Pumpkin Bread

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

How To Make Pumpkin Bread

INGREDIENTS

• Flour: The backbone of this recipe, all-purpose flour gives the bread structure, so it bakes up nice and tall.
• Spices: Cinnamon, nutmeg, and ginger form a trio of cozy, warm spices that bring serious fall vibes to the bread.
• Eggs: The eggs serve as binder and leavener, adding richness and promoting a moist, tender crumb.
• Pumpkin: Yes, the star of this show comes in a can. More than just another convenience product, canned pumpkin puree boasts plenty of rich, sweet pumpkin flavor and, unlike DIY puree, it offers a uniform consistency that you can actually build recipes around.
• Butter: Where most quick breads call for oil, I opted for melted butter. Why? Flavor, of course! The butter also helps with browning, so it's a win-win.
• Sour Cream: You may not have seen this one coming, but sour cream is one of my secrets for an extra-moist quick bread. Its slight tang also balances the sweetness of the bread.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• Avoid overmixing: The best way to combat gummy, dense pumpkin bread is to avoid overmixing. Mix your ingredients until just combined—don’t go overboard.
• Use melted butter: Softened butter can lead to a very cakey bread, which isn’t what we’re going for here. For the ideal pumpkin bread texture, opt for melting your butter either in the microwave or on the stovetop. If a cakey bread is more your thing, cream together softened butter and sugar until the mixture is light and fluffy.
• Sub the sour cream: You can also use yogurt if you prefer! Plain, full-fat is best, but you can also use fat-free if that’s what you have on hand.

Variations

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.

Storage

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.