This pumpkin bread recipe is one of my favorite parts of fall. It’s that time of year when the air gets crisp, leaves turn vibrant, and suddenly everything is pumpkin-flavored. I’m not one to jump on the “pumpkin EVERYTHING” bandwagon. However, in my opinion, nothing beats a warm slice of homemade pumpkin bread.
Is Pumpkin Bread Good for You?
Obviously, pumpkin bread isn’t exactly a superfood. But before you feel guilty about that second slice, there are some things you should know.
Pumpkin is actually a nutritional powerhouse. It’s packed with:
- Vitamin A for eye health and immune function
- Fiber for digestive health
- Potassium for heart health
Plus, pumpkin is low in calories. So, while your pumpkin bread recipe might have sugar and oil, the pumpkin itself has its nutritional benefits. It’s all about balance, right?
What Spice Options Make Delicious Pumpkin Bread?
While pumpkin pie spice is a classic go-to, don’t be afraid to mix it up or change the ratios yourself. I use my own spice blends when I make pumpkin bread and the most common options include:
- Cinnamon: The OG of fall spices
- Nutmeg: For that warm, nutty flavor
- Ginger: Adds a spicy kick
- Cloves: A little goes a long way
- Allspice: Despite the name, it’s just one spice!
- Cardamom: For a unique, slightly citrusy twist
Pro tip: Customize your own spice blend. Start with 3 parts cinnamon, 2 parts ginger, and 1 part each of nutmeg and cloves. Adjust to your taste and add your favorite additional flavors to create your signature pumpkin spice blend!
Making This Pumpkin Bread
To make this bread, you’ll need:
- 1 can (15 ounces) pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup applesauce
- 2/3 cup apple juice
- 1 teaspoon vanilla
- 2/3 cup brown sugar
- 1 1/2 cups granulated sugar
- 3.5 cups flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
Combine the wet ingredients (the first 6) and whisk them to combine everything thoroughly. Separately, combine the dry ingredients (the remaining 9) in another bowl. Add the wet ingredients to the dry and mix until everything is blended. Be careful not to overmix, because that can make the bread tough. You want that delicate crumb. Add the batter equally to two greased 9×5 loaf pans.
Bake the loaves at 350 degrees until a toothpick in the middle comes out clean, usually about an hour.
Can You Adapt This to Gluten Free Pumpkin Bread?
Yes, you can! This recipe is easily adaptable. Replace the flour with 3 cups of a cup-for-cup gluten-free flour blend and add one more egg. Also, let the batter sit for 10 minutes before pouring it into the loaf pans. This allows the GF flour blend to rehydrate a little bit, minimizing the risk of grainy or gritty texture in the finished loaf. Add a splash of apple juice, if necessary, if the batter is too thick after sitting.
What Kinds of Add-ins Go Well With Pumpkin Bread?
If you’re ready for a new twist on pumpkin bread, there are all sorts of things that you can mix into the batter.
Sweet and Fruity
- Raisins: These little gems add a burst of sweetness and chewiness.
- Dried Cranberries: Tart and tangy, they’re like tiny flavor bombs in your bread.
- Chopped Dates: For a rich, caramel-like sweetness that pairs beautifully with pumpkin.
- Candied Ginger: Spicy, sweet, and oh-so-autumnal!
Nutty Goodness
- Chopped Walnuts or Pecans: For a delightful crunch and nutty flavor.
- Pepitas (Pumpkin Seeds): Keep that pumpkin theme going strong!
- Sunflower Seeds: A subtle, nutty crunch without overpowering the pumpkin.
Chips of your Choice
- Chocolate Chips: Because chocolate makes everything better, right?
- White Chocolate Chips: For a creamy, sweet contrast to the spices and pumpkin.
- Cinnamon Chips: Double down on that warm, spicy flavor.
Swirls of Deliciousness
- Brown Sugar Cinnamon Swirl: Mix brown sugar and cinnamon, then swirl it into the batter before baking for a gooey, spicy ribbon throughout your bread.
- Cream Cheese Swirl: Mix softened cream cheese with a bit of sugar and vanilla, then swirl it in for a cheesecake-like surprise.
Unexpected Twists
- Shredded Coconut: For a tropical touch that works surprisingly well with pumpkin.
- Crystallized Ginger: Adds a spicy-sweet kick and lovely texture.
- Orange Zest: A little citrusy zing to brighten up the flavors.
Pro Tips for Mix-Ins:
- Don’t go overboard – about 1/2 to 3/4 cup of mix-ins per loaf is usually perfect.
- Toss your mix-ins in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
- Get creative with combinations! How about dried cranberries and white chocolate chips? Or pecans and brown sugar swirl?
- If you’re adding a swirl, use a knife or skewer to create a marbled effect in the batter.
Remember, baking is all about experimenting and finding what you love. So go wild, try different combinations, and who knows? You might just create the next pumpkin bread sensation!
Should You Refrigerate Pumpkin Bread?
You don’t have to refrigerate pumpkin bread… at first. If you’re planning to devour it within 2 days (and let’s be honest, who isn’t?), it’s perfectly fine on the counter in an airtight container or tightly wrapped.
But if you want it to last longer, or if you’ve added any perishable toppings (cream cheese swirls, anyone?), then yes, pop it in the fridge. Just make sure it’s wrapped well to prevent drying out.
Can You Freeze Pumpkin Bread?
Absolutely! In fact, pumpkin bread freezes phenomenally well. Here’s the lowdown:
- Cool your bread completely (I know, it’s hard to resist, but trust me on this one).
- Wrap it tightly in plastic wrap, then in aluminum foil.
- Pop it in the freezer for up to 3 months.
When you’re ready to enjoy, just thaw it overnight in the fridge. Instant fall flavors whenever you want them!
How Long Does Pumpkin Bread Last?
Even though most batches of pumpkin bread are likely to disappear within a day or two, it’s always good to know how long you can expect it to keep. It depends on how you store it:
- Room temperature: 2-3 days
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
But between you and me, the real question is: how long can you resist eating it all? In my house, we’re lucky if it lasts 24 hours!
Pumpkin Bread
Ingredients
- 1 15 ounce can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup applesauce
- 2/3 cup apple juice
- 1 teaspoon vanilla
- 2/3 cups brown sugar
- 1 1/2 cups granulated sugar
- 3.5 cups flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
Instructions
- Preheat your oven to 350 degrees.
- Spray two 9×5 loaf pans with nonstick baker’s spray or grease and flour them.
- Whisk together the pumpkin, eggs, oil, applesauce, apple juice and vanilla in a small bowl.
- Combine the brown sugar, granulated sugar, flour, baking soda, baking powder, salt, and spices in a separate bowl.
- Add the wet ingredients to the dry, mixing just until everything is blended together.
- Add any mix-ins, such as nuts, cranberries, or chocolate chips here – fold them in until just incorporated.
- Divide the batter evenly between the loaf pans.
- Bake until a toothpick inserted in the center of the loaf comes out clean, 50 – 65 minutes.
- Allow the loaves to cool in the pans on a wire rack for 10 minutes before turning out onto the rack to cool the rest of the way.
Interested in more fall flavors? Check out our baked stuffed apples today! What do you like to mix into your pumpkin bread? I would love to hear your favorite flavor combinations in the comments!
Thanks for the pumpkin bread recipe, it looks great. I’m going to make this today!