Pumpkin Bread

I promised you pumpkin bread in my pumpkin ice cream post. And I’m a woman of my word.

Quickbreads, y’all – they’re some of the best things to use up excess produce, sour milk, and other leftovers you might have. They come together quickly with no rise time (hence the name “quickbreads”), freeze beautifully, and are always a hit when you serve them at breakfast or bring them as a last-minute edible gift. Pumpkin bread is my personal favorite, but you can adapt this quickbread recipe for bananas, sweet potato, even parsnips: any sweet, mashed fruit or vegetable your heart desires will probably work here. You can also include things like unsweetened shredded coconut, chocolate chips, nuts, swirls of cream cheese, or other add-ins. Quickbreads are a beautiful canvas of deliciousness.

Ready to bake? Let’s DO IT!

pumpkin bread

Pumpkin Bread

You will need:

  • 2 c unbleached all-purpose flour (you can sub up to 1 c wheat flour)
  • 1 c sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (freshly ground)
  • 1/8 tsp cloves
  • 1/2 c melted butter or neutral oil (butter is tastier, but whatever floats your boat)
  • 2 large eggs
  • 1 c pumpkin puree
  • 2 tsp vanilla extract
  • Optional add-ins: up to 1/2 c each of nuts, unsweetened shredded coconut, and/or chocolate chips


  1. Preheat oven to 350 degrees F. Grease a 5×9 loaf pan with oil or butter.
  2. In a large bowl, sift together the flour, sugar, baking powder, spices, and salt. In a medium bowl, whisk together the pumpkin, melted butter, eggs, and vanilla.
  3. Fold the wet ingredients into the dry ingredients using a wooden spoon or spatula, mixing until just combined. (The batter will be thick, but should not be difficult to stir or very dry. If it is, add up to 1/2 c milk or water.) If using add-ins, gently fold them into the mixture.
  4. Turn batter into the prepared baking pan, and smooth out the top with a spatula. Tap the pan a few times on the counter to remove any air bubbles in the batter.
  5. Bake at 350 degrees F for 50 minutes to 1 hour until a knife inserted into the center of the dough comes out clean. Allow the bread to cool for at least 15-20 minutes before attempting to remove it from the pan.


  1. Whole wheat pumpkin bread: For a nuttier, chewier bread with a bit more fiber: substitute up to 1 c of the flour with whole wheat flour.
  2. Rye pumpkin bread: For a big of a tangier bread with a bit of sourdough flavor, sub up to 1 c of the flour with rye flour.


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