Save Pin The scent of autumn filled my kitchen the first time I made this pumpkin bread, steam rising from the oven and curling around my face when I opened the door. I'd bought too many cans of pumpkin puree during a seasonal sale and was determined not to waste them. The recipe came from my grandmother's handwritten collection, smudged with butter stains and notes in the margins. What began as a practical solution to excess ingredients quickly became a tradition I couldn't wait to revisit each fall.
Last October, my neighbor knocked on my door during a power outage, looking frazzled with three kids bouncing off the walls from boredom. I happened to have two loaves of this pumpkin bread cooling on the counter. We sat on my porch wrapped in blankets, the kids suddenly quiet as they devoured thick slices while watching the utility trucks work down the street. Sometimes comfort comes from the simplest things.
Ingredients
- Pumpkin puree: Make sure to use plain pumpkin puree rather than pumpkin pie filling, which already contains spices and sweeteners that would throw off the balance.
- Spice blend: The combination of cinnamon, nutmeg, cloves and ginger creates that signature fall flavor, but I often add a pinch extra of ginger because it adds brightness to the earthier spices.
- Brown sugar: The molasses content in brown sugar brings depth and moisture to the bread, creating that perfect tender crumb.
- Vegetable oil: While butter adds flavor, oil creates a more reliably moist texture that stays fresh longer.
- Optional add-ins: Chopped nuts add wonderful texture contrast, while chocolate chips create pockets of melty goodness throughout the loaf.
Instructions
- Prep your pan properly:
- Grease that 9x5-inch loaf pan generously, then line with parchment paper with overhang on the long sides. This creates handles for lifting the finished loaf out cleanly.
- Whisk dry ingredients thoroughly:
- Spend an extra moment making sure your spices and leaveners are evenly distributed throughout the flour. This prevents pockets of baking soda that could leave bitter spots.
- Mix wet ingredients until smooth:
- The pumpkin mixture should look uniform with no streaks of egg visible. I like to whisk vigorously until it lightens slightly in color.
- Combine with a gentle touch:
- When adding wet ingredients to dry, use a folding motion rather than stirring aggressively. The batter should look just combined with a few small streaks of flour still visible.
- Check for doneness carefully:
- Start checking at the 55-minute mark by inserting a toothpick into the center. A few moist crumbs are perfect, but wet batter means it needs more time.
- Practice patience:
- The cooling period is crucial for texture development. Let it rest in the pan for exactly 10 minutes before transferring to a rack.
Save Pin My daughter called from college last fall, homesick and overwhelmed with midterms. I packed up a loaf of this pumpkin bread, wrapped it in foil and overnight-shipped it to her dorm. She called me in tears when it arrived, saying the smell alone transported her home before she even took a bite. Food has a way of bridging physical distance when nothing else can.
Storage and Freezing Tips
This pumpkin bread actually improves with time as the flavors meld and deepen. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to three days, though it rarely lasts that long in my house. For longer storage, slice the completely cooled loaf, place parchment paper between slices, wrap tightly in plastic then foil, and freeze for up to two months. Individual slices can be thawed at room temperature in about 30 minutes or quickly warmed in the microwave for a perfect on-demand treat.
Flavor Variations
While the classic recipe stands perfectly on its own, I sometimes like to play with flavor profiles depending on my mood or the occasion. Swapping the vanilla extract for maple extract creates a wonderful Canadian-inspired twist. Adding a tablespoon of finely grated orange zest brightens the flavor profile beautifully. For a more indulgent version, I sometimes sprinkle the batter with a cinnamon-sugar mixture just before baking to create a crackly sweet crust on top.
Serving Suggestions
Over the years, I've discovered countless ways to elevate this humble loaf beyond just slicing and serving. Toasting a slice until just crisp on the edges and then spreading with salted butter creates a contrast of textures that's absolutely divine. A thin layer of cream cheese transforms it into something that feels almost like cheesecake for breakfast. Warming a thick slice for 15 seconds in the microwave and topping with a scoop of vanilla ice cream makes for an impressive yet effortless dessert.
- Try serving alongside a cheese board with sharp cheddar and green apple slices for a surprising sweet-savory combination.
- Cube leftover bread, toast it lightly, and use as croutons on a fall salad with roasted squash and cranberries.
- Blend any stale pieces into breadcrumbs and use as a streusel topping for baked apples.
Save Pin This recipe has traveled with me through apartments, houses, and life phases, adapting slightly with each kitchen but remaining fundamentally unchanged in its ability to bring comfort. I hope it finds a special place in your recipe collection too.
Recipe FAQs
- → Can I substitute pumpkin purée with fresh pumpkin?
Yes, but fresh pumpkin needs proper preparation. Roast and purée fresh pumpkin, then strain through cheesecloth to remove excess moisture. Use the same volume as canned purée.
- → What if my loaf is browning too quickly?
Tent the top loosely with aluminum foil halfway through baking to prevent over-browning while the interior continues cooking. Remove the foil for the final 10 minutes.
- → How do I know when the loaf is fully baked?
Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. The loaf should also spring back when lightly pressed on top.
- → Can I make this without eggs?
You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use applesauce. Let the mixture sit for 5 minutes before incorporating.
- → What's the best way to store this loaf?
Wrap cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months.
- → Can I use oil instead of butter?
Yes, vegetable oil and melted butter are interchangeable in this loaf. Both create a moist crumb. Use the same volume as called for in the ingredients.