Classic Pumpkin Bread
If you’re looking for something quick, easy, and delicious to whip up on a cool, Fall afternoon, look no further! This pumpkin bread is moist, full of that Fall flavor, and comes together so easily you’ll be kicking yourself for not whipping it up sooner.
This pumpkin bread is classic for a reason. It might not have any fancy frills to it, but it sure does taste like that loaf of pumpkin bread that your mom used to make when you were a kid. Cut off a slice after supper, pop it in the microwave with a pad of butter on top, and eat it on the couch with your favorite Halloween movie playing in the background while it’s still warm. Perfection.
If you’re new to the baking world, this loaf is for you! It really couldn’t be simpler to throw together. Its as easy as “Dry ingredients into the wet ingredients and mix well”. It’s the easiest way to get that cozy Fall feeling without much mess, and with very little skill involved. Add in whatever cozy spices you like, and don’t feel like you have to stop at just pecans to mix in! Add raisins, or chocolate chips, or anything your heart desires. It’s as flexible as it gets.
So, here’s to hoping that you whip this one up and feel a little nostalgic while you’re doing it! Happy baking!
With Love,
Your Baker, Hannah
Convinced it’s time for some homemade pumpkin bread? Here’s a grocery list of everything you’re gonna need!
Ingredients for Pumpkin Bread:
All-Purpose Flour
Baking Soda
Cinnamon
Nutmeg
Ginger
Salt
Pumpkin Puree
Eggs
Granulated Sugar
Brown Sugar
Vanilla
Butter
Pecans
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Pumpkin Puree: You can substitute with butternut squash puree or sweet potato puree for a slightly different flavor.
Butter: Use coconut oil or a plant-based butter for a dairy-free version.
Pecans: Walnuts or almonds can be used as a substitute, or you can omit the nuts altogether.
What Tools Do You Need for Making Homemade Pumpkin Bread?
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Step-by-Step Summary for Making
Homemade Pumpkin Bread:
Preheat your oven to 350°F and butter a 9x5-inch loaf pan. In a medium bowl, whisk together flour, baking soda, spices, and salt. In a separate large bowl, whisk pumpkin puree, eggs, sugars, and vanilla, then stir in melted butter.
Combine the dry ingredients with the wet mixture and stir in chopped pecans.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool before slicing.
FAQs About Baking Pumpkin Bread:
Why Did My Pumpkin Bread Sink in the Middle? This often happens when the bread is underbaked. Be sure to bake it fully, and test with a toothpick before removing it from the oven.
Can I Add Mix-Ins? Yes, feel free to add chocolate chips, dried cranberries, or other nuts.
How to Prevent Your Pumpkin Bread from Being Underbaked:
Use the toothpick test to check doneness: insert a toothpick into the center of the loaf, and if it comes out clean or with a few crumbs, the bread is done.
Bake on the middle rack to ensure even heat distribution.
How to Store Your Baked Pumpkin Bread
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months.
Recipe for Classic Pumpkin Bread:
Classic Pumpkin Bread
Ingredients
Instructions
- To begin, preheat your oven to 350 degrees F, and butter a 9-inch by 5-inch loaf pan.
- Next, into a medium mixing bowl, place your flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk well until fully combined, and set aside.
- Next, grab a clean, large mixing bowl and place your pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla into it. Whisk well until combined.
- Once combined, add in your melted butter, and once again, whisk well until the mixture is smooth.
- Once your wet ingredients have come together, add your dry ingredients into the bowl with them, along with the pecans, and stir gently until the dry ingredients and wet ingredients have been fully combined.
- After the batter is finished, pour it into your prepared loaf pan, and smooth out the top with your mixing spoon.
- Place the loaf into the preheated oven, and bake for 45-50 minutes, or until a tooth pick inserted into the middle of the baked loaf comes out clean.
- Once fully baked, remove the loaf from the oven, and allow it to cool for 15-20 minutes before running a butter knife around the edge of the loaf to release it from the pan, and turning it out onto a cooling rack.
- Slice, serve, and enjoy!
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