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Get ready to fall in love with this fluffy, flavorful pumpkin bread recipe. It’s packed with pumpkin puree and cozy spices and loaded with flavor!
This pumpkin bread is one of my favorite bread recipes! It’s incredibly sweet and flavorful, super easy to make, and, best of all, you don’t need a mixer!
We are in all-out fall mode here. We are finally out of zucchini, so no more zucchini bread this year. We are now on to pumpkin muffins, whole grain gingerbread, and making our own persimmon puree! Which, by the way, would be an excellent alternative to pumpkin puree!
Let’s just say I like to embrace the fall season fully!
Table of Contents
Why you will love this pumpkin bread recipe
- This pumpkin bread is made with the perfect balance of moisture to ensure every bite is moist and tender. Sort of like my whole grain pumpkin roll!
- I love enjoying this pumpkin bread on the back deck with a hot cup of coffee in the morning!
- This recipe is a breeze to follow, even for baking newbies. Just mix, pour, and bake!
What you will need for this recipe
- Flour: I prefer using all-purpose flour for this recipe because it gives the bread a nice fluffiness. You can use gluten-free flour, such as almond flour, as an alternative.
- Baking soda and baking powder: I always use both baking soda and baking powder in my bread for the best rise.
- Spices: I love the way these spices complement the sweetness of the pumpkin.
- Butter: Make sure the butter is softened for best results!
- Sugars: The combination of white and brown sugar provides sweetness and helps to create a moist and tender texture.
- Eggs: Bind the ingredients together and contribute to the moisture and richness of the bread.
- Pumpkin puree: While I generally always use canned pumpkin puree for convenience, you can also make your own.
- Whole milk: Whole milk is definitely my favorite milk for this bread, though you can use your favorite milk, including skim or coconut milk.
Variations
- Keep it fun by adding chocolate chips or chopped walnuts! I even make a similar variation using cranberries in my whole grain cranberry bread recipe.
- This recipe can be made using almond flour. The bread will end up a tad more dense but still tasty!
- If you have fresh pumpkins on hand, that would make a great alternative to canned pumpkin puree.
- I also like mixing things up with fruit, just like I do in my whole wheat blueberry bread, and it works beautifully here, too.
Pumpkin bread recipe
Step 1: Preheat the oven to 325°F. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
Step 2: In a separate, smaller bowl, combine the softened butter, white sugar, brown sugar, eggs, pumpkin puree, and whole milk.
Step 3: Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spatula until just combined. Be careful not to overmix.
Step 4: Pour the batter into the prepared cast iron bread pan. Bake uncovered for 30 minutes. Loosely cover with foil and continue baking for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.
Note: This recipe yields enough batter for one large loaf or two smaller loaves. If dividing the batter into two loaves, reduce the cooking time accordingly.
Expert tips
This is the perfect amount of batter for an 8.5×4.5-inch cast iron loaf pan.
You can use oil instead of butter in this recipe, though I find it to be plenty moist with the butter.
If you mix the wet ingredients by hand, you will notice some small clumps of butter in the batter. Don’t worry about it; it will turn out fine!
Recipe FAQs
Yes, fresh pumpkin puree works just as well as canned pumpkin puree.
Pumpkin bread can be stored on the counter once its cooled, and in an airtight container for 2-3 days.
Yes, wrap it tightly in plastic wrap and freeze for longer storage.
Well, that’s all for today! I am all pumpkined out. I’ve been making pumpkin bread all day, as well as testing out a few variations to my pumpkin yogurt recipe, which, if you haven’t had, um, stop what you are doing and try it. It’s seriously the easiest thing you’ll ever make!
Related recipes
- How to bake bread in a cast iron loaf pan
- Easy cast iron waffle recipe
- Cast iron pancakes
- Baked persimmons
If you tried this Pumpkin Bread Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pumpkin Bread Recipe
Equipment
- 8.5×4.5 cast iron loaf pan
Ingredients
- 2 cup flour leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 12 tbsp butter softened (1 1/2 sticks)
- 1 cup pure granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 1/4 cup whole milk
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a separate, smaller bowl, combine the softened butter, white sugar, brown sugar, eggs, pumpkin puree, and whole milk.
- Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared cast iron bread pan. Bake uncovered for 30 minutes. Loosely cover with foil and continue baking for an additional 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- This recipe yields enough batter for one large loaf or two smaller loaves. If dividing the batter into two loaves, reduce the cooking time accordingly.
- You can use oil instead of butter in this recipe, though I find it to be plenty moist with the butter.
- If you mix the wet ingredients by hand, you will notice some small clumps of butter in the batter. Don’t worry about it; it will turn out fine!
Mmm, this is so delicious!
Made this in 2 shallow loaf pans and it turned out perfect!