My pumpkin bread is super moist, rich, and pumpkin-y! I loaded it up with tons of warming spices and plenty of real pumpkin. Pumpkin is super moist, so it took me quite a bit of experimenting to get a loaf that turns out every time and never has a soggy bottom, but I think I’ve cracked it! This pumpkin loaf always rises and bakes evenly with a perfectly craggy top!
How to Store and Reheat
Store leftover pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or toaster oven.
Serving Suggestions
I love this pumpkin bread for breakfast with my favorite pumpkin spice latte. It’s delicious with a dollop of pumpkin spice whipped cream and some roasted pepitas!
How to Make Pumpkin Bread Step by Step
Prep the Pan: Preheat your oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, grease lightly with nonstick spray, and set aside. Whisk the Dry Ingredients: In a medium bowl, whisk 2¼ cups of all-purpose flour, 1 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1½ teaspoons of baking powder, ¾ teaspoon of baking soda, and ½ teaspoon of kosher salt together. Mix the Batter: In a separate large bowl, stir 2 cups of granulated sugar, 15 ounces (1 can) of pumpkin puree, ½ cup of vegetable oil, and 3 large eggs together. Add the dry ingredients to the wet and whisk until just combined. Fill the Pan: Pour the batter into the prepared pan and top evenly with turbinado sugar if desired. Bake the Bread: Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.
