What ingredients are in pumpkin bread?

Pumpkin bread typically includes pumpkin purée, eggs, oil, sugar, flour, baking soda, salt, and pumpkin spice. This version also uses brown sugar and a touch of bourbon or vanilla for deeper flavor.

Why is pumpkin bread called bread?

Even though it’s sweet like cake, it’s baked in a loaf pan and sliced like bread—hence the name. It also follows the quick bread method (no yeast required), much like banana bread.

Why does my pumpkin bread have no flavor?

Usually, it comes down to old spices, watery pumpkin purée, or skipping salt. Use fresh pumpkin spice, high-quality canned pumpkin, and don’t forget a bit of salt—it brings everything together.

Can you eat raw pumpkin bread?

Nope! Like all batter with raw eggs and flour, it’s not safe to eat raw. But once it’s baked? Absolutely irresistible.

How should I store pumpkin bread?

Once cooled, keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Yes! Wrap tightly in foil and plastic wrap, then freeze for up to 3 months. It’s just as tasty straight from the freezer—no need to thaw.

Why is my pumpkin bread gummy in the middle?

This usually means it was underbaked, overmixed, or baked in the wrong size pan. Make sure to check doneness with a toothpick and don’t mix more than 50 strokes.

Pumpkin Bread Recipe: Moist, Sweet & Easy to Make

Description

This pumpkin bread is unbelievably moist, packed with warm fall spices, and crowned with a crackly sugar crust. It’s simple, freezer-friendly, and tastes even better the next day.

Ingredients

Scale

1 (15 oz) can pumpkin purée (Libby’s preferred)

4 large eggs, room temperature

1 cup neutral oil (extra virgin olive oil used)

1 tbsp bourbon or vanilla

1½ cups sugar

1 cup dark brown sugar (packed)

3 cups flour

1 tsp baking soda

½ tsp baking powder

1 tsp fine salt

2 tbsp pumpkin spice (homemade preferred)

3 tbsp sugar (divided for pan and topping)

Oil or baking spray for greasing pans

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Instructions

1. Preheat oven to 350°F.

2. Grease 2 loaf pans with oil or spray and coat with 1 tbsp sugar each.

3. In a large bowl, whisk together pumpkin, eggs, oil, vanilla or bourbon, and both sugars until smooth.

4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.

5. Gradually mix dry ingredients into wet until mostly combined.

6. Stir batter exactly 50 strokes to prevent overmixing.

7. Divide batter evenly between pans.

8. Sprinkle tops with remaining sugar.

9. Bake 60–65 minutes or until a toothpick comes out clean.

10. Remove from pans and cool completely on a rack.

11. Slice only after completely cooled for best flavor (best next day).

Notes

Do not overmix—use exactly 50 strokes.

Let loaves cool outside the pan to keep crust crisp.

Homemade pumpkin spice is ideal; old spices lose potency.

Use bourbon for extra depth or vanilla as a classic choice.

Mini loaves bake in 18–20 minutes; muffins take 30 minutes.

Freezes well for months—wrap tightly.

Trader Joe’s canned pumpkin may be watery—simmer to reduce.

Prep Time: 10 minutes
Cook Time: 60–65 minutes
Category: Baking
Method: Oven
Cuisine: American