Irresistible Pumpkin Bread Recipe: Moist, Spiced, and Totally Fall‑Worthy

Autumn in a Loaf

Nothing screams cozy like the first whiff of pumpkin bread recipe baking in your kitchen. It’s like wrapping yourself in a warm blanket—but edible. Ever sunk into the couch and thought, “I need all the fall vibes”? Boom, here it is.

Why This Pumpkin Bread Recipe Is Awesome

Trust me, you need this pumpkin bread recipe because:

• It’s moist and spiced to perfection—cinnamon, nutmeg, cloves, oh my!
• Truly easy-peasy: one bowl, basic ingredients.
• Feeds a crowd without drama—slice, serve, disappear.
• Impresses guests who’ll think you’re a baker… not a “just followed a recipe”er.

Ingredients

• 1¾ cups (220 g) all‑purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1¼ cups (300 g) pumpkin puree
• ½ cup (100 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ cup (120 ml) oil or melted butter
• 1 tsp vanilla extract
• Optional: ½ cup chopped nuts or chocolate chips

Substitutions:

• Gluten‑free: swap flour for 1:1 GF blend.
• Swap oil for applesauce to cut fat.
• Dairy‑free: use oil and non‑dairy milk if needed.

Tools & Kitchen Gadgets Used

• 9×5″ loaf pan
• Mixing bowl
• Whisk & spatula
• Measuring cups & spoons
• Cooling rack
• Optional: silicone loaf pan or parchment paper liners

(Perfect for affiliate links to toaster ovens, mixing bowls, loaf pans)

Step‑by‑Step Instructions

1. Preheat oven to 350°F (175°C). Grease your pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. Add pumpkin, sugars, eggs, oil, and vanilla. Mix until smooth.
4. Fold in optional nuts or chips.
5. Pour batter into pan and smooth the top.
6. Bake 50–60 mins until golden and a toothpick comes out clean.
7. Cool 10 mins in pan, then finish cooling on rack. Resist until cool-ish.

Calories & Nutritional Info

• Per slice (~1½″ thick): ~230 kcal, 10 g fat, 32 g carbs, 4 g protein
• Note: Pumpkin adds fiber and moisture while lowering overall fat content.

Common Mistakes to Avoid

• Overbaking = dry bread—start checking at 50 mins.
• Wrong rise time = doughy center—oven timing matters.
• Skipping spices = bland loaf—don’t skip that warming blend.
• Not cooling properly = crumbly slices—patience, friend.

Variations & Customizations

1. Pumpkin pecan swirl: add chopped pecans; swirl brown sugar before baking.
2. Chocolate chip pumpkin: toss in ½ cup dark chips.
3. Keto pumpkin muffins: almond flour, erythritol, omit sugar.
4. Spicy ginger pumpkin: add ½ tsp ginger and a pinch of black pepper.
5. Pumpkin raisin walnut: stir in raisins and walnuts for fall texture.

FAQ

1. Can I use fresh pumpkin?
   Yes—cook, puree, and measure 1¼ cups.
2. Why is my pumpkin bread dense?
   Overmixing or old leavening. Mix gently!
3. How to store it?
   Store airtight at room temp 3 days, fridge for a week, or freeze.
4. Can I make muffins with this?
   Yes! Bake at 350°F for 20–25 mins.
5. Nut‑free version?
   Just skip the nuts—still delicious.
6. Alternative sweeteners?
   Try honey or maple syrup—use ⅔ cup.
7. Dairy‑free changes?
   Use oil and non-dairy milk if swapping butter.

Final Thoughts

See? That was zero drama for pumpkin perfection. This pumpkin bread recipe is warm, cozy, and crowd-approved. Tag your loaf, brag about no-stale-store-bought, and savor the fall in every slice. You nailed it—autumn’s officially served! 🎃