- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 1 tsp
- ½ tsp
- 2 tsp
- ½ tsp
- ½ tsp
- ½ tsp
- 425 g
- 200 g
- 100 g
- 120 ml
- 1 tsp
- 60 ml
- 60 g
Process
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Preheat the oven to 175°C. Grease a 23x13 cm loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together 250 g all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, and 0.5 tsp fine salt until evenly combined.
In a separate medium bowl, whisk 425 g pumpkin puree, 200 g granulated sugar, 100 g light brown sugar, 120 ml vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth and glossy.
Pour the wet pumpkin mixture into the dry ingredients. Fold with a spatula just until no dry streaks remain; if the batter is very thick, fold in 60 ml water. Do not overmix.
Scrape the batter into the prepared loaf pan and smooth the top. If using, sprinkle 60 g chopped pecans over the surface.
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil after 40 minutes.
Cool the pumpkin bread in the pan on a wire rack for 15 minutes, then turn it out onto the rack and cool completely before slicing, about 1 hour.
Kitchen notes
Kitchen notes
- The most common mistake is using pumpkin pie filling instead of plain pumpkin puree; pie filling contains added sugar and spices and will make the loaf dense and overly sweet.
- Do not overmix once the flour meets the wet ingredients. Stop as soon as the last dry streak disappears, or the bread will turn rubbery instead of tender.
- The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs attached. If it comes out clean, the bread is likely overbaked and will be dry.
- Let the loaf cool completely before slicing. Cutting while warm tears the crumb and makes the slices gummy.
Substitutions
- vegetable oil→melted coconut oil or light olive oil
- pecans→walnuts, pumpkin seeds, or omit entirely
- ground ginger→1 tsp fresh grated ginger
- light brown sugar→additional granulated sugar plus 1 tbsp molasses
Storage & reheating
Store cooled pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individual slices in foil and freeze in a zip-top bag for up to 3 months; thaw at room temperature for 1 to 2 hours. To reheat, place slices in a 150°C oven for 5 to 7 minutes, or microwave individual slices for 15 to 20 seconds.
FAQ
The questions we get asked most
Why is my pumpkin bread dense and rubbery?
Overmixing develops gluten, which makes the loaf tough. Mix the batter just until the flour disappears. Also check that your baking soda and baking powder are fresh, and measure flour by spooning it into the cup and leveling it off rather than scooping directly.
Can I use fresh pumpkin instead of canned?
Yes. Roast or steam a sugar pumpkin until tender, then puree and drain it well. You need 425 g of thick puree. Fresh puree often contains more water than canned, so you may need to reduce the added water or omit it entirely.
How do I know when pumpkin bread is fully baked?
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. The internal temperature should be around 93°C to 96°C. If the top is dark but the center is still wet, tent with foil and continue baking in 5-minute increments.
Can I make pumpkin bread ahead of time?
Yes. Bake it up to 1 day ahead, cool completely, and wrap tightly at room temperature. The flavor actually improves overnight as the spices meld. For longer storage, freeze the whole loaf or slices for up to 3 months.
Can I freeze pumpkin bread?
Yes. Cool completely, then wrap the whole loaf or individual slices in plastic wrap and foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours before serving.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar to 150 g and the brown sugar to 75 g, but the loaf will be less moist and may brown faster. Do not eliminate sugar entirely, as it helps tenderize the crumb and retain moisture.
Why did my pumpkin bread sink in the middle?
Sinking usually means the loaf was underbaked or the leaveners were expired. Bake until the toothpick test is clean with moist crumbs, and check your baking soda and powder dates. Opening the oven door too early can also cause a collapse.
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