birds eye view of pumpkin loaf slices

Classic Pumpkin Bread Recipe

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


    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.

    pumpkin bread unbaked in loaf pan

    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

    pumpkin bread baked in loaf pan

    Kitchen Tools Needed for this Recipe

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    slices of pumpkin bread

    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.

    birds eye view of pumpkin loaf slices

    Classic Pumpkin Bread Recipe

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


    Prep time: 15 min |

    Cook time: 55 min |

    Total time: 1 hr, 10 min

    Cuisine: Central American |

    Serves: 9

    Ingredients:

    • 2 cups, all purpose flour
    • 2 tsp, baking powder
    • ½ tsp, baking soda
    • 1 tsp, salt
    • 1 tsp, nutmeg
    • 2 tsp, cinnamon
    • ¼ cup, unsalted butter, room temperature
    • 1 cup, granulated white sugar
    • 2 large eggs, room temperature
    • 15oz, pumpkin puree
    • ½ cup, milk of choice

    Directions:

    1. Preheat the oven to 350° F and grease a loaf pan.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. 
    3. 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.
    4. Incorporate the dry ingredients into the wet ingredients, mixing until well blended.
    5. Pour mixture into the prepared loaf pan and spread into an even layer.
    6. Bake in the oven for 45-55 minutes or until a toothpick entered into the center of the loaf comes out clean. 
    7. Let cool on a wire rack for about 15 minutes for removing from the pan.
    Notes:
    1. Best consistency is achieved when eggs and butter are at room temperature.
    2. Store covered at room temperature for up to 5 days. See above for full storing tips.

    Nutrition Facts

    Serving Size 1 slice

    Serves 9


    Amount Per Serving
    Calories 262
    Total Fat 7g
      Saturated Fat 4g
      Trans Fat 0g
    Cholesterol 55mg
    Sodium 436mg
    Total Carbohydrate 46g
      Dietary Fiber 2g
      Sugars 24g
    Protein 5g

     

    Find on MyFitnessPal as: TWW - Classic Pumpkin Bread Recipe


    Author: Christine

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    Cuisine: Central American

    Keywords: Easy Pumpkin Bread Recipe, Moist Pumpkin Bread, Pumpkin Loaf


    Ratings and reviews (2)

    ...
    Laurie
    4 weeks, 1 day ago

    Delish. I will try this with my pumpkin spice recipe! Yum!

    ...
    Jessica
    1 month, 1 week ago

    I have to make this! Sounds so yummy. Would be perfect for my families Thanksgiving dinner!

    ...
    Christine | The Wellness Walnut 1 month, 1 week ago

    Yay! I hope you make it and let me know how it turns out for your family!

    Leave a review and star rating: