Moist Classic Pumpkin Bread Loaf

There's something deeply comforting about the aroma of freshly baked pumpkin bread wafting through the kitchen. This classic loaf combines the earthy sweetness of pumpkin purée with a warming blend of cinnamon, nutmeg, cloves, and ginger, creating a tender, moist bread that captures the essence of cozy autumn baking. Whether enjoyed as a breakfast treat with a cup of coffee or as an afternoon snack, this pumpkin bread delivers the perfect balance of spice and sweetness in every slice.

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The secret to this pumpkin bread's exceptional texture lies in using pure pumpkin purée, not pie filling, which lets the natural sweetness shine. The dual sugar approach—granulated for sweetness and brown sugar for moisture and depth—creates a golden crust and tender interior. As the bread bakes, your kitchen fills with the intoxicating scent of autumn spices, building anticipation for that first warm, buttery slice.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups (340 g) pumpkin purée (not pumpkin pie filling)
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• ½ cup (120 ml) vegetable oil (or melted unsalted butter)
• ¼ cup (60 ml) milk
• 1 teaspoon vanilla extract
• Optional: ½ cup (60 g) chopped walnuts or pecans
• Optional: ½ cup (85 g) chocolate chips

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper for easy removal.

Step 2

In a large bowl, whisk together all dry ingredients: flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.

Step 3

In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until well combined.

Step 4

Add the wet mixture to the dry ingredients. Gently fold until just combined; do not overmix.

Step 5

If using, fold in nuts or chocolate chips.

Step 6

Pour the batter into the prepared loaf pan and smooth the top.

Step 7

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Zusatztipps für die Zubereitung

For the best results, ensure your pumpkin purée is at room temperature before mixing, which helps incorporate ingredients more evenly. If using melted butter instead of oil, let it cool slightly so it doesn't cook the eggs when combined. The batter should be thick and glossy—avoid overmixing, which can develop gluten and create a tough texture. A toothpick test is crucial: it's done when it comes out clean or with just a few moist crumbs, but never wet batter.

Varianten und Anpassungen

This versatile recipe welcomes endless customization. Swap chocolate chips for white chocolate chunks or dried cranberries for tart contrast. For a crunchier topping, sprinkle the batter with turbinado sugar or chopped pecans before baking. If you prefer a healthier version, reduce the sugar by one-quarter and add a tablespoon of maple syrup. For extra protein, substitute half the all-purpose flour with whole wheat flour or almond flour.

Serviervorschläge

Serve thick slices warmed slightly with a pat of salted butter melting into the tender crumb. For an indulgent treat, top with cream cheese frosting or a drizzle of maple glaze. This pumpkin bread pairs beautifully with a hot cup of coffee, chai tea, or spiced apple cider. It's also perfect for gift-giving—wrap a whole loaf in parchment and tie with baker's twine for a thoughtful homemade present.

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This pumpkin bread stores beautifully wrapped tightly at room temperature for up to three days, developing even more moisture and flavor over time. For longer storage, slice and freeze individual portions in airtight bags for up to two months—perfect for quick breakfasts or unexpected guests. Whether you're baking for a holiday gathering, weekend brunch, or simply to fill your home with the warm, inviting scent of autumn spices, this classic pumpkin bread is sure to become a cherished favorite in your baking repertoire.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned purée?

Yes, you can use fresh pumpkin purée. Roast or boil peeled pumpkin until tender, then purée until smooth. Drain excess liquid before using to maintain the proper batter consistency.

→ How do I know when the pumpkin bread is done baking?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. If it shows wet batter, continue baking in 5-minute increments until done.

→ Can I make this pumpkin bread gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may be slightly denser but still delicious. Ensure all other ingredients, including baking powder and spices, are certified gluten-free.

→ What's the best way to store pumpkin bread?

Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, slice and freeze individual portions in freezer-safe bags for up to 2 months.

→ Can I reduce the sugar in this loaf?

You can reduce the granulated sugar to ½ cup, though this may affect moisture retention and browning. The brown sugar provides moisture and caramel notes, so keeping it is recommended for the best texture and flavor.

→ Why did my loaf sink in the middle?

Sinking usually indicates underbaking or opening the oven too early. Ensure the loaf is fully cooked before removing from the oven, and avoid checking on it during the first 45 minutes of baking time.