This Preppy Kitchen pumpkin bread recipe is a moist, flavorful quick bread perfect for autumn or anytime you crave cozy pumpkin spice flavors. It balances warm spices, pumpkin puree, and a tender crumb, making it a reliable classic that works well for breakfast, snacks, or dessert. The simple ingredients and clear steps make it approachable for home bakers of all levels.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal if desired.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking after each addition until smooth.
- Stir in the pumpkin puree and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
- If using, fold in the chopped nuts or chocolate chips at this stage.
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips
- Ingredient substitutions: You can substitute half the all-purpose flour with whole wheat flour for a nuttier, denser bread. Use applesauce instead of oil to reduce fat, but expect a slightly different texture.
- Using fresh pumpkin: If you want to use fresh pumpkin puree, roast and puree a sugar pumpkin or pie pumpkin. Make sure it’s drained well to avoid a soggy batter.
- Avoid overmixing: Mix just until combined. Overmixing develops gluten and can lead to a tough, dense loaf.
- Check doneness carefully: Ovens vary, so start checking at 60 minutes. If the top browns too fast, tent with foil to prevent burning while the center finishes baking.
Serving Suggestions
This pumpkin bread is delicious served slightly warm or at room temperature. For breakfast, spread with butter or cream cheese. It also pairs wonderfully with a drizzle of honey or maple syrup for a sweeter treat. For a cozy snack, enjoy it alongside a cup of coffee, chai tea, or hot apple cider. You can also slice and toast leftovers for a crunchy twist.
Variations
You can customize this pumpkin bread to suit your taste or dietary needs. Add-ins like dried cranberries, raisins, or chopped dates bring a chewy texture and natural sweetness. Swap the nuts for pepitas (pumpkin seeds) for a seasonal flair. For a richer bread, swirl in cream cheese filling before baking. To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil.
Storage and Reheating
Store pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week, or freeze wrapped tightly in foil and then placed in a freezer bag for up to 3 months. To reheat, warm slices in a toaster oven or microwave for 15-20 seconds until soft and fragrant. Avoid overheating, which can dry it out.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and texture of your bread. Use plain canned pumpkin puree or homemade pumpkin puree instead.
How do I prevent my pumpkin bread from sinking in the middle?
This usually happens if the bread is underbaked or the oven temperature is too low. Make sure your oven is fully preheated and bake until a toothpick inserted in the center comes out clean. Avoid opening the oven door too early.
Can I make muffins instead of a loaf?
Yes! Divide the batter evenly into a greased or lined muffin tin and bake at 350°F (175°C) for 20-25 minutes. Check doneness with a toothpick. Muffins will bake faster due to their smaller size.
What spices can I use if I don’t have pumpkin pie spice?
Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, ginger, and sometimes allspice. You can use these spices individually in the amounts listed in the recipe or adjust to taste.
Is it safe to use raw eggs in pumpkin bread?
The eggs in pumpkin bread are fully cooked during baking to a safe internal temperature (at least 160°F/71°C). Always use fresh, properly refrigerated eggs and bake the bread fully to ensure safety.
Can I make this recipe gluten-free?
You can try substituting a 1-to-1 gluten-free flour blend that includes xanthan gum. However, texture and rise may vary. It’s best to choose a blend designed for baking quick breads and monitor baking time closely.
This Preppy Kitchen pumpkin bread recipe offers a perfect balance of spice, moisture, and crumb that makes it a go-to for pumpkin lovers. Whether you stick to the classic version or experiment with add-ins and substitutions, it’s a reliably delicious way to celebrate the flavors of fall year-round.
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