This classic pumpkin bread recipe is filled with cozy fall flavors and a perfectly moist texture. Made with canned pumpkin, warm spices, and a dash of vanilla extract, it’s a quick bread that gets soft and rich every time it’s baked. The whole can of pumpkin gives the bread its signature pumpkin flavor, while the vegetable oil makes it tender and delicious. Whether it’s your first batch or your second time making it, this easy pumpkin bread recipe is always a hit. Serve it warm out of the oven or cool on a wire rack before serving—either way, it’s a cozy fall treat.
This pumpkin bread can be served for breakfast, as a snack, or even as a dessert. My favorite way to eat pumpkin bread is with a dollop of pure butter. If you really like pumpkin flavor, you can try pumpkin bread with honey butter, peanut butter, peanut butter or even pumpkin butter.
You can store pumpkin bread at room temperature or in the refrigerator for up to a week. You can also freeze pumpkin bread if desired. It can be frozen for three to six months. Make sure that no matter how you store your pumpkin bread, you keep it in an airtight container.
Oil: Swap the vegetable oil for olive, canola or avocado oil for a different flavor.
sour cream: Swap in Greek yogurt for a lighter version.
Pumpkin puree: Substitute homemade pumpkin puree, but not pumpkin pie mix.
Plugin: Add chocolate chips, nuts or raisins for a fun twist.
Yes! Bake a couple of loaves or a few mini loaves – they make great gifts.
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Overmixing the wet and dry ingredients will result in a dense bread. Stir gently until completely combined.
Ingredient description
- Large eggs: Binds wet ingredients together to give tender bread structure.
- granulated sugar: Adds sweetness and helps form a soft, moist crumb.
- Light brown sugar: Adds body and depth with a hint of molasses.
- Vegetable oil: Keep the pumpkin bread moist; olive, canola, or avocado oil also works well.
- Vanilla extract: Gives a warm aroma and enhances the rich flavor of pumpkin.
- Pumpkin puree: Use 100% canned pumpkin instead of pumpkin pie mix, which provides a rich pumpkin flavor.
- sour cream: Adds a creamy texture that keeps the bread tender and balanced.
- All purpose flour: A dry mixture base for sturdy bread.
- baking soda: Helps bread rise evenly during baking.
- Cinnamon, ginger, nutmeg: A classic pumpkin pie spice blend for a cozy fall flavor.
- Salt: Balances the sweetness and enhances every flavor in this great recipe.
Classic Pumpkin Bread
- Preheat oven to 350°F. In a medium mixing bowl, whisk eggs, sugar (brown and grainy), vanilla extract, and oil until smooth.
- Add pumpkin puree and sour cream and fold into egg mixture.
- Sift in the dry ingredients (flour, baking soda, cinnamon, ginger, nutmeg and salt) and stir gently until everything is combined.
- Pour the mixture into a greased or parchment-lined 9×5-inch loaf tin and bake in the oven for 50-60 minutes.
- To check if the bread is done, poke the center of the bread with a toothpick/skewer. If it comes out clean, the bread is done.
- Once the bread is baked, let it cool before removing it from the pan.
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Classic Pumpkin Bread Recipe
This classic pumpkin bread recipe is filled with cozy fall flavors and a perfectly moist texture.
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Calories: 274kilocalories | carbohydrate: 58gram | protein: 5gram | Fat: No. 17gram | Saturated fat: 3gram | Polyunsaturated fat: 8gram | Monounsaturated fat: 4gram | Trans fats: 0.1gram | cholesterol: 45milligrams | sodium: 307milligrams | Potassium: 172milligrams | fiber: 2gram | sugar: 34gram | Vitamin A: 7255IU | Vitamin C: 2milligrams | calcium: 47milligrams | iron: 2milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients through an online nutrition calculator.
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