Pumpkin Bread Recipe

Pumpkin Bread Recipe

Pumpkin Bread Recipe

I just whipped up this Pumpkin Bread in about 10 minutes!

The bake time (about an hour) is agony once you start to smell you kitchen fill with warm pumpkin pie and cinnamon spices!

If you are like me, you may start poking around a bit early to prod it along (however no amount of poking or prodding is going to make it bake faster)

So, just wait patiently then devour 3 pieces as soon as you are able to cut it!

Hehe, yeah I’m just that way when it comes to pumpkin anything!

It’s sort of like my fall addiction that gives my other addiction ~ chocolate ~ a good challenge!

This bread is really simple to make, it’s an alternating creaming method meaning we will alternate the dry ingredients with the liquid in order to avoid over-saturating and “breaking” the mix.

You can also bake this Pumpkin Bread Recipe into Pumpkin Muffins if you prefer.

The entire recipe will make about 10 muffins, filled ¾ to the top of each muffin cup.

I’d honestly suggest doubling this recipe to make 2 loaves since the 1st loaf will seriously be gone before you even know what happened!

For those wanting the exact measurements of the pan I used CLICK HERE!

Ok~ Or DON’T click there- the measure is 8.5 in x 4.5 in x 2.75 in

5.0 from 1 reviews
Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Be sure all ingredients are at room temperature
Prepare a standard sized loaf pan with Pan Grease
Author:
Serves: 1 loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Unsalted Butter 6 Tablespoons (84g)
  • Eggs large 2 (100g)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Whole Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Cream the butter and the sugar together until light and fluffy approx 5 minutes.
  2. Combine the vanilla extract with the eggs and slowly add to the creaming mixture on at a time, be sure to scrape the sides of the bowl to ensure even mixing.
  3. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  4. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  5. Next combine the milk with the pumpkin and add half of it to the creamed mixture.
  6. Mix just until combined, scrape bowl to mix evenly.
  7. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  8. Finishing with the last portion of flour.
  9. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1- loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Solid Vegetable Shortening 6 Tablespoons (84g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Almond Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar together until light and fluffy approx 5 minutes.
  4. Combine the vanilla extract with flax eggs and slowly add to the creaming mixture, be sure to scrape the sides of the bowl to ensure even mixing.
  5. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  6. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  7. Next combine the almond milk with the pumpkin and add half of it to the creamed mixture.
  8. Mix just until combined, scrape bowl to mix evenly.
  9. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  10. Finishing with the last portion of flour.
  11. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months
 

 

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31 Comments

  1. I just made a delightful banana bread and I have 2 apple,pecan pies baking!
    No,I’m not eating them ALL by myself…hubby works out of town,so I’m sending a pie and banana bread with him,so he can share with his buds.
    I’m thinking,pumpkin is the next flavor of the day!
    What about freezing quick breads?
    I’ve done it before,but I’d like to make and freeze all the different breads that I give for Christmas, but I don’t want them to taste (old).
    I have a new Food Saver.
    I’m wondering if I wrapped them up that way,if they’d be presentable for Christmas giving,in the gift baskets I make.
    Let the baking season begin!!

  2. Gretchen, thank you so much for “veganizing” recipes. What a great thing to do! I have vegan friends and it is difficult to find good vegan recipes for bakery (especially ones that do not call for a diverse amount of unusual ingredients). Your recipes are wonderful and tasty, and now I have delicious and easy recipes to serve to my friends. I sure hope to see more!

  3. Hi Gretchen,
    Love your recipes…you make it all look so easy!
    Quick question on the pumpkin bread recipe…you say to ues a standard sized loaf pan – is that 8*4 or 9*5? or does it matter?

    thanks for your time,
    Elaine

  4. Hi Gretchen! This bread is soooo good! Like your suggestion, I made 2 loaves. I added mini choc chips to one and that was my kids favorite. I was fine with that, as I had one loaf all to myself! Thanks so much.

    -Victoria

  5. Gretchen,

    I would like the bread to have a little more pumpkin flavor. Can I substitute out the milk for more pumpkin (in excess of the 1 cup stated)? I wouldn’t want to just add more pumpkin because I think the bread would be too moist and not cook properly.

  6. Would this recipe work if I browned the butter with the sugar (like in your banana bread) instead of creaming it? Your banana bread is my favourite thing in the world and I am trying to find similar recipes 🙂

      1. Thought so, I went on and did the original recipe (turned out great) and will try the banana bread method with pumpkin substitution on my next off day to see how it will compare. 🙂

  7. I just made the pumpkin bread this morning for breakfast. It is delicious; the best pumpkin bread I have made. The textre is perfect–not too dense and not too fluffy. Thank you for this recipe and all the others. I plan to make the pumpkin whoopie pies, banana bread and the caramel-chocolate tart in the near future.

  8. Your pumpkin bread is delicious. I added chocolate chips to it as well since I love chocolate and pumpkin together. My boys LOVE it. In fact, my 7 year old came up to me and said, “Thank you! I love this bread! You are the best mommy ever!” Thank you, Gretchen, for making me the best mommy ever!

  9. Hi Gretchens……I’m from India and I follow you last one year, really U and your recipe are fanatic so as per flowing you recipe I made so may type of cake & other….
    So I want to make the pumpkin bread but I can’t Search the video for this recipe so you are request to that please provide the video for pumpkin bread.
    And my 2nd request to you are that how can made the fondant or sugar roll for cake Decorating or cover the cake top for going the next level….and I try 2-3 time to Follow other provide recipe but it’s not up to mark so plz plz ….teach us for make fondant and also foundation.

    Thank you & with Love………..for teach great recipe and consult…

    1. hi Thanks for the continued support!! I was not able to film a video for this recipe, Im sorry- the days got away from me and I barreled straight into Christmas chaos! LOL
      I plan to make fondant in the future so stay tuned! thanks!

  10. Hi Gretchen, I have a challenge for you. I have been trying to recreate a childhood favorite which is no longer available. Do you remember Thomas’ Date nut bread? It was dark, moist and flavorful. I can’t seem to get the depth of flavor or moistness I remember. Thanks, eileen

  11. Gretchen, hi, i was wondering if u can help me make this a Ketone friendly recipe. My Mom loves pumpkin anything and its hard sometimes to find things she can eat that has low carbs. So i am replacing most of my regular recipes with Keto friendly versions. Thanks and i pray that you can help me with this. Kristina Copeland
    .

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