This Classic Pumpkin Bread is easy to make, perfectly spiced, and full of pumpkin flavor. You can enjoy this bread plain, add chocolate chips, or nuts!
I’ve made it my goal to share as many classic recipes as possible with you this year. While I love fun desserts, you really just can’t beat a classic. So today I’m sharing another favorite recipe of mine, homemade pumpkin bread.
One thing that I love about this pumpkin bread is how simple it is to throw together. All you have to do is mix up your dry ingredients, then the wet ingredients, combine them, pour it into a pan, and bake it. This bread also stays super moist for days, no dry pumpkin bread anywhere in sight!
Another great thing about this bread is that it’s incredibly versatile because you can add your favorite mix-ins. I love this pumpkin bread plain, but it’s also delicious with some chopped nuts or even chocolate chips. In fact, my grandma loves to chop up orange slice candies and add them to her pumpkin bread. It may sound strange, but it’s actually pretty delicious!
How To Make This Pumpkin Bread
To make this bread you’ll start out with your dry ingredients: some all-purpose flour, baking soda, baking powder, salt, and spices. One important thing when it comes to this bread is to make sure to spoon and level the flour into your measuring cup. You want to avoid scooping flour from the container because it can become packed inside the cup and you can end up with too much flour. Too much flour = a dense loaf of pumpkin bread.
I also tried to find a good balance of spices in this bread, but you can feel free to adjust them to your personal preference. I used a mix of ground cinnamon, ginger, nutmeg, and cloves because I find that it creates the best flavor in pumpkin desserts.
For the wet ingredients, you’ll be using pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract. Be sure to use pumpkin puree and not pumpkin pie filling in this recipe, pumpkin pie filling is already sweetened and has spices added to it. The only ingredient in pumpkin puree should be pumpkin.
As always, I love to add some brown sugar to this pumpkin bread because it adds moisture and flavor. Plus, pumpkin and brown sugar pair beautifully together!
There’s also only 1/4 cup of buttermilk in this pumpkin bread, but it’s the perfect secret ingredient to keep the bread moist and tender. If you don’t have any buttermilk on hand, I’ve included a note in the recipe for how to make a quick buttermilk substitute.
Once you’ve mixed up the dry and wet ingredients separately, you’ll mix the two together until they’re just combined. Then, pour the batter into a loaf pan and bake it!
I don’t have any buttermilk on hand, can I substitute it with something else?
You can use my homemade buttermilk substitute here!
How long will this pumpkin bread stay fresh?
You can store this bread in an airtight container in the refrigerator or on the counter for up to 4 days.
Will this bread freeze well?
Yes, this pumpkin bread freezes great! You can freeze it for up to 3 months, just thaw overnight in the refrigerator and bring it to room temperature before serving.
Baking Tips For Pumpkin Bread
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to use pumpkin puree and not pumpkin pie filling for this pumpkin bread.
- It’s best to mix your wet and dry ingredients together until just combined. Over mixing the batter can create a denser loaf of bread.
More Pumpkin Recipes To Try!
Classic Pumpkin Bread
- 1 and 2/3 cup (215 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (250 grams) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (120 ml) oil canola, vegetable, or coconut
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (line with parchment paper if desired) and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean (cover loosely with foil as needed to prevent excess browning on top of the bread).
- Transfer to a wire rack to cool for 20 minutes, then carefully remove the bread from the pan, and allow to cool completely on the wire rack.