Pumpkin Bread

There’s nothing quite like the smell of pumpkin bread baking in the oven when fall arrives. This easy pumpkin bread is made with simple ingredients, warm pumpkin pie spices, and a sweet cinnamon-sugar topping that gives the loaf a little something extra. It comes together in one bowl with a whisk, making it an easy recipe to bake for breakfast, an afternoon snack, or to wrap up and share with someone you love. And honestly, it might be even better the next day! 

 

Why I love this bread so much

HI! How’ve you been? Some of you have kept coming back over the past years to check in and use the recipes that I have accumulated here at Eat2gather, and for that I am incredibly thankful!  It has given me the encouragement to get back on the horse.  Maybe you didn’t even notice I took a hiatus?  I do that sometimes with blogs, I go there to find certain recipes and then all of a sudden I look at the date and notice OH! they haven’t added anything for years, and then I say a little prayer that whatever it is they are doing now is making them happy and I give thanks for the recipes they have shared. Amen.

So all that to say…this is one of my family recipes that I’ve yet to add to the blog. I’m not really sure why I was holding out on you’all with this recipe, because it is quite literally home in a loaf. As in comfort, warm, cozy, and of course delicious! What better way to say Hi, I’ve missed you, grab a cup of coffee and let’s chat. Wouldn’t that be nice?!

Gather these ingredients

How to make pumpkin bread

So let’s get started. The above ingredients are all you will need, plus a large bowl, a whisk, a spatula, and a 9x5x3 baking pan. Preheat your oven to 350° F.

Make sure the butter is good and soft, almost melted but not quite. You can do this in the microwave, just don’t over do, because you don’t want your butter hot. Add butter, sugar and eggs to bowl whisk until a smooth and silky consistency.

Now add the pumpkin and give it a good whisk-a-roo! The batter may look like a lot for one loaf pan—it will fill the pan about three-quarters full—but trust me, it’s just right. Resist the urge to divide it between pans; this generous amount of batter is what gives you one wonderfully moist, tender loaf of pumpkin bread.

Sprinkle this mixture with baking soda, baking powder and salt allow this to set for a minute and soak in; then add the pumpkin pie spice, combine this, making sure there are no lumps of leavening powder in the batter!

Now it’s time to gradually add the flour to the pumpkin mixture. Whisk until just combined.

Grease a 9x5x3 inch standard loaf pan with baking spray, butter, or Crisco shortening. Then mix together sugar and cinnamon in a small dish.

Spoon batter into loaf pan.

Smooth the top of the batter, then sprinkle the cinnamon sugar evenly over the top. You can leave it as-is for a sweet, crisp cinnamon-sugar topping, or use a knife to gently swirl some of the sugar into the batter for little pockets of cinnamon sweetness throughout the loaf.

Place the loaf pan in the preheated oven and bake for 1 hour and 15 minutes. I like to check the bread around the one-hour mark. If the center isn’t quite done but the top is getting too brown, simply lay a sheet of foil loosely over the loaf and continue baking for the remaining 15 minutes. This keeps the top from getting too toasty while the center finishes baking.

Allow bread to rest for 15 minutes before removing from loaf pan.

Tips for making the best pumpkin bread

• Use pumpkin puree, not pumpkin pie filling: Pumpkin puree gives you the best control over the flavor and sweetness.
• Don’t overheat the butter: Melt it just until very soft and beginning to liquefy. Hot butter can affect the eggs and batter.
• Whisk the batter well: Make sure the pumpkin and eggs are completely incorporated before adding the dry ingredients.
• Don’t overmix once you add the flour: Mix just until the flour is incorporated for a tender loaf.
• Watch the top: Check the bread around the one-hour mark. If the center needs more time but the top is getting too brown, loosely cover it with foil.
• Let it cool before slicing: Give the bread about 15 minutes to rest before removing it from the pan.

Variations

1. Add chocolate chips: Fold in 1 cup mini chocolate chips. I prefer mini chocolate chips in quick breads because they spread the chocolate throughout the bread and don’t give you a pocket of hard chocolate in your slice.
2. Add nuts: Stir in ½ to 1 cup of chopped pecans or walnuts.
3. Make mini loaves: Divide the batter between smaller loaf pans and adjust the baking time, checking early for doneness.
4. Add a little extra spice: If you prefer more cinnamon add an extra teaspoon of cinnamon, or you could even add nutmeg, clove, or ginger. Add them all if you are feeling extra spicy!
5. Make it ahead: Pumpkin bread keeps well for several days and freezes beautifully. Wrap individual slices or the whole loaf tightly before freezing.

A warm slice of pumpkin bread and a cup of coffee is one of my favorite little pleasures of fall. This is the kind of simple recipe I love to have on hand because it makes a generous loaf, keeps well, and is just as welcome on a breakfast table as it is wrapped up for a friend or neighbor. Bake a loaf, slice it thick, and gather someone around the table—you really can’t go wrong. From my table to yours with love, Sheila

 

If you are like most people when they flip ye ol’ calendar over to October and you go gung-ho with all things pumpkin spice I’ve added a few links below for you to try!

Pumpkin Spice Cookies with Caramel Frosting

Caramel Pecan Pumpkin Bundt Cake

Pumpkin Spice Latte Cake (this one is a real show stopper!!)

Whole Wheat Pumpkin Oat Muffins are easy and freeze nice, great to add to kids lunches.

Thanks again for hanging out, I’m so glad you stopped by I’ve missed you. I will be working on getting this site back in tip top shape, so come back soon, and bring a friend next time!

Mwah! XOXO,

Sheila