This Pumpkin Bread is an incredibly simple quick bread recipe packed full of the best flavors of autumn. This pumpkin bread recipe is a fall treat filled with warm and cozy spices your family will love!
Filling your home with pure fall joy as it bakes, this quick and easy pumpkin bread is a true treat! Perfect for breakfast, brunch, or a simple home baked afternoon snack or dessert, don’t skip this special recipe.
What’s the secret little twist in this pumpkin bread recipe? It’s baked with browned butter to give it rich, nutty fall flavor. In fact, browned butter is the easiest baking trick that I use quite a lot – but here, it creates something truly special!
Beyond the browned butter, this recipe calls for brown sugar to give it a hint of molasses flavor that caramelizes beautifully inside the bread.
I can’t believe that with all of the delicious bread recipes I’ve shared over the years, I’ve yet to share a classic and simple pumpkin bread. Don’t miss my Pumpkin Cheesecake Bread and Pumpkin Pound Cake for more incredible options!
From Sweet Bread, Brown Sugar Bread, Cranberry Bread, Almond Bread and Apple Bread, I’ve developed so many popular quick bread recipes through the years and am so excited to finally share the Perfect Pumpkin Bread recipe with you today!
It’s no secret that I love quick breads – and it’s clear you do, too! They’re tested over and over again, tried and true by both me and you! Don’t miss my FREE Quick Bread Recipe Guide with over 35 of my most popular recipes.
Why You’ll Love Pumpkin Bread
- It’s Quick – Less than 10 minutes hands on time!
- It’s Full of Fall Flavor
- It Freezes Well (great for breakfast and snacks)
- It’s Incredibly Moist!
Pumpkin Bread Recipe Ingredients
- All Purpose Flour – All purpose flour, no need to sift.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Baking Soda – One of two leavening agents in this bread to ensure it rises beautifully.
- Baking Powder –The leavening agent for this quick bread recipe that ensures a nice even rise.
- Ground Cinnamon – For fragrance and flavor.
- Ground Cloves – So deliciously warm and spicy.
- Ground Nutmeg – The perfect foil to the cinnamon here- the combination of spices gives this pumpkin cheesecake bread the feel of old-fashioned pumpkin pie!
- White Granulated Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Brown Sugar – Adds a little caramelized flavor.
- Butter – Melted, salted or unsalted works, but I like to use salted!
- Eggs – The binding agent.
- Pumpkin – Using real pumpkin purée (not pumpkin pie filling) in this bread recipe eliminates the need for oil or milk – it creates so much moisture.
Variations
- Add a Glaze – Cream Cheese Glaze or Classic Glaze are both delicious options.
- Add Nuts – Add a half cup of crushed pecans or walnuts.
- Add Chocolate Chips – Add a half to 1 cup of semi-sweet chocolate chips to make Chocolate Chip Pumpkin Bread.
- Hint of Orange – A tablespoon of orange zest adds bright flavor.
- Top with Cinnamon Sugar – Adds a little crunch and shimmer.
How to Make Pumpkin Bread
- Prep – Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
- Brown Butter – This step adds rich, nutty flavor. It’s so simple, too! Simply warm butter over medium heat until it becomes brown in color and has a nutty aroma. Set aside and allow to cool.
- Mix Dry Ingredients – In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
- Combine Sugars and Butter – In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter.
- Add Pumpkin and Eggs – Beat 3 minutes.
- Combine – Gradually add dry mixture to wet mixture until just combined.
- Bake – Pour batter into loaf pan and 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
- Cool and Enjoy – Allow to cool completely on a baking rack before slicing.
Alternative Baking Methods
Recipe Tips
Shortcuts
- Make my Pumpkin Pie Spice to store in your pantry and you can simply replace the spices in this recipe with three teaspoons of that spice blend!
How to Store
- At Room Temperature – Don’t leave this cream cheese pumpkin bread out on the counter for more than two hours. Because of the cheesecake filling this bread needs to be refrigerated!
- Refrigerate – You can store this bread tightly wrapped in the refrigerator for up to a week.
- Freeze – Cool your pumpkin cheesecake bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
The toothpick trick! Inserting a toothpick into different parts of the top of your quick bread loaf will help with understanding when it’s done. When the toothpick pulls out of the bread “clean” (without anything sticking to the toothpick), your pumpkin bread is done. If the toothpick isn’t clean, bake for another few minutes!
What to Do with Pumpkin Bread Leftovers
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegetarian
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More Easy Pumpkin Recipes
Pumpkin Bread
This Pumpkin Bread is an incredibly simple quick bread recipe packed full of the best flavors of autumn. This pumpkin bread recipe is a fall treat filled with warm and cozy spices your family will love!
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Preheat oven to 325° F. Grease loaf pan / pans using baking spray.
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Brown butter…… set aside and allow to cool.
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In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
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In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter.
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Add eggs and pumpkin. Beat 3 minutes.
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Gradually add dry mixture to wet mixture until just combined.
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Pour batter into loaf pan and bake 60 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
Alternative Baking Times
How to Store
- At Room Temperature – Don’t leave this cream cheese pumpkin bread out on the counter for more than two hours. Because of the cheesecake filling this bread needs to be refrigerated!
- Refrigerate – You can store this bread tightly wrapped in the refrigerator for up to a week.
- Freeze – Cool your pumpkin cheesecake bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
Calories:488kcalCarbohydrates:76gProtein:5gFat:19gSaturated Fat:11gCholesterol:92mgSodium:488mgPotassium:92mgFiber:1gSugar:52gVitamin A:619IUCalcium:58mgIron:2mg
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