The Ultimate Moist & Spiced Pumpkin Bread Recipe: A Beloved Family Tradition
Discover the secret to the most incredibly moist, perfectly spiced, and utterly foolproof Pumpkin Bread you’ll ever bake. This isn’t just any fall recipe; it’s a cherished family treasure, lovingly passed down through generations for over 30 years, guaranteeing a taste of nostalgia and comfort with every slice.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pumpkin Bread
- Kelly’s Recipe Tips
- Storage Tips
- What to Serve with Pumpkin Bread
- Frequently Asked Questions
- More Pumpkin Recipes You’ll Love
- The Best Pumpkin Bread Recipe
This quickbread recipe defines the ideal pumpkin loaf. Effortlessly delicious, your stand mixer handles the initial creaming of butter and sugar, setting the stage for a batter rich with pumpkin puree, a symphony of homemade pumpkin spices (cinnamon, cloves, nutmeg, and ginger), and crunchy chopped pecans. It’s a simple process that yields extraordinary results.
Forget those dry, bland slices from coffee shops; this homemade pumpkin bread is a league apart. Its origins trace back to 1992, appearing first in one of my preschool cookbooks – a testament to its enduring appeal and foolproof nature. For nearly three decades, this recipe has been perfected, becoming a staple in our family. It’s truly a classic, embodying the warmth and wisdom passed down from my greatest culinary inspiration: my mom.
Beyond its irresistible taste and wonderfully moist texture, this pumpkin bread fills your home with an aroma that captures the essence of autumn. Imagine the comforting scent of a pumpkin spice air freshener or the finest autumnal candle – that’s the magic this loaf brings to your kitchen, making it a truly sensory experience from start to finish.
Why You’ll Love This Recipe
- Incredibly Quick and Easy: As a quickbread, there’s no yeast involved, meaning this delightful pumpkin bread with pecans is ready to enjoy in less than 1 ½ hours. It’s perfect for when a craving strikes or you need a last-minute treat.
- Explosive Pumpkin Spice Flavor: Every bite is bursting with rich pumpkin flavor and a harmonious blend of warm spices. The added crunch of chopped pecans elevates the texture and taste, making it utterly irresistible.
- Wonderfully Freezer-Friendly: Prepare a larger batch and easily store a whole loaf in the freezer for several months. It’s ideal for meal prepping delicious fall treats that you can enjoy anytime.
- Versatile for Any Occasion: This pumpkin bread makes a fantastic breakfast on the go, a satisfying afternoon snack, or a welcome addition to any lunchbox. It’s a comforting treat that always hits the spot.
- A Cherished Family Recipe: With over 30 years of history in our family, this recipe is tried, true, and beloved. You’re not just baking; you’re continuing a delicious tradition.
Key Ingredients
Crafting the perfect pumpkin bread relies on a few essential ingredients, each playing a vital role in achieving its signature moist texture and rich, spiced flavor:
- All-Purpose Flour: This forms the essential structure of our quickbread, providing a tender yet sturdy crumb. For those with dietary restrictions, a high-quality gluten-free alternative like Cup4Cup Multipurpose Flour can be a fantastic substitute, ensuring everyone can enjoy this autumnal delight.
- Baking Powder and Baking Soda: These two leavening agents are critical. Baking powder provides the initial lift, while baking soda reacts with the acidic pumpkin puree to create additional rise and a beautifully light, fluffy texture that prevents the bread from becoming dense.
- Pumpkin Spice Blend: While pre-made pumpkin pie spice is an option, this recipe encourages you to create your own vibrant blend using individual ground cinnamon, ginger, cloves, and nutmeg. This allows for a fresher, more intense flavor profile that you can easily customize to your preference. If opting for a pre-mixed spice, approximately 1 to 1.5 teaspoons should suffice.
- Unsalted Butter (Room Temperature): Butter is key for both richness and texture. Creaming softened butter with sugar incorporates air, making the bread light and tender rather than heavy. Using unsalted butter allows you to control the overall salt content in the recipe.
- Pumpkin Purée (Canned, Not Pie Filling): The heart of our pumpkin bread! Pumpkin purée infuses the loaf with incredible moisture, natural sweetness, and that unmistakable, comforting pumpkin flavor. Always ensure you’re using pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices that would alter the recipe’s balance.
- Granulated Sugar: Beyond sweetness, sugar contributes to the bread’s moistness and helps achieve that desirable golden-brown crust. It also works in tandem with the butter during the creaming process to create a tender structure.
- Large Eggs: Eggs bind all the ingredients together, adding richness, moisture, and helping with the bread’s structure and rise. Ensure they are at room temperature for better incorporation into the batter.
- Vanilla Extract: A touch of vanilla enhances all the other flavors, adding a subtle warmth and depth that complements the pumpkin and spices beautifully.
- Water: A small amount of water helps achieve the perfect batter consistency, ensuring the bread remains incredibly moist without being overly dense.
- Chopped Pecans: These add a delightful crunch and nutty flavor that perfectly complements the soft pumpkin bread. They are a beloved addition, contributing to both texture and taste.
For a complete list of precise quantities and detailed instructions, please refer to the recipe card below.
Variations and Substitutions
- Explore Different Nuts: While pecans are classic, feel free to experiment with other nuts. Walnuts offer a similar earthy crunch, or try chopped almonds for a slightly different texture and flavor profile.
- Boost the Nuttiness: For those who can’t get enough nuts, generously sprinkle extra chopped pecans or your chosen nuts on top of the batter before baking. They’ll toast beautifully and add a delightful finish.
- Indulge with Chocolate Chips: Replace the pecans entirely with an equal amount of chocolate chips. Semisweet or dark chocolate chips work wonderfully, creating a rich, decadent treat that’s perfect for chocolate lovers.
- Add Dried Fruits: For a touch of fruity sweetness and chewiness, fold in ½ cup of dried cranberries, raisins, or chopped dried apricots along with the pecans (or instead of them).
- Make it Gluten-Free: As mentioned, Cup4Cup Multipurpose Flour is an excellent 1:1 substitute for all-purpose flour in this recipe, allowing you to enjoy a delicious gluten-free pumpkin bread.
- Transform into Muffins: This versatile batter can easily be adapted into muffins! Simply reduce the baking time significantly (usually 20-25 minutes). My recipe for The Best Pumpkin Chocolate Chip Muffins is almost identical, offering a great guide if you prefer individual servings.
- Introduce a Glaze: For an extra layer of sweetness and elegance, drizzle a simple powdered sugar glaze over the cooled loaf. Mix powdered sugar with a splash of milk and a hint of vanilla until smooth.
How to Make Pumpkin Bread
Creating this delicious pumpkin bread is a straightforward process, thanks to the simplicity of quickbreads. Follow these easy steps to bake a perfectly moist and flavorful loaf:
- Prepare Your Oven and Loaf Pan: Begin by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature from the moment your batter enters the oven. Next, prepare a 9×5-inch loaf pan by thoroughly greasing it, then lightly flouring it. This prevents sticking and ensures easy removal of your beautifully baked bread. For an even easier cleanup, you can also line the pan with parchment paper, leaving an overhang on the sides to create a “sling” for lifting.
- Combine the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Sifting these ingredients together ensures they are well combined and lump-free, which contributes to an even texture in the final bread. Set this bowl aside.
- Cream the Butter, Sugar, and Vanilla: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), add the softened unsalted butter, granulated sugar, and vanilla extract. Beat these ingredients on medium speed until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for a tender crumb. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Incorporate Eggs and Pumpkin Purée: With the mixer still running on low speed, add the large eggs one at a time, beating well after each addition until fully incorporated. Then, add the canned pumpkin purée. Mix until just combined, being careful not to overmix, as this can develop the gluten in the flour too much, leading to a tougher bread.
- Alternate Adding Dry Ingredients and Water: Now, it’s time to bring everything together. With the mixer on low speed, alternate adding the dry ingredients mixture and the water to the wet ingredients. Start by adding one-third of the dry ingredients, mix briefly, then add half of the water, mix, followed by another third of the dry ingredients, the remaining water, and finally the last third of the dry ingredients. Mix until just combined. Remember to scrape down the sides and bottom of the bowl thoroughly with a rubber spatula to ensure no dry pockets remain. Overmixing here can also lead to a dense bread.
- Fold in the Pecans: Remove the bowl from the stand mixer. Using a rubber spatula, gently fold the chopped pecans into the batter. This ensures they are evenly distributed without being broken down by the mixer.
- Bake to Golden Perfection: Pour the prepared batter into your greased and floured (or parchment-lined) loaf pan. Smooth the top with the spatula. Place the pan in the preheated oven and bake for approximately 1 hour. The key to knowing it’s done is when a wooden toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. If it’s still wet, continue baking in 5-10 minute increments. Once baked, let the bread cool in the pan for about 10-15 minutes before carefully removing it to a wire rack to cool completely.
Pro Tip: When checking for doneness, a simple wooden toothpick is your best friend! Unlike metal cake testers, batter tends to cling better to wood, giving you a clearer indication if your baked goods are cooked through.
Kelly’s Recipe Tips
- Toast Your Pecans for Enhanced Flavor: For an extra layer of depth and nuttiness, consider toasting your pecans before chopping them and folding them into the batter. Simply spread them on a baking sheet and toast in a preheated oven (or a dry skillet on the stovetop) for about 5-7 minutes until fragrant. Let them cool before chopping.
- Properly Prepare Your Loaf Pan: To prevent sticking and ensure your pumpkin bread releases beautifully, I highly recommend both greasing and lightly flouring your loaf pan. Alternatively, a nonstick baking spray that contains flour can be a convenient option. For guaranteed easy removal and minimal cleanup, lining your loaf pan with parchment paper (creating a sling with an overhang) is a fantastic method.
- Measure Flour Correctly: The biggest culprit for dry, dense quickbread is often too much flour. Always spoon your flour into the measuring cup and then level it off with a straight edge (like the back of a knife) rather than scooping directly from the bag, which can compact the flour.
- Ensure Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. Room temperature butter creams more easily with sugar, creating a lighter, fluffier base, and room temperature eggs emulsify better into the batter, leading to a smoother, more consistent texture.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can result in a tough, chewy bread rather than a tender, moist one.
- Cool Completely Before Slicing: While tempting to dive in immediately, allowing the pumpkin bread to cool completely on a wire rack is essential. This allows the internal structure to set and the flavors to fully develop, resulting in perfectly moist and easy-to-slice pieces.
Storage Tips
To keep your homemade pumpkin loaf at its absolute best, proper storage is key. Once completely cooled, store the entire loaf in an airtight container. For an extra measure of freshness, line the container with a few paper towels; these will effectively absorb any excess moisture, preventing the bread from becoming overly damp or sticky and keeping it deliciously fresh for up to four days at room temperature.
This pumpkin loaf is also incredibly freezer-friendly, making it perfect for preparing ahead or enjoying later. Once the bread has cooled completely, wrap it tightly in aluminum foil, then place the foil-wrapped loaf into a freezer-safe bag or container. This double layer of protection guards against freezer burn. Stored this way, your quickbread will maintain its wonderful taste and texture for up to three months. To enjoy, simply thaw at room temperature or gently warm slices in a toaster or oven.
What to Serve with Pumpkin Bread
This moist and flavorful pumpkin bread is utterly delicious on its own, a perfect treat at any time of day. However, if you’re looking to elevate the experience, consider serving it with a generous smear of softened butter, or even a dollop of cream cheese frosting for a sweeter touch. For an ultimate cozy fall indulgence, pair a slice with a warm mug of Spiced Chai Tea, a hot coffee, or a glass of cold milk. It also makes a delightful addition to a brunch spread alongside fresh fruit and yogurt.
Frequently Asked Questions
The key to preventing your pumpkin bread from becoming overly moist lies primarily in its storage. After it has completely cooled down, store the loaf in an airtight container lined with paper towels. These towels will absorb any excess moisture that the bread might release, helping to maintain its ideal texture. Additionally, ensure you don’t overmix the batter, as this can lead to a denser crumb that retains more moisture.
Several factors can cause pumpkin bread to remain uncooked in the center. The most common reasons include inaccurate flour measurement (too much flour can make the batter too dense, impeding even cooking), an oven temperature that is too high (causing the outside to cook too quickly while the inside remains raw), or simply not baking the loaf for a sufficient amount of time. Always ensure your oven thermometer is accurate. To check for doneness, insert a wooden toothpick into the very center of the loaf; it should come out clean or with only a few moist crumbs attached, not wet batter.
If your pumpkin bread consistently sticks to the pan, it’s likely due to insufficient greasing and flouring of your loaf pan. Ensure you generously grease all surfaces and dust thoroughly with flour, tapping out any excess. Using a nonstick loaf pan can also significantly help reduce sticking compared to glass or ceramic. Another excellent tip is to line your loaf pan with parchment paper, allowing some to hang over the edges. This creates a convenient “sling” that makes it incredibly easy to lift the entire loaf out of the pan once it has cooled slightly.
A quickbread like pumpkin bread, when stored correctly in an airtight container at room temperature, will remain fresh and delicious for approximately four days. If you wish to extend its shelf life, it freezes beautifully. When properly wrapped in foil and placed in a freezer-safe bag, it can last for up to three months in the freezer without losing its quality. Remember to let it thaw completely before serving.
Absolutely! Homemade pumpkin puree can be used in place of canned pumpkin puree. Just ensure it’s thick and has had any excess water drained out. The consistency should be similar to canned puree to avoid making the bread too wet.
Pumpkin pie spice is a pre-mixed blend of common fall spices, usually including cinnamon, nutmeg, ginger, and cloves. Using individual spices allows you to control the exact proportions and freshness of each spice, often resulting in a more vibrant and customized flavor profile. This recipe provides quantities for individual spices, allowing for a fresher, more potent aroma and taste, but a store-bought blend can be used as a convenient substitute.
More Pumpkin Recipes You’ll Love
- The Best Pumpkin Chocolate Chip Muffins
- Pumpkin Spice Waffles
- 30-Minute Pumpkin Mac and Cheese
- Mini Pumpkin Cream Cheese Bread
- Pumpkin Dip with Pie Fries
This pumpkin bread isn’t just a recipe; it’s an experience, bringing the quintessential flavors and aromas of autumn directly to your home. Simple to make, deeply satisfying, and rich with tradition, it’s destined to become a beloved part of your fall baking repertoire. Enjoy the warmth and comfort this delicious quickbread brings!
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The Best Pumpkin Bread
Kelly Senyei
20 minutes
1 hour
1 hour
20 minutes
8
servings
Ingredients
-
1 2/3
cups
all-purpose flour -
1/2
teaspoon
baking powder -
1
teaspoon
baking soda -
1/4
teaspoon
salt -
1/2
teaspoon
ground cinnamon -
1/4
teaspoon
ground cloves -
1/4
teaspoon
ground nutmeg -
1/4
teaspoon
ground ginger -
1/2
cup
unsalted butter, at room temperature -
1 1/3
cups
sugar -
1/2
teaspoon
vanilla extract -
2
large eggs -
1
cup
canned pumpkin purée -
1/3
cup
water -
1/2
cup
chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set the dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
- Add the large eggs to the stand mixer one at a time, beating well after each addition. Then, add the pumpkin purée and mix until just combined, scraping down the bowl.
- Alternate adding the dry and wet ingredients: add one-third of the dry mixture, then half of the water, then another third of the dry mixture, the remaining half of the water, and finally the last one-third of the dry mixture. Blend well on low speed, scraping down the bowl as needed, until just combined (do not overmix).
- Gently fold in the chopped pecans using a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean.
Kelly’s Notes
- Toast the Pecans: Before chopping them, you can toast the pecans for extra nuttiness. This simple step adds a deeper, richer flavor to your pumpkin bread.
- Grease Your Loaf Pan Thoroughly: I recommend generously greasing and lightly flouring your 9×5-inch loaf pan for this recipe to ensure easy release. Alternatively, you can use a nonstick baking spray with flour. For ultimate convenience and mess-free removal, lining your loaf pan with parchment paper, leaving an overhang to create a “sling,” is always a great option!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories:
400
kcal
,
Carbohydrates:
57
g
,
Protein:
5
g
,
Fat:
17
g
,
Saturated Fat:
8
g
,
Cholesterol:
71
mg
,
Sodium:
230
mg
,
Potassium:
159
mg
,
Fiber:
2
g
,
Sugar:
34
g
,
Vitamin A:
5180
IU
,
Vitamin C:
1.3
mg
,
Calcium:
37
mg
,
Iron:
2
mg
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Leave a comment below with your star rating!