Soft and moist pumpkin bread filled with delicious fall flavors. A classic fall recipe that will become one of your favorites!
When I think of fall recipes, moist pumpkin bread is one of the first thing that comes to mind. It’s a classic recipe that everyone always loves and looks forward to enjoying once the season hits.
What I love about baking with pumpkin puree is how moist and soft it makes the texture of your baked goods. And this bread is no exception. It has the best texture and is full of delicious pumpkin spice flavor. We love to enjoy a slice of warm pumpkin bread with a slab of butter. Sometimes we even add chocolate chips to give it an extra sweet flavor. So easy and super yummy!
How to make pumpkin bread
Scroll down for the printable pumpkin bread recipe.
- Preheat oven. Preheat your oven to 350°F and grease a 9×5″ pan.
- Mix dry ingredients. Whisk together flour, baking soda, baking powder, salt and pumpkin spice in a medium-sized bowl (photo 2).
- Mix wet ingredients. In a large bowl, mix together pumpkin, eggs, sugar, vanilla, oil and water. Slowly add dry mixture to the wet mixture and stir just until combined (photos 3 and 4).
- Bake. Bake for 60-65 minutes, or until a tooth pick comes out clean.
- Let cool. Allow to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!
- Chocolate chips: To make chocolate chip pumpkin bread, fold in 1/2 cup chocolate chips.
- Crumb topping: Sprinkle a crumble topping on top of the batter right before baking.
- Cheesecake layer: You can add a creamy cheesecake layer in the middle, similar to this pumpkin cream cheese bread.
- Bananas: Have extra bananas laying around? Add some to the batter to make pumpkin banana bread.
- Nuts: Chopped walnuts or pecans would make a great addition. Simply fold them into the batter.
- Glaze: Drizzle a powdered sugar glaze on top for some added sweetness.
- Muffins: This recipe works great for pumpkin muffins too. Prepare batter as directed, then pour into muffin tins and bake for 20 to 25 minutes.
Great for freezing!
This recipe is perfect for freezing! Because it’s so moist and delicious, it doesn’t dry out in the freezer. When I’m planning on freezing mine, I usually double the recipe and freeze one of the loaves for later.
- To freeze: Make sure it has cooled completely, then wrap in plastic wrap or foil. Place the wrapped loaf in a freezer bag and store in the freezer for up to 3 months. I like to add a freezer label on top with the name and date made, so that I know when to use the bread by.
- To thaw: Let thaw in the fridge overnight before enjoying. You can also let it sit at room temperature for a few hours to thaw as well. Just be sure to keep it wrapped when thawing so that it stays moist!
More pumpkin recipes to try:
- Pumpkin bars w/ cream cheese frosting
- Pumpkin chocolate chip blondies
- Soft pumpkin cookies w/ caramel frosting
- Pumpkin bundt cake
- Preheat oven to 350°F. Grease a 9x5" loaf pan.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin spice. Set aside.
- In a large bowl, mix together the pumpkin, eggs, sugar, vanilla, oil and water. Slowly add flour mixture to the pumpkin mixture and mix just until combined.
- Bake for 60-65 minutes, or until a tooth pick comes out clean.
- Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!