Pumpkin bread is a cozy, moist treat perfect for autumn. Its rich pumpkin flavor combined with warm spices makes it a comforting snack or breakfast. Baking it in a 9×9 pan ensures a thick, evenly baked loaf that’s easy to slice and share.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (100 g) granulated sugar
<1/2 cup (100 g) packed light brown sugar
<2 large eggs
<1/2 cup (120 ml) vegetable oil or melted unsalted butter
<1 cup (240 g) canned pumpkin puree (not pie filling)
<1 teaspoon vanilla extract
<1/4 cup (60 ml) milk (dairy or plant-based)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and oil. Beat with a hand or stand mixer on medium speed until smooth and well combined, about 2 minutes.
- Add the pumpkin puree and vanilla extract to the wet mixture. Mix until fully incorporated. Then, gradually add the milk and mix just until combined.
- Slowly add the dry ingredients into the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Do not overmix, as this can make the bread dense.
- Pour the batter into the prepared 9×9 pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- For a richer flavor, substitute half of the vegetable oil with melted butter.
- If you don’t have canned pumpkin, you can use homemade pureed roasted pumpkin, but adjust the moisture content accordingly.
- To keep the bread moist longer, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, use a 1:1 gluten-free flour blend, but expect slightly different texture and baking time.
Serving Suggestions
Serve pumpkin bread warm or at room temperature, topped with a dusting of powdered sugar or a drizzle of cream cheese glaze. It pairs beautifully with a cup of coffee or tea, making it an ideal breakfast or afternoon snack. You can also serve slices topped with butter, honey, or jam for added flavor.
Variations
- Chocolate Chip Pumpkin Bread: Fold in 1/2 to 1 cup of chocolate chips into the batter before baking for a chocolaty twist.
- Nutty Pumpkin Bread: Add 1/2 cup of chopped walnuts, pecans, or pumpkin seeds to the batter for added crunch.
- Vegan Pumpkin Bread: Replace eggs with flaxseed or chia seed eggs (1 tablespoon ground seeds + 3 tablespoons water per egg) and use plant-based milk and oil.
- Spiced Pumpkin Bread with Cranberries: Mix in 1/2 cup dried cranberries for a tart contrast to the sweet pumpkin flavor.
Storage and Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for about 10 minutes. If frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this pumpkin bread gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. Keep in mind that gluten-free flours can affect texture, so adjustments may be needed for best results.
Is canned pumpkin necessary, or can I use fresh pumpkin?
While canned pumpkin is convenient and consistent, you can use fresh pureed roasted pumpkin. Just ensure it’s cooked and pureed smooth, and adjust moisture content if necessary.
How do I know when the pumpkin bread is done?
The best indicator is a toothpick inserted into the center—if it comes out clean or with a few moist crumbs, the bread is ready. Overbaking can dry out the bread, so start checking around the 50-minute mark.
Can I add nuts or chocolate chips?
Absolutely! Fold in 1/2 to 1 cup of chopped nuts or chocolate chips before baking. This adds texture and flavor, making the bread even more delicious.
What’s the best way to store pumpkin bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat slices in the microwave or oven before serving for the best experience.
Can I make mini loaves or muffins from this recipe?
Yes, you can portion the batter into muffin tins or mini loaf pans. Adjust baking times to approximately 20-25 minutes for muffins and 30-40 minutes for mini loaves. Check for doneness with a toothpick.
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