Pumpkin Bread

Pumpkin bread is a tender, moist quick bread studded with warm spices that bakes in one loaf pan. The secret is pumpkin puree, which adds moisture and structure without needing a lot of oil, and a careful hand when mixing so the crumb stays tender instead of becoming tough and dense.

Ingredients for Pumpkin Bread

All-purpose flour forms the structure of the loaf, while baking soda and baking powder make it rise and stay tender. Pumpkin puree is the star, adding moisture and a subtle earthiness that pairs with warm spices. Sugar sweetens the bread and helps it brown. Eggs bind everything together and add richness. Oil keeps the crumb moist and tender. Cinnamon, ginger, nutmeg, and cloves build the warm spice flavor that defines pumpkin bread. Salt balances the sweetness and brings out the spices.

Why This Pumpkin Bread Works

Pumpkin puree is mostly water, so it hydrates the flour and keeps the crumb from drying out as it bakes. The sugar caramelizes slightly on the top and sides, giving the bread a golden-brown crust and deeper flavor. The ratio of leavening is balanced so the bread rises gently in the oven without developing a tough structure.

Mixing the wet and dry ingredients separately and then combining them briefly keeps the flour from becoming overworked, which would develop the gluten and make the bread tough and rubbery. Baking soda reacts with the acidic pumpkin, helping the bread rise quickly in the first minutes of baking. The long bake time at a moderate temperature allows the center to cook through while the outside browns evenly.

Mistakes To Avoid

Overmixing the batter after combining the wet and dry ingredients develops the gluten and makes the bread tough and dense instead of tender. Stop mixing as soon as you no longer see streaks of flour, even if there are a few lumps.

Baking the loaf at too high a temperature browns the outside too quickly while the inside stays raw. The oven temperature must be 350°F (175°C) so the heat penetrates to the center at the same rate the outside browns.

Slicing the loaf while it is still warm causes the center to be gummy and the slices to fall apart. The bread needs time to cool and set so the crumb structure firms up enough to hold together.

Forgetting to grease the pan well or using a dark pan without lowering the oven temperature by 25°F (14°C) causes the bottom and sides to brown too much or even burn while the center bakes.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 3/4 cups (210 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 cup (200 grams) sugar
• 2 large eggs
• 1/3 cup vegetable oil

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil, and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, whisk together the pumpkin puree, sugar, eggs, and oil until smooth and no streaks of yolk remain.
4. Pour the dry mixture into the wet mixture and stir with a wooden spoon or spatula until just combined, about 10 to 12 strokes. Stop when you no longer see streaks of flour.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 60 to 65 minutes, until the top is deep golden brown and a toothpick or skewer inserted into the center comes out with just a few moist crumbs, or an instant-read thermometer reads 205°F (96°C) at the center.
7. Let the loaf cool in the pan for 10 minutes. Run a thin knife around the edges, then turn the loaf out onto a wire rack and cool completely, about 2 hours.