Pumpkin Bread

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This pumpkin bread is the perfect treat for a chilly fall day. It's loaded with pumpkin flavor.

Pumpkin Bread

This Pumpkin Bread is a must-have during the fall season, bringing together the flavors of pumpkin and warm cinnamon spices.

It’s easy to prepare and makes for a comforting and delicious breakfast, snack, or dessert.

I love how easy it is to make it slightly different. It's so easy to add chocolate chips, nuts, or a topping of roasted pepitas.

It makes your house smell like fall also.

Whether you're baking it for a special occasion or just craving something cozy, this pumpkin bread is sure to become a favorite.

Ingredients

All-purpose flour: All purpose flour works well in this recipe.

Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.

Cane sugar (or regular white sugar): Cane sugar has a slightly more natural, deeper flavor, but regular white sugar works just as well.

Light brown sugar: Be sure to pack the brown sugar tightly for accurate measuring.

Avocado oil: This is a great neutral oil that adds moisture without altering flavor. You can also substitute it with vegetable oil or melted coconut oil.

Large eggs: Pull out of the fridge about 30-60 minutes before making to allow them to come to room temperature.

Ground cinnamon

Baking soda: Be sure to measure accurately, as too much or too little can affect the bread’s consistency.

Salt

Vanilla extract: If possible, use pure vanilla extract.

How to Make

Preheat your oven to 375°F and preparing a loaf pan. You can either line it with parchment paper for easy removal or, if your pan is non-stick, simply spray it with cooking spray and set it aside.

In a medium-sized bowl, whisk together the flour, salt, baking soda, and cinnamon, making sure everything is well-combined. Set this dry mixture aside for later.

In a larger bowl, mix both sugars and the pumpkin puree until fully combined.

Then, add the eggs, avocado oil, and vanilla extract, stirring until the mixture is smooth.

Once the wet ingredients are blended, gradually stir in the flour mixture, being careful not to overmix—just mix until everything is incorporated. Overmixing can result in a dense bread.

Once the batter is ready, transfer it to the prepared loaf pan, smoothing the top.

Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan on a cooling rack for 5-10 minutes before slicing and serving.

Enjoy warm or at room temperature!

Tips

Here’s some tips for making this pumpkin bread:

• Use room temperature ingredients – Bring your eggs and pumpkin puree to room temperature before mixing.
• Don’t overmix the batter – Once you add the dry ingredients to the wet, stir just until combined. Overmixing can result in a dense or tough loaf.
• Add-ins – Customize your pumpkin bread by adding chocolate chips, chopped nuts, or dried cranberries. You can also top the batter with roasted pepitas if you want.
• Swap the oil – If you don’t have avocado oil, you can use vegetable oil, melted coconut oil, or even melted butter. Each will slightly alter the flavor but still give great results.
• Check for doneness – Every oven is different, so keep an eye on your loaf around the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the bread is done.
• Pumpkin pie spice – If you want more pumpkin spice flavor, you can swap the cinnamon for pumpkin pie spice, which includes nutmeg, cloves, and allspice.

Leftovers & Storage

If you have leftover pumpkin bread, after it's cooled wrap it in plastic wrap or transfer to an airtight container.

It can be kept on the counter for up to 3 days or in the refrigerator for up to 1 week.

Freezing Instructions:

You can freeze pumpkin bread if you want.

To freeze, let the bread cool completely.

Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag or container.

The bread can be frozen for up to 3 months.

When you're ready to eat, thaw the bread in the refrigerator overnight or at room temperature for a few hours.

F.A.Q.'s

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