Pumpkin Bread
This loaf uses the whole can of pumpkin, so there's no half-tin left over in the fridge. Oil keeps the crumb soft for days. Brown sugar adds a gentle caramel note to the spice mix of cinnamon, ginger, nutmeg, allspice and cloves. Thick slices are good for breakfast or with coffee, and even better toasted and spread with butter.
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr 5 mins
- Cool
- 1 hr 15 mins
- Total Time
- 2 hrs 35 mins
- Servings
- 1 loaf (10 slices)
How do you make Pumpkin Bread?
For pumpkin bread, whisk a 425 g (15 oz) can of pumpkin purée with 250 g brown sugar, 120 ml oil, 3 eggs and vanilla. Fold in 280 g flour, baking soda, baking powder, salt and spices. Bake in a 23 x 13 cm (9 x 5 inch) loaf pan at 175°C (350°F) for 60-70 minutes, until a skewer comes out clean and the centre reads 93-96°C (200-205°F).
- Total time
- 2 hrs 35 mins
- Calories
- 335 per serving
- Protein
- 5 g
- Yield
- 1 loaf (10 slices)
- Difficulty
- Easy
- Method
- Baking
Ingredients
Loaf
Topping
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · 2 mixing bowls · Whisk · Silicone spatula · Skewer · Instant-read thermometer (optional) · Wire rack
Quick Directions
Prepare the pan
Heat the oven to 175°C (350°F) with a rack in the centre.
Mix the wet ingredients
Whisk the pumpkin, brown sugar, oil, eggs and vanilla in a large bowl until smooth, with no lumps of sugar left.
Add the dry ingredients
In a second bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves.
Bake
Bake at 175°C (350°F) for 60-70 minutes, until a skewer comes out clean.
Cool
Cool the loaf in the pan for 15 minutes, then lift it out onto a wire rack and cool for at least 1 hour more before slicing.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pumpkin bread.
Prepare the pan
Heat the oven to 175°C (350°F) with a rack in the centre. Grease the loaf pan and line it with a strip of parchment, leaving an overhang on the long sides so you can lift the loaf out.
Mix the wet ingredients
Whisk the pumpkin, brown sugar, oil, eggs and vanilla in a large bowl until smooth, with no lumps of sugar left.
Add the dry ingredients
In a second bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves. Tip them into the pumpkin mixture and fold with a spatula just until no dry streaks remain. The batter will be thick.
Bake
Scrape the batter into the pan, smooth the top and sprinkle with the demerara sugar, if using. Bake for 60-70 minutes, until the top is domed and cracked, the crack looks dry rather than wet and shiny, and a skewer pushed into the centre comes out clean or with a few moist crumbs. An instant-read thermometer in the centre should read 93-96°C (200-205°F). If the top browns too quickly, cover it loosely with foil after 45 minutes.
Cool
Cool the loaf in the pan for 15 minutes, then lift it out onto a wire rack and cool for at least 1 hour more before slicing. The crumb finishes setting as it cools, so a warm loaf can seem gummy in the middle.
Recipe Tips
- Use pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Weigh the flour if you can. Too much flour makes pumpkin bread dry and dense.
- The centre of a tall loaf is the last part to bake, so check it with a thermometer if you have one. A loaf that sinks as it cools was almost always taken out too soon.
- The flavour and texture are even better the next day. Wrap the loaf as soon as it is completely cool.
Variations
- Fold in 130 g (3/4 cup) chocolate chips or 100 g (1 cup) chopped toasted walnuts or pecans with the last few strokes.
- Swap the demerara topping for 30 g (1/4 cup) pumpkin seeds (pepitas).
- Replace the five ground spices with 4 tsp pumpkin pie spice.
- Split the batter between two 21 x 11 cm (8 1/2 x 4 1/2 inch) loaf pans and start checking at 40 minutes, using the same skewer and temperature cues.
Nutrition (per serving)
| Calories | 335 |
|---|---|
| Protein | 5 g |
| Carbs | 51 g |
| Fat | 13 g |
| Saturated fat | 1.5 g |
| Fibre | 2 g |
| Sugar | 27 g |
| Sodium | 345 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Wrap the cooled loaf and keep it at room temperature for up to 3 days, or in the fridge for up to 1 week.
- Freezer
- Freeze the whole loaf or individual slices, wrapped well, for up to 3 months. Thaw in the wrapping at room temperature.
- Reheat
- Warm slices in the microwave for 15-20 seconds, or toast them lightly and spread with butter.
Pumpkin Bread FAQs
How do I know when pumpkin bread is done?
A skewer pushed into the centre comes out clean or with a few moist crumbs, the crack along the top looks dry rather than wet, and the centre reads 93-96°C (200-205°F) on an instant-read thermometer. In a 23 x 13 cm (9 x 5 inch) pan at 175°C (350°F), this takes 60-70 minutes.
Why did my pumpkin bread sink in the middle?
It was most likely underbaked. The centre of a tall, moist loaf sets last, so it can look done on top while the middle is still wet. Bake until a skewer comes out clean and the centre reaches 93-96°C (200-205°F), and measure the baking soda and baking powder carefully, since too much makes the loaf rise and then fall.
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already contains sugar and spices, so the bread would be too sweet and heavily spiced. Use plain pumpkin purée.
Can I use fresh pumpkin instead of canned?
Yes. Roast a small sugar pumpkin until soft, purée the flesh and let it drain in a sieve for 30 minutes so it is thick, then use 425 g (1 3/4 cups). Roasted butternut squash purée works the same way.
Can I freeze pumpkin bread?
Yes. Wrap the cooled loaf, or individual slices, tightly and freeze for up to 3 months. Thaw in the wrapping at room temperature, or warm a frozen slice in the microwave for 20-30 seconds.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
