Introduction
Oh, pumpkin bread! Just the thought of it brings back so many wonderful memories. I remember my grandma baking this every fall, and the smell would just fill our whole house with the coziest, most inviting aroma. It was like a warm hug in edible form. And guess what? You can capture that same magic in your own kitchen with this incredibly easy homemade pumpkin bread recipe. It’s perfect for a quick fall treat, a lovely breakfast option, or even a thoughtful gift for friends and family.
Why You’ll Love This Recipe
- Fast: Whip it up in no time and be baking before you know it!
- Easy: Seriously, even if you’re new to baking, you can totally nail this.
- Giftable: Wrap it up in a pretty ribbon and it’s the perfect homemade present.
- Crowd-pleasing: Everyone, and I mean everyone, will adore this moist and flavorful bread.
Ingredients
Let’s gather everything we need. Don’t worry, it’s all pretty standard stuff you might already have in your pantry or can easily find at the grocery store!
- 1 cup pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. This is the heart of our flavor!
- 3 large eggs: They’ll help bind everything together and give us a nice, moist texture.
- 1 3/4 cups all-purpose flour: The base of our delicious bread.
- 1/2 tsp baking powder & 1 tsp baking soda: These are our leaveners, making sure our bread gets wonderfully fluffy.
- 1 tsp cinnamon, 1/4 tsp ground ginger, & 1/2 tsp nutmeg: These spices are like autumn in a measuring spoon. They give that classic warm, spiced flavor.
- 1 tsp salt: Balances out all the sweetness.
- 1 1/4 cups sugar: For that perfect touch of sweetness.
- 1 tsp vanilla extract: Always a good idea for adding a little extra depth of flavor.
- 1/2 cup coconut oil: Melted, it makes the bread super moist and tender.
- 1/3 cup orange juice: A little secret ingredient that adds a lovely subtle brightness and extra moisture.
- 1/2 cup walnuts & 2 tbsp pumpkin seeds: For a delightful crunch and nutty flavor. Totally optional, but I highly recommend them!
How to Make It
Alright, chef, let’s get baking! It’s a two-bowl kind of operation, and it’s surprisingly simple.
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal. This is key to a perfect loaf that doesn’t stick!
- Dry Ingredients Unite: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar. Give it a good mix so everything is evenly distributed.
- Wet Ingredients Come Together: In a separate medium bowl, whisk the pumpkin puree, eggs, melted coconut oil, vanilla extract, and orange juice until well combined and smooth.
- Combine Everything: Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix here – overmixing can lead to a tough bread, and nobody wants that! A few lumps are totally okay.
- Add the Goodies: Gently fold in the chopped walnuts and pumpkin seeds, if you’re using them.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Cool Down: Once baked, let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Patience here is a virtue! Letting it cool fully means you’ll get cleaner slices and the best flavor.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful base for your own creative touches. Here are a few ideas:
- Oil Swap: No coconut oil? Melted butter or vegetable oil works just as well!
- Nut-Free: If nuts aren’t your thing or you need to avoid them, simply leave them out. The bread will still be delicious! You could also try sunflower seeds for a similar crunch.
- Spice it Up: Feeling adventurous? Add a pinch of ground cloves or cardamom to the spice mix for an extra layer of autumnal flavor.
- Chocolate Lovers Rejoice: Fold in about 1/2 cup of chocolate chips (milk, semi-sweet, or dark!) along with the nuts. It’s decadent and amazing!
- Citrus Twist: For an even brighter flavor, you can add the zest of one orange to the wet ingredients.
Tips for Success
A few little secrets from my kitchen to yours to ensure your pumpkin bread turns out perfectly every single time:
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, making your bread tough. Mix until just combined.
- Room Temperature Eggs: If you can, let your eggs sit out at room temperature for about 30 minutes before you start. They incorporate better into the batter.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to dry bread.
- Prep Ahead: You can easily make the dry ingredient mix a day or two in advance and store it in an airtight container. Then, when you’re ready to bake, just mix the wet ingredients and combine!
- Oven Variations: Ovens can be tricky! If you find your bread is browning too quickly on top before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
How to Store It
This pumpkin bread is almost as good the next day as it is fresh out of the oven. Here’s how to keep it tasting its best:
- At Room Temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: For longer storage, wrap it well and refrigerate for up to a week. The flavor might even deepen a bit!
- Freezing: This bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature. You can also slice it before freezing for easy individual portions.
FAQs
How do I know if my pumpkin bread is fully baked?
The easiest way is the toothpick test! Insert a toothpick or a thin knife into the center of the loaf. If it comes out clean with no wet batter clinging to it, it’s done. If there’s still wet batter, bake for another 5-10 minutes and test again.
Can I use fresh pumpkin instead of canned puree?
You absolutely can! If you use fresh pumpkin, you’ll need to roast or bake it until tender, then puree it. Make sure to drain any excess water to avoid a too-wet batter. Canned puree is generally more consistent in texture and moisture content for baking.
My pumpkin bread came out a bit dense. What did I do wrong?
The most common culprit for dense quick breads is overmixing. Try to mix the wet and dry ingredients only until they are just combined. A few streaks of flour are okay! Also, ensure your baking soda and baking powder are fresh.
Can I make muffins with this recipe?
Yes, you can! This recipe makes fantastic pumpkin muffins. Line a muffin tin with paper liners and fill each cup about two-thirds full. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Homemade Pumpkin Bread
Equipment
- Loaf pan greased and floured or lined with parchment paper
- Large bowl
- Medium bowl
- Whisk
- Wire rack
- toothpick for testing doneness
Ingredients
Main ingredients
- 1 cup pumpkin puree pure pumpkin puree, not pumpkin pie filling
- 3 large eggs
- 1.75 cups all-purpose flour
- 0.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 0.25 tsp ground ginger
- 0.5 tsp nutmeg
- 1 tsp salt
- 1.25 cups sugar
- 1 tsp vanilla extract
- 0.5 cup coconut oil melted
- 0.33 cup orange juice
- 0.5 cup walnuts chopped, optional
- 2 tbsp pumpkin seeds optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar.1 cup pumpkin puree
- In a separate medium bowl, whisk the pumpkin puree, eggs, melted coconut oil, vanilla extract, and orange juice until well combined and smooth.1 cup pumpkin puree
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
- Gently fold in the chopped walnuts and pumpkin seeds, if you're using them.1 cup pumpkin puree
- Pour the batter into your prepared loaf pan and spread it out evenly. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely.