Ever find yourself craving the warm, cozy flavors of fall in something easy and comforting? This simple, delicious pumpkin pie bread recipe, which everyone will crave, brings all those seasonal spices and tender pumpkin goodness right to your kitchen.
With a moist crumb and just the right amount of spice, this delicious pumpkin pie bread is perfect for breakfasts, snacks, or a sweet treat anytime. It’s an easy bake that turns simple ingredients into a loaf everyone will reach for again and again.
Why I Can’t Stop Making These Cookies
- Perfect quick-win recipe that comes together in under an hour
- A unique flavor twist that combines pumpkin and classic pie spices in bread form
- Uses common pantry staples, so you don’t need special trips to the store
- Kid-friendly flavor and texture that pleases picky eaters and adults alike
- Seasonal appeal means it’s great for fall gatherings, holiday brunches, or cozy nights in
What Type of Pumpkin Should I Use?
For the best pumpkin flavor, opt for canned pumpkin puree labeled “100% pumpkin,” not pumpkin pie filling, which has added sugars and spices. If using fresh pumpkin, select sugar pumpkins (also called pie pumpkins) because they are smaller and sweeter than carving pumpkins. Roast, puree, and strain fresh pumpkin before measuring.
Avoid using frozen pumpkin unless it has been thawed fully and drained well to remove excess moisture. This helps keep your bread from becoming soggy and ensures a perfect crumb.
Options for Ingredient Alternatives
- Butter can be swapped for coconut oil or vegetable oil for dairy-free or different flavor notes (chill dough 30 min if using coconut oil)
- Brown sugar can replace granulated sugar to enhance moisture and add richness
- Use white chocolate chips, dark chocolate chunks, or chopped nuts for texture and flavor boosts
- Substitute whole milk with almond, oat, or soy milk to suit dietary needs
- Add a teaspoon of maple or almond extract for a subtle flavor twist
- Use dried cranberries or raisins instead of fresh fruit for year-round options
The Biggest Challenges While Baking
- Overmixing the batter can lead to tough bread; mix until ingredients just combine
- Butter temperature matters; softened butter blends best, and avoid melting to prevent a greasy texture
- If batter feels dry, add milk 1 tablespoon at a time to reach the ideal consistency
- Fold in delicate ingredients such as chocolate chips or nuts last and gently to avoid breaking or deflating the batter
- Chilling the batter for 30 minutes before baking can improve texture and make slicing neater
Storage & Freezing Instructions
At room temperature, this bread stays fresh in an airtight container for 2 to 3 days. Refrigerate for up to a week to prolong freshness.
For freezing, slice the bread and layer pieces between parchment paper in a freezer-safe bag or container. Freeze for up to 3 months and thaw slices at room temperature or toast them straight from the freezer.
You can also freeze the baked loaf whole, wrapped tightly in plastic and foil, then thaw overnight in the fridge. Dough can be made ahead and refrigerated for up to 2 days before baking for added convenience.
Estimated Nutrition
The entire loaf contains approximately 1,200 calories, with about 12 servings, depending on the slice thickness. Each serving has approximately:
- Calories: 100-110
- Fat: 4-5 grams
- Carbohydrates: 15-18 grams
- Protein: 2 grams
- Fiber: 1-2 grams
Ingredients
- 1 3/4 cups all-purpose flour (210 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree (245 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup brown sugar, packed (110 g)
- 1/3 cup unsalted butter, softened (75 g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup whole milk (60 ml), plus extra if batter is dry
- 1/2 cup white chocolate chips (85 g) or chopped nuts (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices until fully combined.
- In a large bowl, cream the softened butter with both sugars until fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add pumpkin puree and vanilla extract, blending well.
- Alternately add the dry ingredients and milk to the pumpkin mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. If batter is too dry, add milk 1 tablespoon at a time.
- Gently fold in white chocolate chips or nuts.
- Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the mixture cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips, Variations & Serving Ideas
- Stir in a handful of chopped pecans or walnuts for crunch
- Sprinkle turbinado sugar on top before baking for a crunchy crust
- Use pumpkin pie spice blend instead of individual spices for shortcut flavor
- Add a swirl of cream cheese frosting after cooling for extra indulgence
- Underbake by 5 minutes for a slightly gooey, moist center
- Serve warm with butter or cream cheese spread for breakfast
- Store leftover slices in the fridge and toast before serving to refresh the texture
FAQs
Q: Can I use pumpkin pie filling instead of puree?
A: It’s best to use pure pumpkin puree to control sweetness and spices; pie filling can make the bread too sweet and dense.
Q: How do I prevent the bread from drying out?
A: Avoid overbaking, and be sure to store the bread in airtight containers to retain moisture.
Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, and add a binding agent if needed.
Save This for Later (Pinterest)
Love cozy, seasonal treats? Save this Simple Delicious Pumpkin Pie Bread Recipe Everyone Will Crave to your Pinterest boards and share with friends so everyone can enjoy a slice of fall any time!
