Description
This homemade pumpkin bread recipe delivers moist texture, warming spices, and bakery-quality results with fewer calories per slice. Perfect for fall baking, it’s tested and perfected for consistent, delicious results.
Ingredients
Scale
Essential Ingredients:
- 1⅔ cups all-purpose flour (or whole wheat flour substitute)
- 1¼ cups granulated sugar (or coconut sugar)
- 1 cup pumpkin puree (not pie filling)
- ½ cup unsalted butter, softened (or coconut oil)
- ½ cup warm milk (plant-based milk works)
- 2 large eggs, room temperature (or flax eggs for vegan)
Aromatic Spice Blend:
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Leavening Agents:
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Prep oven: Preheat to 350°F. Grease pan and line with parchment for easy release.
- Mix dry: Whisk flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
- Cream butter & sugar: Beat butter and sugar 2 minutes until fluffy.
- Add eggs: Mix in eggs one at a time until smooth.
- Add pumpkin & vanilla: Blend until incorporated.
- Combine: Fold dry mixture gently into wet until just combined.
- Mix milk: Fold in warm milk until batter is smooth and pourable.
- Bake: Pour into pan. Bake 45–55 minutes depending on pan. Toothpick should come out with moist crumbs.
- Cool: Rest 15 minutes in pan, then cool on wire rack before slicing.
Notes
Always use plain pumpkin puree (not pie filling). Overmixing makes dense bread – fold gently for light texture.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Baking, Bread, Fall Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 229
- Sugar: 32g
- Sodium: 170mg
- Fat: 1g
- Saturated Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, homemade pumpkin bread, moist pumpkin loaf, fall baking, spiced quick bread