Pumpkin Bread

Pumpkin Bread

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Embrace the flavors of fall with Pumpkin Bread, a Spiced Fall Loaf that combines rich pumpkin puree and warm spices into a moist, tender loaf. This cozy bread, baked effortlessly in a bread machine, fills your home with autumn aromas. Perfect for breakfast or a snack, Pumpkin Bread is a seasonal favorite. Let’s bake this autumn loaf!

Why You’ll Love Pumpkin Bread

  • Effortless Baking: Pumpkin Bread comes together easily in a bread machine.

  • Cozy Flavors: Cinnamon and pumpkin create a warm, inviting Pumpkin Bread.

  • Simple Ingredients: Use pantry staples for this moist pumpkin loaf.

  • Moist Texture: Pumpkin puree ensures a soft, rich crumb every time.

  • Make-Ahead: Prep this cozy bread for breakfasts or snacks all week.

Ingredients for Pumpkin Bread

Here’s what you’ll need for this autumn loaf (makes 1 loaf, serves 8–10):

For the Bread:

  • 1 cup (240g) pure pumpkin puree (not pie filling)

  • 2 large eggs

  • 8 tbsp (115g) unsalted butter, softened

  • 2 cups (250g) all-purpose flour

  • ½ cup (100g) granulated sugar

  • ½ cup (110g) packed light brown sugar

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp kosher salt

  • 1 tsp ground cinnamon

For Garnish (Optional):

  • Cream cheese or butter spread

  • Maple syrup or honey drizzle

Equipment

  • Bread machine

  • Small mixing bowl

  • Whisk

  • Oven mitts

  • Wire cooling rack

Ingredient Tips

  • Pumpkin Puree: Use pure pumpkin for consistent results; drain fresh puree to avoid excess moisture.

  • Flour: All-purpose flour creates a tender crumb; gluten-free blends work for dietary needs.

  • Butter: Softened butter ensures smooth mixing for this Spiced Fall Loaf.

  • Sugars: Granulated and brown sugar balance sweetness; coconut sugar is an alternative.

  • Spices: Cinnamon adds warmth; pumpkin pie spice is a quick substitute.

Directions for Pumpkin Bread

Let’s bake this Pumpkin Bread—a perfect cozy bread!

Prep Wet Ingredients

I lightly beat 2 large eggs in a small bowl. I soften 8 tbsp butter in the microwave until spreadable but not melted, ensuring a smooth batter for Pumpkin Bread.

Load the Bread Machine

I unplug the bread machine and remove the bread pan. I add 1 cup pumpkin puree, beaten eggs, softened butter, 2 cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon, following the machine’s order (wet first, then dry).

Bake the Bread

I secure the pan in the bread machine, close the lid, and select the Sweet Quick Bread or Cake setting with a light crust. I press start and let the machine mix and bake Pumpkin Bread for a perfect autumn loaf.

Cool in the Pan

When the cycle finishes, I unplug the machine and remove the hot pan with oven mitts. I let Pumpkin Bread rest in the pan for 10 minutes to set, placing it on a wooden board.

Finish Cooling

I remove the loaf from the pan, ensuring the mixing paddle is detached, and transfer it to a wire rack to cool for 2 hours. A skewer inserted in the center should come out clean for this moist pumpkin loaf.

Pumpkin Bread

Nutrition

  • Prep Time: 15–20 minutes

  • Cook Time: 60–90 minutes

  • Total Time: 75–110 minutes

  • Servings: 8–10 (1 slice per serving)

  • Calories: ~200–250 kcal per serving

  • Macros per Serving: 30g carbs, 3g protein, 9g fat, 1g fiber

Variations for Pumpkin Bread

Try these twists on this cozy bread:

  • Squash Swap: Use butternut squash puree for a unique Pumpkin Bread.

  • Spice Blend: Replace cinnamon with 1½ tsp pumpkin pie spice for this Spiced Fall Loaf.

  • Gluten-Free: Swap for a 1:1 gluten-free flour blend.

  • Nut Add-In: Fold in ½ cup chopped pecans, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.

  • Fruit Twist: Add ½ cup dried cranberries for a sweet-tart kick.

Serving Ideas:

  • Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.

  • Serve with Food and Tips’ Grilled Lemon Herb Chicken for a savory balance.

  • Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a fall pairing.

Storage

I wrap this moist pumpkin loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days; flavors deepen overnight. For freezing, I wrap slices or the whole loaf in plastic wrap and a freezer bag, storing for up to 3 months. I thaw at room temperature or toast slices for a fresh-baked feel.

Serving Tips

  • Presentation: Slice Pumpkin Bread and spread with cream cheese for richness.

  • Garnish: Drizzle with maple syrup for a cozy touch.

  • Pairing: Pair with coffee or Food and Tips’ Coconut Cooler to balance this autumn loaf.

  • Portion Size: 1 slice per person for a satisfying treat.

  • Occasions: Ideal for breakfast, brunch, or fall gatherings.

FAQs About Pumpkin Bread

Here are answers to some common questions about Pumpkin Bread:

What’s the best pumpkin puree for Pumpkin Bread?
Pure pumpkin puree ensures a rich Spiced Fall Loaf; avoid pie filling with added spices.

Can I use fresh pumpkin puree?
Yes, drain fresh puree well to prevent a dense moist pumpkin loaf.

Why follow the bread machine’s ingredient order?
Adding wet then dry ingredients ensures proper mixing for Pumpkin Bread.

Can I make Pumpkin Bread without a bread machine?
Yes, mix by hand and bake in a 9×5-inch loaf pan at 350°F for 60–70 minutes.

How do I avoid a gummy texture?
Cool completely before slicing and use pure pumpkin puree for this cozy bread.

More Delicious Breakfast Recipes You’ll Love

Pumpkin Bread

Conclusion

Pumpkin Bread is a warm, inviting treat that captures fall’s essence. This autumn loaf is perfect for sharing. Bake Pumpkin Bread, enjoy with loved ones, and savor the cozy delight!

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread is a warm, inviting treat that captures fall’s essence. This autumn loaf is perfect for sharing. Bake Pumpkin Bread, enjoy with loved ones, and savor the cozy delight!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 250 kcal

Ingredients
  

For the Bread:

  • 1 cup 240g pure pumpkin puree (not pie filling)
  • 2 large eggs
  • 8 tbsp 115g unsalted butter, softened
  • 2 cups 250g all-purpose flour
  • ½ cup 100g granulated sugar
  • ½ cup 110g packed light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon

For Garnish (Optional):

  • Cream cheese or butter spread
  • Maple syrup or honey drizzle

Instructions
 

Prep Wet Ingredients

  • I lightly beat 2 large eggs in a small bowl. I soften 8 tbsp butter in the microwave until spreadable but not melted, ensuring a smooth batter for Pumpkin Bread.

Load the Bread Machine

  • I unplug the bread machine and remove the bread pan. I add 1 cup pumpkin puree, beaten eggs, softened butter, 2 cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon, following the machine’s order (wet first, then dry).

Bake the Bread

  • I secure the pan in the bread machine, close the lid, and select the Sweet Quick Bread or Cake setting with a light crust. I press start and let the machine mix and bake Pumpkin Bread for a perfect autumn loaf.
  • Cool in the Pan
  • When the cycle finishes, I unplug the machine and remove the hot pan with oven mitts. I let Pumpkin Bread rest in the pan for 10 minutes to set, placing it on a wooden board.

Finish Cooling

  • I remove the loaf from the pan, ensuring the mixing paddle is detached, and transfer it to a wire rack to cool for 2 hours. A skewer inserted in the center should come out clean for this moist pumpkin loaf.

Notes

 

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Keyword Pumpkin Bread

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