Best Pumpkin Bread Recipe

Best Pumpkin Bread Recipe is a from scratch, moist and buttery quick bread made with pumpkin puree, tangy sour cream and spices.

I have to admit, when the weather turns cold I spend more time than I should baking. The warm oven and the irresistible aroma of baking bread is so cozy and inviting I could spend all day in the kitchen.

This perfect pumpkin bread recipe is an old family recipe that gets made over and over again when it’s pumpkin season. Resisting a really good quick bread recipe?…not going to happen.

Quick Breads are perfect for gift giving. Double or triple the recipe, bake in foil loaf pans with lids or mini loaf pans and give as a delicious home baked treat.

TIP? – when pumpkin becomes available in the fall at the grocery store, we buy several extra cans so we have pumpkin puree to bake with all winter.

Ingredients To Make Pumpkin Bread

These simple ingredients are all you need to make this best Banana Bread recipe. You probably have most of them in your pantry already! Simply double the full recipe to make a second batch.

• Unsalted Butter – bring the butter to room temperature before beating with the sugar. Cold butter doesn’t mix well. Unsalted butter let’s the cook adjust the amount of salt used. If you use salted butter – omit the added salt in the recipe.
• Brown Sugar – either light or dark brown sugar are both fine for this recipe. For a lighter loaf, use half brown sugar and half white sugar in the recipe.
• Large Eggs – room temperature eggs will blend easier than cold eggs.
• Pumpkin Puree – when canned pumpkin becomes available at the grocery, we stock up! Sometimes the label will say “solid pack pumpkin”. Don’t be confused – this is not pumpkin pie filling.
• Vanilla Extract – adds flavor and delicious aroma
• Cinnamon – brings out the pumpkin taste and adds delicious aroma. Substitute homemade pumpkin pie spice for seasonal flair.
• Sour Cream – we use full fat sour cream to add moist flavor to this bread. If you prefer low fat sour cream then use that. Plain Greek yogurt is a healthy substitute.
• All-Purpose Flour – we used classic AP flor for this recipe.
• Baking Soda – leavening agent for the bread.
• Salt – brings out the flavor of the ingredients.
• Roasted Pumpkin Seeds – add a decorative touch and crunch to the bread.

This is the perfect base recipe for all variety of quick breads. Feel free to add different flavors to make it your own.

We love to add fresh grated orange peel to pumpkin bread. It adds amazing flavor! Here’s a few more ideas:

Throw in a handful of chopped pecans or walnuts into the batter for pumpkin nut bread. Add chocolate chips for pumpkin chocolate chip bread or dried fruit like cranberries to add extra sweetness and distinctive flavor. Try drizzling in a teaspoon or two of maple syrup for even more flavor!

How To Make Pumpkin Bread From Scratch

1. Start by preheating your oven to 350 degrees F. Lightly grease an 8 or 9-inch loaf pan with non stick spray or line the bottoms of the pans with parchment paper.
2. In the large bowl of the stand mixer (fitted with paddle attachment) or using an electric mixer, combine the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition.
3. Add in vanilla, cinnamon, orange peel (if using), sour cream and pumpkin. Beat on low speed to combine.
4. In a medium mixing bowl whisk together the dry ingredients (flour, baking soda and salt). With the mixer off add the flour mixture to the pumpkin mixture. Beat on low to moisten (and keep flour from flying everywhere), then medium speed to blend with the wet ingredients.
5. With a spatula or wooden spoon, fold in any add-ins like nuts, chocolate chips or dried fruit.
6. Pour batter into prepared loaf pan, smoothing the top of the loaf. Sprinkle the top with pumpkin seeds.
7. Bake in prepared oven on the center oven rack for 1 to 1 1/2 hours. Do the toothpick test – when a toothpick or cake tester inserted in center of the loaf comes out clean, the bread is done.
8. Cool in the pan on a wire rack until the pan cool enough to handle. Run sharp knife around the sides of the bread to help release it from the pan. Invert the bread onto a serving plate to slice.

Can I Make This Recipe With an Electric Hand Mixer?

Absolutely! If using an electric hand mixer follow recipe as written, combining all ingredients in a large mixing bowl. Mixing and blending times may be longer for an electric mixer vs. using a stand mixer.

Quick Bread Flour Options

We love to mix and match the flours used in our favorite quick breads. This recipe is super versatile and using a healthier flour option is easy.

• All Purpose Flour
• Whole Wheat Flour
• Whole wheat pastry flour
• Buckwheat Flour
• Spelt Flour
• Gluten Free Measure for Measure Flour
• Whole Grain Flour Blend
• Gluten Free Flour Blend

Chef Tips For This Moist Pumpkin Bread Recipe

• For best results, be sure the butter is at room temperature. Cold butter doesn’t mix well with the sugar and will leave butter lumps in your batter.
• Eggs will mix in easier if they are room temperature.
• The batter will be thick once all of the ingredients are mixed.
• Don’t over mix the batter!
• Use a light colored loaf pan if you have one. Dark loaf pans may darken the bottom of your bread loaf.
• If desired, line your loaf pan with parchment paper. Leave a 3-inch overhang to make it easy to lift the bread out of the pan.
• Place your loaf onto a cooling rack to let cool. Cool completely or refrigerate for the easiest slicing.

We love to make our pumpkin bread extra special by adding decorative toppings. It can be as simple as sprinkling a handful of roasted pumpkin seeds on top of the batter (our favorite). Other delicious choices are sprinkling the batter with sunflower seeds, pepitas or candied pecans.

How To Store Homemade Pumpkin Bread

Homemade pumpkin bread leftovers and bread that’s made ahead can be stored in the refrigerator for up to 5 days. It can also be frozen for later. Here’s how:

To Refrigerate:

1. Place the entire loaf in an airtight container, tightly wrap the loaf in plastic wrap, place in an airtight food storage bag (like a ziplock bag). Get as much air as possible out of the bag before you seal it. Refrigerate for up to 5 days.
2. Alternately, slice the bread into thick slices, wrap each in plastic wrap and place wrapped individual slices in airtight container or plastic food bag.

To Freeze:

1. Let the baked pumpkin bread cool completely. Wrap tightly in plastic wrap and then wrap again in aluminum foil. OR place baked loaf in a plastic freezer bag, fold bag over to to remove as much air as possible and seal.
2. Alternately, slice the bread into thick slices, wrap each in plastic wrap and place wrapped individual slices in airtight container or plastic food bag.
3. Label and store in the freezer for up to 3 months.
4. Thaw in the refrigerator or on the counter before serving.

More Easy Bread Recipes

• Cranberry Cinnamon Banana Bread
• Blueberry Pecan Banana Bread
• Banana Foster Bread with Rum Sauce
• Banana Bread Cream Cheese Bundt Cake
• Best Ever Banana Bread Recipe