- 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
- ¼ tsp
- ½ tsp
- 425 g
- 200 g
- 100 g
- 120 ml
- 1 tsp
- 60 ml
- 60 g
Process
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Heat the oven to 175°C. Grease a 23x13 cm loaf pan and line the bottom with parchment paper, leaving a little overhang for easy lifting.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and fine salt until evenly combined.
In a large bowl, whisk the pumpkin puree, granulated sugar, light brown sugar, neutral oil, eggs, and vanilla extract until smooth and glossy, about 1 minute.
Pour the dry ingredients into the wet ingredients and fold gently with a spatula just until no dry streaks remain. If the batter is very thick, fold in the water 1 tbsp at a time. Do not overmix.
If using pecans, fold half into the batter and set the rest aside for topping.
Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining pecans over the surface if using.
Bake on the middle rack for 55 to 65 minutes, until a skewer inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
Cool the pumpkin bread in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely, about 1 hour, before slicing.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing once the flour goes in, which develops gluten and makes the loaf tough and gummy. Fold just until the last dry streaks disappear.
- Do not substitute pumpkin pie filling for pumpkin puree. Pie filling is pre-sweetened and spiced, so the loaf will be overly sweet and may not set properly.
- The loaf is done when a skewer inserted in the center comes out with a few moist crumbs, not wet batter. If the center still looks shiny and wet, bake 5 more minutes and check again.
- Cool completely before slicing. Cutting a warm loaf smears the crumb and makes it seem underbaked even when it is not.
Substitutions
- pumpkin puree→canned butternut squash puree or homemade roasted pumpkin puree
- neutral oil→melted coconut oil or light olive oil
- pecans→walnuts, pumpkin seeds, or omit entirely
- ground cloves→an extra pinch of ground allspice or pumpkin pie spice blend
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 the whole loaf or individual slices in foil, then place in a freezer bag and freeze for up to 3 months. Thaw slices at room temperature for 1 hour, or reheat gently in a 150°C oven for 8 to 10 minutes, or microwave a single slice for 20 to 30 seconds.
FAQ
The questions we get asked most
Why is my pumpkin bread gummy in the middle?
A gummy center usually means the loaf was underbaked or the batter was overmixed. Bake until a skewer inserted in the center comes out with a few moist crumbs, and fold the flour in only until just combined. If the top is browning before the center sets, tent it with foil and continue baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, so it will make the loaf too sweet and can throw off the moisture balance. Use plain canned pumpkin puree or homemade cooked pumpkin that has been drained well. If you only have pie filling, reduce the sugar and spices, but the result will be less predictable.
How do I know when pumpkin bread is fully baked?
Insert a thin skewer or toothpick into the center of the loaf. It is done when it comes out with a few moist crumbs attached, not wet batter. The internal temperature should be around 96 to 99°C if you use a thermometer, and the top should spring back lightly when pressed.
Can I make pumpkin bread ahead of time?
Yes, pumpkin bread tastes even better the next day as the spices settle. Bake it, cool it completely, then wrap it tightly and store at room temperature overnight. For longer planning, freeze the cooled loaf for up to 3 months and thaw at room temperature before serving.
Can I freeze pumpkin bread?
Yes, pumpkin bread freezes very well. Wrap the whole cooled loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag, and freeze for up to 3 months. Thaw slices at room temperature for about 1 hour, or warm them in a 150°C oven for 8 to 10 minutes.
Why did my pumpkin bread sink in the middle?
Sinking is usually caused by too much liquid, underbaking, or opening the oven door too early. Measure the pumpkin puree accurately, avoid adding extra water unless the batter is stiff, and keep the oven door closed for at least the first 40 minutes of baking. A sudden temperature drop can collapse the center.
Can I reduce the sugar in this pumpkin bread?
You can reduce the granulated sugar by up to 25 percent without ruining the texture, but the loaf will be less moist and brown less deeply. Do not remove all the sugar, because it helps tenderize the crumb and retain moisture. If you reduce it significantly, check the loaf 5 minutes earlier than the recipe states.
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