Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9×5” loaf pan and set it aside.
- Combine flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a small bowl.
- Whisk pumpkin puree with melted butter in a large bowl.
- Stir in both sugars until blended and free of lumps.
- Mix in eggs and vanilla.
- Stir the dry mixture into the wet ingredients until smooth.
- If using optional mix-ins such as chocolate chips, cinnamon chips or walnuts, fold them in evenly.
- Transfer the batter to the prepared pan, smoothing its surface with a spatula.
- Bake for 60–65 minutes, until a cake tester inserted in the middle comes out clean.
- Leave the bread in its pan on a wire rack for at least 1 hour before removing, or allow it to cool overnight.
Notes
Storage: Keep the pumpkin bread refrigerated in an airtight container for up to 1 week.
Refrigeration: Chilling the bread makes its crust softer.
Freezing: Cool the loaf completely, wrap the whole loaf or individual slices in plastic wrap, and freeze in an airtight container for up to 2 months.
Homemade Pumpkin Pie Spice: For 1 Tablespoon, combine 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves and ½ tsp allspice.
Pumpkin Puree: A 15-ounce can provides the required 1 ½ cups. Fresh pumpkin puree also works if excess water is drained to prevent a runny consistency.
Salted Butter: Unsalted butter, coconut oil, canola oil or ghee can be substituted.
Brown Sugar: Either light or dark brown sugar works. Dark brown sugar creates a stronger molasses flavor.
Granulated Sugar: White granulated sugar works, including organic cane sugar.
All-Purpose Flour: Bread flour or pastry flour can also be used. All-purpose gluten-free baking flour is another option.
Pumpkin Pie Spice: Use a store-bought blend or make your own.
Optional Mix-ins: Add up to 1 cup of chocolate chips, cinnamon chips, nuts, white chocolate chips, raisins or dried cranberries.
Baking: Place the loaf on the lowest oven rack to help prevent excessive browning. Cover loosely with foil if the top browns too quickly.
Doneness: The loaf should have a set top, lightly browned edges and a center that passes the toothpick test.
Cooling: Let the bread cool in its pan for at least 1 hour before transferring it to a cooling rack.
Serving: Suitable for breakfast, snacks or dessert. Serve with cinnamon honey butter, pumpkin butter or apple butter.
Double Batch: The recipe can be doubled and baked in two 9×5″ loaf pans or 4–6 mini loaf pans.
Nutrition: Nutritional values are automatically calculated estimates.
Refrigeration: Chilling the bread makes its crust softer.
Freezing: Cool the loaf completely, wrap the whole loaf or individual slices in plastic wrap, and freeze in an airtight container for up to 2 months.
Homemade Pumpkin Pie Spice: For 1 Tablespoon, combine 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves and ½ tsp allspice.
Pumpkin Puree: A 15-ounce can provides the required 1 ½ cups. Fresh pumpkin puree also works if excess water is drained to prevent a runny consistency.
Salted Butter: Unsalted butter, coconut oil, canola oil or ghee can be substituted.
Brown Sugar: Either light or dark brown sugar works. Dark brown sugar creates a stronger molasses flavor.
Granulated Sugar: White granulated sugar works, including organic cane sugar.
All-Purpose Flour: Bread flour or pastry flour can also be used. All-purpose gluten-free baking flour is another option.
Pumpkin Pie Spice: Use a store-bought blend or make your own.
Optional Mix-ins: Add up to 1 cup of chocolate chips, cinnamon chips, nuts, white chocolate chips, raisins or dried cranberries.
Baking: Place the loaf on the lowest oven rack to help prevent excessive browning. Cover loosely with foil if the top browns too quickly.
Doneness: The loaf should have a set top, lightly browned edges and a center that passes the toothpick test.
Cooling: Let the bread cool in its pan for at least 1 hour before transferring it to a cooling rack.
Serving: Suitable for breakfast, snacks or dessert. Serve with cinnamon honey butter, pumpkin butter or apple butter.
Double Batch: The recipe can be doubled and baked in two 9×5″ loaf pans or 4–6 mini loaf pans.
Nutrition: Nutritional values are automatically calculated estimates.