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You know that moment when the house smells like a bakery and your neighbors suddenly “drop by”? That’s this pumpkin bread. It’s the loaf that makes store-bought taste like cardboard and your old recipe look suspiciously dry.
We’re talking plush crumb, unapologetic spice, and a glossy, crackly top that says, Yes, I’m the main character. Grab a bowl, no mixer required, and let’s make the kind of bread that disappears by noon.
What Makes This Recipe So Good
This pumpkin bread nails the balance: ultra-moist without being dense, spiced without being pungent. The secret?
A smart combo of oil and pumpkin puree for tenderness, plus brown sugar for caramel notes.
We use two leaveners—baking soda and baking powder—for lift and that signature domed top. Real vanilla and warm spices give a bakery-level flavor profile that actually tastes like fall, not a candle. Bonus: it’s a one-bowl situation.
Less mess, more loaf.
What You’ll Need (Ingredients)
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
- 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
- 2 teaspoons pure vanilla extract
- Optional add-ins: 1/2 cup chopped toasted pecans or walnuts; 1/2 cup chocolate chips; 2 tablespoons turbinado sugar for topping
Cooking Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease. This helps the loaf lift right out—no drama.
- Whisk dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
- Combine: Pour wet into dry.Stir with a spatula just until no dry streaks remain. Do not overmix. Fold in nuts or chocolate if using.
- Pan and top: Scrape batter into the pan, smoothing the top. Sprinkle turbinado sugar for crunch, if you like.
- Bake: Bake 55–70 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.If the top browns too fast, tent loosely with foil at the 45-minute mark.
- Cool like you mean it: Let cool in the pan 15 minutes. Lift out using the parchment and cool completely on a rack—at least 1 hour. Slice with a serrated knife for clean cuts.
Preservation Guide
- Room temperature: Wrap tightly or store in an airtight container up to 3 days.Flavor actually improves by day 2. Wild, but true.
- Fridge: Up to 1 week, wrapped well. Bring to room temp or toast lightly before serving for best texture.
- Freezer: Slice, wrap individually, and freeze up to 3 months.Rewarm in a toaster oven at 300°F for 8–10 minutes or microwave 20–30 seconds.
- Moisture tip: Place a small piece of parchment between slices to prevent sticking and sogginess.
Benefits of This Recipe
- One bowl, low effort: No mixer, no stress. This is weekday-baking friendly.
- Moist but sliceable: Thanks to oil and pumpkin puree, you get tender crumbs that don’t fall apart.
- Flexible sweetness: Two sugars deepen flavor without making it cloying. Want less sweet?Dial down the granulated sugar by 2–3 tablespoons, no harm done.
- Spice-forward, not overpowering: Balanced warmth that plays well with coffee, tea, or bold add-ins like chocolate and pecans.
- Meal-prep friendly: Freezes like a champ, great for breakfast, snacks, and sneaky midnight slices. FYI: also amazing as French toast.
Avoid These Mistakes
- Overmixing the batter: Stir just until combined to avoid a tough, tunneling crumb. This is bread, not a gym membership.
- Swapping pumpkin pie filling for puree: Pie filling has sugar and spices already—your loaf will be weirdly sweet and off balance.
- Underbaking: A gummy middle is not “moist.” Check the center.If it jiggles, it’s not done.
- Slicing too soon: Cooling sets the structure. If you cut hot bread, it crumbles and steams out.
- Using old leaveners: Baking soda and powder lose power. If they’re over 6–9 months opened, replace them.Cheap insurance.
Mix It Up
- Cream cheese swirl: Beat 6 oz cream cheese with 2 tablespoons sugar and 1 egg yolk. Dollop and swirl into the batter before baking for cheesecake vibes.
- Streusel top: Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon. Crumble over the batter for a bakery-style crown.
- Glazed finish: Whisk 3/4 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt.Drizzle over cooled loaf. Looks fancy, zero effort.
- Whole-wheat upgrade: Swap 1/2 cup of the AP flour for white whole wheat. Adds nuttiness with minimal texture change.
- Chocolate lovers: Fold in 1/2–3/4 cup dark chocolate chips.Pumpkin + chocolate = dangerously good, IMO.
- Nut & seed crunch: Top with pepitas and a light sprinkle of sugar for a crunchy, photogenic finish.
Bakery-Style Pumpkin Bread
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Parchment Paper
- Wire rack
Ingredients
- 1 3/4 cups all-purpose flour (220g)
- 1 cup granulated sugar (200g)
- 1/2 cup light brown sugar packed (110g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling (240g)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil – 120ml)
- 1/4 cup milk dairy or unsweetened almond milk (60ml)
- 2 tsp pure vanilla extract
- 1/2 cup chopped toasted pecans or walnuts optional
- 1/2 cup chocolate chips optional
- 2 tbsp turbinado sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang. Lightly grease the pan for easy removal.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula until no dry streaks remain. Do not overmix. Fold in nuts or chocolate chips if desired.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle turbinado sugar for a crunchy crust, if using.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment. Let cool completely on a wire rack for at least 1 hour before slicing with a serrated knife.
Notes
FAQ
Can I make this gluten-free?
Yes. Use a cup-for-cup gluten-free baking blend with xanthan gum. Check doneness around the 55-minute mark—GF loaves sometimes bake a touch faster.
Can I use coconut oil or butter instead of neutral oil?
Absolutely.
Melted butter adds rich flavor but may make the loaf slightly denser. Refined coconut oil works, but use it melted and slightly cooled, and expect a hint of coconut unless refined.
Is fresh pumpkin better than canned?
Canned pumpkin puree is consistent and reliable. Fresh can be great, but moisture varies wildly.
If using fresh, strain it in a cheesecloth or over a fine sieve to remove excess water.
How do I prevent the top from cracking?
A small crack is normal and frankly iconic. For a smoother top, bake a tad lower at 340°F and avoid overfilling the pan. But that glossy split?
Chef’s kiss.
Can I make muffins instead?
Yes. Fill lined muffin cups 3/4 full and bake at 350°F for 18–22 minutes, or until a toothpick comes out with moist crumbs. This recipe yields about 12–14 muffins.
What’s the best way to reheat slices?
Toast lightly for 2–3 minutes or warm in a 300°F oven for 8–10 minutes.
A pat of salted butter or a swipe of cream cheese takes it over the top.
Why did my bread sink in the middle?
Likely underbaked, too much moisture, or old leaveners. Also, avoid opening the oven in the first 30 minutes—heat loss can deflate the rise.
My Take
This pumpkin bread is the kind of simple win that upgrades your week. It’s forgiving, fast, and tastes like a cozy afternoon.
The turbinado sugar crust and a handful of dark chocolate chips make it feel bakery-level without any extra hassle.
My go-to move: bake it the night before, let it rest, then slice thick and toast with salted butter. It’s absurdly good with black coffee and a quiet minute to yourself, which, let’s be real, might be the best ingredient of all.
