Classic Pumpkin Bread

Classic pumpkin bread is a dense, moist quick bread with warm spice and a tender crumb. The key is using pumpkin puree, not pie filling, and mixing the dry ingredients separately so the spices distribute evenly and the batter comes together without overdeveloping the flour.

Ingredients for Classic Pumpkin Bread

Pumpkin puree makes the bread moist and tender, while eggs bind and add lift. vegetable oil keeps the crumb tender and moist longer than butter alone. Granulated sugar and brown sugar sweeten and add depth. All-purpose flour gives structure, baking soda and baking powder make it rise, and salt balances the sweetness. Cinnamon, nutmeg, ginger, and cloves are the spices that define the flavor, and vanilla extract rounds them out.

Why This Classic Pumpkin Bread Works

Pumpkin puree adds moisture and natural sweetness, so you can use less added sugar than in other quick breads and still get a tender crumb. The spices are mixed into the dry ingredients first, which means they blend evenly throughout the batter instead of clumping in spots or settling to the bottom.

Oil keeps the bread moist for days after baking because fat slows moisture loss from the crumb. The combination of baking soda and baking powder gives a quick rise in the oven without requiring any rising time before baking, so you can mix and bake the same day.

Mistakes To Avoid

Using pumpkin pie filling instead of puree adds extra sugar and spices, making the bread too sweet and the flavor muddy. The bread will rise more than expected and may sink in the middle as it cools because the batter is too wet.

Overmixing the batter after combining the wet and dry ingredients toughens the flour and gives a dense, gummy crumb. Mix only until the flour is just moistened, even if a few streaks of dry flour remain visible.

Opening the oven door before the bread is mostly set lets heat escape and can cause the top to sink or crack unevenly. Wait until at least 50 minutes of baking time have passed before checking for doneness.

Slicing the bread while it is still warm softens the structure and makes slices crumble and tear. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely before slicing.

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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 nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (250 grams) pumpkin puree
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) packed brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line the bottom and sides with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined, about 20 to 30 strokes. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 60 to 65 minutes at 350°F (175°C), until an instant-read thermometer inserted in the center reads 190°F (88°C) or a toothpick comes out clean with a few moist crumbs. The top will be golden brown and a crack may form down the center.
7. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely before slicing, about 1 to 2 hours.