Home › Recipes by Cuisine › Vegetarian American › Pumpkin Bread

Pumpkin Bread

By Manali Singh

Sep 20, 2014, Updated Jan 02, 2018

Super moist pumpkin bread packed with all the fall flavors!

Jump to Recipe

It’s that time of the year again! The time when you start seeing the beautiful fall colors , the time when you seem pumpkins all around, yes it’s Fall! This has to be my favorite time of the year, everything seems festive and full of life during fall. While in US people prepare for Halloween and Thanksgiving, in India it’s time for our biggest festival Diwali [the festival of light]. Festivities galore! Even though fall officially doesn’t start till 22nd September, it’s never too late for a pumpkin recipe. Not in my book anyway! This pumpkin bread has to be one of the best breads I have ever baked. It’s super moist and packed with all the fall flavors.

The other day I had a loaf of warm pumpkin bread at Starbucks in New York, it tasted divine and so as soon as I came back from my trip the first thing that I did was bake this bread. I don’t if it happens with you or not but I cannot wait to bake as soon as I am back from a vacation. I miss my oven way too much! This pumpkin bread is exactly what you need to kick start this fall season, it’s like fall in every bite!

I used pumpkin pie spice and cinnamon powder in this recipe. You can get pumpkin pie spice at grocery stores during this time of the year. It’s basically a combination of cloves, cinnamon, ginger, nutmeg and cardamom. In case you don’t have it, you can replace it with 1/2 teaspoon of each spice.

The bread is super moist, thanks to pumpkin puree, oil and brown sugar. You can use butter in place of oil but I love my breads with oil, makes them super moist. While mixing the dry ingredients to wet, try not to overmix. Why? because overmixing = excess gluten formation = hard bread! and who loves a hard bread? not me! This pumpkin bread is super easy to make and if perfect for fall morning with a cup of spice latte.

Method

* Preheat oven to 350 F degrees. Spray a 9 x 5 loaf pan with nonstick spray and set aside.

In a bowl whisk together all purpose flour, baking powder, baking soda, cinnamon powder, pumpkin pie spice and salt. Set aside.

In the steel bowl of your stand mixer add both sugars, vanilla and eggs.

Beat on high speed for a minute till well combined.

Add canola oil and pumpkin puree to the egg-sugar mixture.

Beat till oil and pumpkin puree are well combined [around 1-2 minutes].

Add the flour mixture to the wet ingredients slowly. Add in 3 parts, mixing after each addition but do not overmix.

The batter for pumpkin bread in now ready.

Transfer the batter into the prepared 9 X 5 loaf pan.

Sprinkle pumpkin seeds on top and bake at 350 F degrees for 60 minutes or till a toothpick inserted in the center comes out clean.

Cool the bread completely on a wire rack before cutting into slices.

* Cover the bread with aluminium foil after it has been in the oven for 30 minutes. This prevents the bread from getting too brown.

* The bread will stay fresh at room temperature for a week. It can also be frozen up to 3 months.

* You can use either canned or fresh pumpkin puree for this recipe. I used canned.

Pumpkin Bread

No ratings yet

By Manali Singh

Servings: 1 bread loaf [9X5]

SaveSaved Pin Print

Super moist pumpkin bread packed with all the fall flavors!

Ingredients 

1x2x3x

• ▢ 1¾ cup all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1.5 teaspoon cinnamon powder
• ▢ 1.25 teaspoon pumpkin pie spice
• ▢ ¾ teaspoon salt
• ▢ ¾ cup granulated sugar
• ▢ ½ cup + 2 tablespoons light brown sugar
• ▢ 1 teaspoon vanilla
• ▢ 2 eggs
• ▢ ½ cup + 2 tablespoon canola oil [or vegetable oil]
• ▢ 1 cup pumpkin puree
• ▢ ⅓ cup pumpkin seeds

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Instructions 

• Preheat oven to 350 F degrees.
• Spray a 9 x 5 loaf pan with nonstick spray and set aside.
• In a bowl whisk together all purpose flour, baking powder, baking soda, cinnamon powder, pumpkin pie spice and salt. Set aside.
• In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together both sugars, vanilla and eggs on high speed for a minute.
• Add canola oil, pumpkin puree and mix till combined.
• Add the flour mixture to the wet ingredients slowly. Add in 3 parts, mixing after each addition but do not overmix.
• Transfer batter into the prepared loaf pan and sprinkle pumpkin seeds on top.
• Bake at 350 F degrees for 60 minutes or till a toothpick inserted in the center of the bread comes out clean. Remember to cover the bread with aluminium foil after 30 minutes or so to prevent excess browning.
• Cool completely on wire rack before cutting into slices.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

 Pumpkin Bread