More Pumpkin Bread Recipes
Made This?
Did you love this pumpkin bread as much as we did? Let us know just how much in the comments below!
Come fall, I'm ready to find a way to devour nearly anything pumpkin-related, but pumpkin bread is my go-to for nearly every part of the day—from breakfast to midday snack to after-dinner dessert. Everyone needs a basic recipe up their sleeve, and I happen to think mine is truly unbeatable. Easy to whip together, this quick bread is super-moist and tender, with just the right amount of pumpkin flavor. The best part? It’s totally adaptable—once you have the recipe down, you can experiment with it as you please. Read on below for how to make this fall classic the best it can be.
What People Are Saying:
"Fabulous bread. My family loved it. Made two loaves from doubled recipe. Put mini chocolate chips in one loaf and it was addictive!" - CyanLamp
"I have made this recipe several times. Delicious every time!!!" - PurpleGoggles
Preheat your oven (350°, please) and prep your pan. You'll need an 8" loaf pan, nonstick spray, and some parchment paper. The first task is to line the pan with a parchment sling to help lift the baked bread out of the pan without doing it any harm. Spray the inside of the loaf pan to anchor the parchment. Trim a sheet of parchment so it's a little shorter than the length of the pan; you don't have to be too precise. Line the pan with the parchment and trim the overhanging edges to 1" to 2"; these will serve as handles. Spray the parchment with nonstick spray and set the pan aside while you make the batter.
Mix the dry ingredients first. Flour, baking soda, salt, and spices all go into a medium bowl. Whisk them well so they are evenly combined.
Now for the wet ingredients. A handheld electric mixer is the tool for this job. Combine the eggs, granulated sugar, pumpkin, butter, sour cream, and vanilla in a large bowl and mix, starting on low speed (to avoid a mess) and gradually increasing to medium-high, until the mixture is self-evidently light and fluffy.
Time to bring the wet and dry together. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. It's important to keep the mixing to a minimum to avoid developing gluten, which can turn the quick bread tough and dry. Pour the batter into the prepared pan and spread into an even layer with a rubber spatula. Sprinkle the top with demerara sugar and cinnamon sugar.
Bake the pumpkin bread for 50 to 60 minutes, until a toothpick or cake tester inserted in the center comes out clean. Using the parchment sling, remove the bread to a wire rack and let cool completely.
Full list of ingredients and directions can be found in the recipe below.
If your perfect loaf just isn’t complete without some chocolate or a nutty addition, feel free to add it! Fold in 1 cup of extra stuff, like chocolate chips, nuts, dried cranberries, or pepitas into the batter and bake as directed.
First off, if you do have any leftovers, we recommend keeping it whole and not in slices. The loaf can be left on your counter, covered with a towel or plastic wrap, for up to 4 days. Want it for longer? Wrap it thoroughly in plastic wrap, give it a once-over with foil, and freeze for up to 3 months.
Cooking spray
(240 g.) all-purpose flour
baking soda
ground cinnamon
baking powder
kosher salt
ground ginger
ground nutmeg
large eggs
(250 g.) granulated sugar
pumpkin puree
(1 stick) unsalted butter, melted
sour cream
pure vanilla extract
Demerara sugar and cinnamon sugar, for sprinkling (optional)
Did you love this pumpkin bread as much as we did? Let us know just how much in the comments below!