Pumpkin Bread

How to Make Pumpkin Bread

Follow along we outline the steps for how to make pumpkin bread moist and delicious. Use the recipe below for all the specific instructions.

Position the Oven Rack and Grease the Pan

For the pumpkin loaf to bake up moist and delicious, it’s important to position the oven rack so that the top of the pan will be in the center of the oven. Whether you make one large or two smaller loaves, place both on this rack—just give them a few inches of space around each one.

Quick breads like this one, only need the bottom of the pan(s) greased. That way, the batter can easily climb the sides of the pan, creating a tall loaf without any ugly, crusty lipped edges that come when the sides are greased as well. As the batter bakes, it will pull slightly away from the sides of the pan, making them easy to remove even though the sides weren’t greased. For the best shaped-loaf and release from the pan, we recommend using a little vegetable shortening on a paper towel to grease the bottom of the pan, rather than using cooking spray, which is harder to control and can end up spraying the sides.

Mix the Ingredients

First mix the pumpkin, sugar, oil, vanilla, and eggs in a large bowl. This allows you to break up the eggs and mix them well into the other wet ingredients before adding the dry ones. Stir in the dry ingredients until just moistened and pour the batter into the pan(s).

Bake Until Toothpick Test Works

All ovens run a little differently—some are a little too hot and some are a little too cool. Start with the minimum baking time and test the center with a clean toothpick. If the toothpick comes out clean when inserted deep into the loaf, it’s done. If not, add a few additional minutes of baking and test again.

Loosen and Cool Loaf

Cool the loaf (or loaves) in the pan(s) on a cooling rack for 10 minutes. Set the timer—don’t guess at the amount of time they have cooled. In our testing, we found 10 minutes to be the perfect amount of time to set up the loaves for removal from the pans. They weren’t too hot and tender so there were issues with the loaves sticking to the pan sides or bottom. Loosen the sides of the loaves from the pan by running a metal spatula along the edges of the pans. Remove them from the pans and place them upright on a cooling rack to continue to cool completely.

Slicing the Loaves

This is the tough part—you’re going to want to dig right in while they are still warm once that cozy aroma hits your nose—but resist, if you want beautiful slices. To cut gorgeous slices, the loaves need to be completely cooled (2 hours) or even better—wrap and refrigerate the loaves overnight before slicing them. Use a long, serrated bread knife with a gentle sawing motion. Support the slice with one hand while you slice with the other.

Pumpkin Bread Ingredients

Here’s what each ingredient contributes to make this pumpkin bread recipe easy and scrumptiously decadent:

Canned Pumpkin: This is pumpkin that has been picked at the height of its ripeness, for the best flavor. Its smooth consistency is perfect for baking batters like this one. Don’t be tempted to use pumpkin pie mix instead—it contains sugar and other ingredients that will throw off the gentle balance in this recipe.

Sugar: Not only does it add sweetness to bring out the pumpkin’s natural flavor, but it contributes to the tenderness of the loaves. Use granulated sugar here, as brown sugar will mask some of the pumpkin goodness.

Vegetable Oil: You can use either vegetable or canola oil for this recipe. They have neutral flavors, unlike olive oil, which would add flavor that will distract from the pumpkin, cinnamon, and clove trifecta happening. Oil contributes to the tenderness of the bread. You could reduce the fat and calories in this batter by substituting unsweetened applesauce for the oil, however, the texture of the baked loaves will be a little less tender.

Vanilla and Salt: Vanilla extract is what we use, but you could substitute an equal amount of vanilla paste instead. It might make your loaves a little darker in color. The vanilla and salt play a supporting role in the flavor of this bread, allowing the pumpkin and spices to take center stage.

Flour: Gives the bread structure. You can use either use all-purpose flour, whole wheat, or a combination of both to equal 3 cups. The whole wheat flavor will be masked by the pumpkin and spice flavor while boosting the nutritional content of the bread.

Nuts: You can use walnuts, almonds, pecans, or even pumpkin seeds (pepitas) for this recipe. They add a delightful crunch to the soft, moist bread. Coarsely chop them, so they will be prominent in the slices. Not a nut fan? You can totally leave them out if you wish.

Raisins: They contribute sweetness and moistness. They also give the bread some visual contrast and cozy, down-home flavor. You can leave them out if you don’t have any on-hand or aren’t a fan.

Baking Soda and Baking Powder: These leavening agents give the bread lift for its typical quick bread structure, which is somewhat cake-like.

Spices: Both cinnamon and cloves in just the right amounts, mingle with the pumpkin for the best pumpkin-spice combo you can get in a quick bread. Don’t be tempted to add any more cloves—it is strong…a little goes a long way!

Pumpkin Bread Variations

Want to add your own special spin on pumpkin bread? Try any of these delicious ways to change it up:

Chocolate Pumpkin Bread: Substitute 1/2 cup finely chopped semisweet, milk or white chocolate for the raisins.

Cider-Glazed Pumpkin Bread: Mix 2/3 cup powdered sugar and 2 to 3 teaspoons apple cider until smooth and drizzling consistency. Drizzle over cooled loaves.

Cranberry Pumpkin Bread: Substitute sweetened dried cranberries for the raisins.

Glazed Pumpkin Bread with Ginger: Mix 2/3 cup powdered sugar, 2 to 3 teaspoons water, and 1/4 teaspoon vanilla until smooth and drizzling consistency. Drizzle over cooled loaves. Immediately sprinkle with 2 to 3 tablespoons finely chopped crystallized ginger.

Pumpkin Pie Spice Pumpkin Bread: Substitute 1 1/2 teaspoons pumpkin pie spice for the cinnamon and cloves.

Or try any of these other delicious pumpkin bread recipes:

Chocolate Chip Pumpkin Bread: Mini chocolate chips are added to the pumpkin-spice batter and also sprinkled over the top of the loaves, combined with pecans and sugar, for a scrumptious bakery-inspired pumpkin bread chocolate lovers will adore.

Gluten-Free Pumpkin Bread: Turns Betty Crocker Gluten Free Yellow Cake Mix into a yummy gluten-free pumpkin bread without the need for unusual ingredients.

Cheesecake-Stuffed Pumpkin Bread: Swirls a luscious layer of cream cheese filling inside pumpkin bread. Made with Betty Crocker Favorites Super Moist Yellow Cake Mix, it’s an easy-yet-extra-indulgent take on pumpkin bread.

Storing Pumpkin Bread

Pumpkin bread is a great recipe to make and enjoy either fresh or at another time. Refrigerating it overnight will actually make the flavor even better. Wrap the completely cooled loaves tightly with plastic wrap or aluminum foil. Here’s how to store pumpkin bread for the best flavor and texture:

Room Temperature Storage: Store the tightly wrapped loaves on the counter at room temperature up to 4 days.

Refrigerator Storage: Store the tightly wrapped loaves in the refrigerator up to 10 days.

Freezer Storage: Place the tightly wrapped loaves in resealable food storage freezer bags. Freeze 2 to 3 months. Thaw by removing loaves from bag; loosen wrap and let stand at room temperature 2 to 3 hours. 

More Pumpkin Recipes

Can’t get enough pumpkin-spice treats? Try any of these tasty recipes from our list of favorite pumpkin recipes:

Pumpkin Cookies with Browned Butter Frosting: Homestyle pumpkin cookies get leveled up with the rich, decadent flavor of browned butter frosting.

Pumpkin Bundt Cake: This pumpkin cake for a crowd is just as easy to make as pumpkin bread. It starts with Betty Crocker Favorites Super Moist Yellow Cake Mix and is finished with cream cheese glaze.

Harvest Pumpkin-Spice Bars: This recipe makes an entire sheet pan of homemade pumpkin bars with decadent, rich, cream cheese frosting.

Pumpkin Pie: A classic Thanksgiving dessert that gets rave reviews with its pat-in-the-pan pastry and smooth, creamy pumpkin-and-spice filling.

No matter what type of pumpkin treat you’re looking for, you can browse all of our amazing pumpkin recipes, for delicious inspiration.