A super classic recipe for Pumpkin Bread. Perfect for the fall season!

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Pumpkin bread is probably the most notorious fall recipe. I make it every year and I’m sure some of you do as well. If you’re reading this it’s because you want a classic and super easy pumpkin bread recipe. No alternatives, not gluten free, not labeled as healthier, just a straight up simple pumpkin bread.

This recipe will deliver you just that and it will be FULL of flavor…and dare I say this dreaded word…moist! It’s so moist which is 100% a necessity for pumpkin bread. No dry loafs here.

How Do I Make My Loaf Moist and Not Dense?

The key to making any loaf bread moist, light, and fluffy is room temperature eggs and room temperature butter. Room temperature eggs add air and fluffiness to the loaf. Room temperature butter is easier to beat than cold butter, therefore you will have a better consistency if you leave the butter out at room temperature before beating with the sugar.

What Ingredients are Needed for this Classic Pumpkin Bread Recipe?

Pumpkin Puree: We’re using 100% pumpkin puree from a can. Just make sure you’re using pumpkin puree and not pumpkin pie filling!

Nutmeg & Cinnamon: We’re keeping this classic with just cinnamon and nutmeg because not everyone has access to pumpkin pie spice. If you do, feel free to use that instead.

Unsalted Butter: Be sure this is at room temperature!

Eggs: Same as the butter, make sure the eggs are room temp.

Milk: Regular dairy milk, coconut milk, almond milk, whatever you prefer.

All Purpose Flour: I have not tried this recipe with any other types of flour.

Baking Soda

Baking Powder

Salt

Kitchen Tools Needed for this Recipe

• 9x5 loaf pan
• Mixing bowls
• Spatula
• Electric mixer
• Whisk

Looking for Similar Recipes? Try These:

• Pumpkin Olive Oil Cake
• Pumpkin Nice Cream
• Healthier Pumpkin Cinnamon Rolls
• Vegan Chocolate Fudge Banana Bread
• Savory Tahini Banana Bread

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How to Make Classic Pumpkin Bread

We’re keeping this recipe super simple!

Prep: Start by preheating the oven to 350° F and greasing the loaf pan with cooking oil.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. 

Combine Wet Ingredients: In a large bowl and using an electric mixer (or in your stand mixer with the paddle attachment), beat together the butter and sugar. Add in the eggs and beat until light and fluffy. Mix in the pumpkin puree and milk on low speed.

Combine Both Together: Incorporate the dry ingredients into the wet ingredients, mixing until well blended.

Pour and Bake: Pour mixture into the prepared loaf pan and spread into an even layer. Bake in the oven for 45-55 minutes or until a toothpick entered into the center of the loaf comes out clean. 

Cool and Enjoy: Let cool on a wire rack for about 15 minutes for removing from the pan.

 

How Do I Store a Fresh Pumpkin Bread/Loaf?

It’s best to wrap the fresh pumpkin bread in plastic wrap once it has completely cooled. Then store the bread at room temperature for up to 5 days. If you want to prolong the bread for a few more days, place it in the refrigerator for up to 7 days.

If you would like to freeze your loaf. Wrap it in plastic wrap once it has completely cooled and then seal it in a large freezer bag or wrap it in aluminum foil. You can freeze your pumpkin bread for up to 2 months.