Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! To use fresh pumpkin, cut a small sugar pumpkin in half, remove seeds, and roast cut-side down at 375°F until tender (about 45 minutes). Scoop out flesh and puree until smooth. Drain excess liquid through a fine-mesh sieve or cheesecloth before using in your pumpkin bread recipe.

Why did my pumpkin bread sink in the middle?

Sinking usually happens from underbaking, opening the oven door too early, or too much leavening agent. Make sure your baking soda is fresh and you're baking the bread until a toothpick comes out clean.

Can I make this pumpkin bread into muffins instead?

Absolutely! This pumpkin bread batter works perfectly for muffins. Fill lined muffin cups ¾ full and bake at 350°F for 18–22 minutes, or until a toothpick inserted comes out clean.

How do I know when my pumpkin bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (but no wet batter). The top should spring back when lightly pressed, and the edges will begin to pull away from the pan.

Can I add other mix-ins to my pumpkin bread?

Yes! Get creative with dried cranberries, white chocolate chips, pepitas, or even a cream cheese swirl. Just fold them in gently before baking.

Pumpkin Bread Recipes That Will Totally Change Your Fall Baking Game 2025

Pumpkin Bread Recipes That Will Totally Change Your Fall Baking Game

Print Recipe

Bakery-level pumpkin bread with real pumpkin, a cozy spice blend, and an ultra-moist crumb—easy enough for weeknights and even better the next day.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf (12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¾ tsp salt
2 large eggs, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
1½ cups pumpkin purée (not pumpkin pie filling)
½ cup vegetable oil
¼ cup milk or buttermilk
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup chocolate chips

Instructions

Preheat & Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving overhang for easy lifting.
Dry Mix: In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Wet Mix: In a large bowl, beat eggs, granulated sugar, and brown sugar until light and slightly fluffy (about 1 minute). Whisk in pumpkin purée, oil, milk (or buttermilk), and vanilla until smooth.
Combine: Add dry ingredients to wet and stir just until no dry streaks remain. Do not overmix. Fold in nuts and/or chocolate chips if using.
Bake: Scrape batter into pan and smooth the top. Bake 55–65 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs. Tent with foil after ~30 minutes if browning too quickly.
Cool: Cool in pan 10 minutes, then lift out to a wire rack to cool completely before slicing.

Notes

Use pumpkin purée, not pie filling. For DIY buttermilk, add ½ tsp lemon juice or vinegar to ¼ cup milk; rest 5 minutes. For gluten-free, use a 1:1 baking blend. Swap half the oil for ½ cup unsweetened applesauce for a lighter loaf. Bread tastes even better day 2. Storage: 4 days at room temp (wrapped), 1 week refrigerated, or freeze up to 3 months.

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 265
Sugar: 23 g
Fat: 12 g
Carbohydrates: 38 g
Fiber: 1.5 g
Protein: 3 g

Keywords: pumpkin bread, moist pumpkin bread, easy fall baking, cinnamon, cloves, nutmeg, ginger, chocolate chip pumpkin bread, walnut pumpkin bread

Find it online: https://harmonymeal.com/pumpkin-bread/