Pumpkin Bread Recipe

Ingredients

Canned Pumpkin Puree (not pumpkin pie mix)

Eggs – Use large eggs

Applesauce – This is our secret ingredient. You can’t taste it, but it keeps things awesome without being oily or greasy.

Vegetable oil – oil contributes to a smoother and more tender crumb. Using all applesauce might lead to a pumpkin bread that’s too wet and less appealing in quality. Canola oil can be used as a substitute.

Brown sugar – It’s best to use light brown sugar, dark will overpower the pumpkin flavor.

Granulated sugar

All-purpose flour

Baking soda

Ground spices – cinnamon, nutmeg, cloves, and ginger. These can be substituted with an equal amount of pumpkin pie spice.

Using All Butter

You can substitute the applesauce and the oil with butter. The feel will differ, and the pumpkin bread may have a darker crust.

How to Make Pumpkin Bread

1 – Preheat the oven to 350°F.

2 – Spray two large 9 x 5-inch loaf pans with cooking spray, then add a piece of parchment paper to the bottom of each. Lay this along the bottom and long sides and spray again with the cooking spray.

3 – Combine the flour, baking soda, and spices in a small bowl and whisk to combine. Set aside.

4 – Grab a large bowl and add the pumpkin, eggs, oil, and water. Mix in the sugars. Make sure everything is well mixed and there’s no sign of lumps.

5 – Add the dry ingredients to the wet ingredients and mix until it is smooth.

6 – Pour the batter into the parchment covered loaf pans.

7 – Bake for 50-80 minutes or until an inserted toothpick comes out clean from the center of both loaves. The top will be cracked open.

8 – Leave to cool for at least 30 minutes before removing from the loaf pans.

Pumpkin Chocolate Chip Bread

Let’s talk about a rich chocolate version: pumpkin chocolate chip bread with the rich, sweet, and melty goodness of chocolate chips mingling with the warm spices and tender crumb of pumpkin bread. 

It’s a match made in dessert heaven. The chocolate’s sweetness perfectly complements the pumpkin’s subtle earthiness, creating a harmonious flavor combination that will have you coming back for seconds (or thirds!).

To make the chocolate chip version, you’ll need to add 1 to 1 1/2 cups of chocolate chips. Hold back a tablespoon of flour and use it to dust the baking chips before adding at the very end, then fold them into the batter.

Bake as directed in the recipe.

Pumpkin Cream Cheese Swirl Bread

To make a pumpkin bread with a cream cheese swirl following the recipe and before adding the batter to the pans:

1 – Combine 8 ounces of softened cream cheese with 1/2 cup of granulated sugar and mix until no lumps remain.

2 – Add 2 large eggs and beat until smooth.

3 – Add 1/3 cup all-purpose flour and mix one more time. 

4 – Layer the cream cheese filling with the pumpkin batter in the prepared loaf pans. The number of layers depends on how thick you want your cream cheese ribbons. For a thick layer, use 2 layers of pumpkin and one layer of cream cheese in the middle.

5 – Swirl the batter in the pan a few times if desired. I don’t swirl it when I only add one layer of cream cheese batter.

5 – Add an extra 10 to 20 minutes to the baking time.

For a true swirl, use 3 layers of pumpkin and 2 layers of cream cheese – starting and ending with pumpkin. Once everything is layered, gently swirl a chopstick or a butter knife through the batter.

You can easily halve the cream cheese and make one classic pumpkin bread and one with cream cheese. 

Pan Sizes

I always make the classic version with two 9 x 5-inch loaf tins, but you can use different ones.

To make three loaves, use 8 x 4-inch pans. Start checking with a toothpick after 30 minutes.

This recipe will make 6 mini loaves or 1 large loaf and 3 mini ones. Check the minis after 20 minutes; they will cook much quicker!

Can I Make Pumpkin Muffins Out of This?

Yes you can! Place liners into each muffin tin hole and fill the liners 2/3 full of batter. Bake them for 18 to 20 minutes.

Storing Pumpkin Bread

Room Temperature

Wrap the pumpkin bread tightly with plastic wrap or place it into a plastic baggie. It can be left at room temperature for 3 to 4 days before it goes stale. 

Refrigerate

You can refrigerate pumpkin bread to extend its shelf life for up to a week. Wrap it in plastic wrap or place it into an airtight container or resealable bag. 

Freezing

Freezing might affect the feel, but the flavor will remain. Consume within 2-3 months for best quality.

Freeze Individual Slices

Make sure it’s completely cool first. Slice it into portions if needed, then tightly wrap individual slices in plastic wrap, then place them in a zip top freezer baggie to prevent freezer burn.

Freeze an Entire Loaf

Wrap the pumpkin loaf tightly in plastic wrap, make sure there are no openings. Then, place the wrapped loaf inside a resealable freezer baggie, or wrap it in a double layer of plastic wrap and a layer of aluminum foil to protect it from freezer burn. When you’re ready to enjoy, take the loaf out of the freezer, unwrap it, and let it thaw in the at room temperature. 

Whether you stick to the classic and easy pumpkin bread recipe or venture into pumpkin chocolate chip bread, this flavorful loaf is sure to please. Its warm spices, heavenly aroma, and customizable nature make it a favorite among pumpkin spice enthusiasts. So, grab a cup of coffee, slice into a freshly baked loaf, and enjoy the taste of fall with every bite of pumpkin bread.

More Pumpkin Recipes You Don’t Want to Miss

• Pumpkin Biscotti
• Pumpkin Dump Cake
• Pumpkin Cookies
• Pumpkin Cake Roll
• Pumpkin Scones

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