling. See above for a link to make it from scratch.
• Measure the flour correctly. See my steps above for how to do this.
• Ensure that your baking soda and baking powder are fresh. To check this, add a little baking soda to vinegar and a little baking powder to water. They should react and bubble immediately. Generally speaking, they need to be replaced every six months.
• Rotate the bread halfway through baking. Most ovens have hot spots in them. By rotating the bread during baking, you ensure that it bakes evenly.