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–+ servings
A close up of sliced pumpkin bread sits on a wooden board on a gray surface with small pumpkins beside.
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Pumpkin Bread

Perfect for breakfast, dessert, or cozy afternoon coffee, this fluffy Pumpkin Bread recipe is the ultimate fall treat! Made with pumpkin puree, warm spices, and brown sugar, it’s soft, flavorful, and easy to bake at home.
Course Breakfast, Snack
Cuisine American
Keyword bread, cake, fall dish, snack cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf - 10 servings
Calories 255kcal
Author Sylvie Taylor

Ingredients

  • 110 grams / 3.9 ounces butter room temperature
  • 165 grams / ¾ cup brown sugar
  • 90 grams / 2 medium eggs room temperature
  • 240 grams / 1 cup pumpkin puree
  • 200 grams / 1 ¼ cups plain flour
  • 5 grams / 1 teaspoon baking soda
  • 3 grams / ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon star anise
  • 30 grams / ¼ cup pumpkin seeds

Instructions

  • Preheat the oven to 160C/320F and line your loaf tin with greaseproof paper.
  • Sift the flour, baking powder, baking soda, salt and ground spices into a bowl and stir until combined. Set aside.
  • Place the butter and sugar into a separate bowl and whip on medium until pale and well combined, approximately 3 minutes.
  • Add in the eggs and whip until well combined and lightly fluffy, approximately 2 minutes.
  • Add in the pumpkin and combine until the mixture is smooth.
  • Toss in the dry ingredients and whip on low until just combined and no dry portions remain in the edges of your bowl.
  • Pour into your prepared tin and smooth out on top.
  • Optional step: Place a thin line of butter into the center of your cake before baking (this helps it rise evenly in the center).
  • Sprinkle over the pumpkin seeds evenly, pressing a little to hold in place.
  • Bake until golden and a skewer comes out clean, approximately 55 minutes
  • Cool in the tin for 10 minutes before removing and placing onto a cooling tray to cool completely.
  • Slice and serve.
  • Enjoy!

Notes

  • Loaf tin: A traditional loaf pan is ideal for this recipe, as it allows the cake to bake evenly and gives it that perfect shape. The loaf tin used here fits 1 kilo or 2 pounds.
  • Add ins: Feel free to add in walnuts, pecans, chocolate chunks or chips, butterscotch chips would all taste great.
  • You can freeze this: Absolutely. Wrap the cooled loaf or slices and freeze up to 3 months. Thaw overnight at room temp.
  • Recipe testing: This has been tested at least 8 times for a result that isn’t stodgy or underbaked and one of the key things is using both the baking soda and powder. Additionally using more pumpkin puree can be too heavy for the butter, eggs and rising agents to do their job.
Recipe by Roamingtaste

Nutrition

Calories: 255kcal