Homemade Pumpkin Bread
This homemade pumpkin bread is everything you want it to be—moist, full of warm spices, and just sweet enough to feel like a treat without being over the top. Whether you enjoy it in the morning with a cup of coffee or as an afternoon pick-me-up, this pumpkin bread is comfort baked into every slice!
Homemade Pumpkin Bread
First, preheat your oven to 350°F (175°C) and gather all your ingredients. This little step makes baking stress-free and helps you avoid those “oops, I forgot the cinnamon” moments. Start by whisking together the wet ingredients—pumpkin puree, sugar, oil, and eggs—until smooth and creamy. Next, in a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and a pinch of salt.
Then comes the fun part—bringing everything together. Gently fold the dry mixture into the wet until it is just combined.
Don’t overmix; that’s the secret to a tender loaf.
Pour the batter into your prepared pan, slide it into the oven, and soon, your kitchen will be filled with the cozy aroma of fall. When the toothpick comes out clean, you know your bread is done.
What Does Lactose Free Mean?
First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.
Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.
Which Ingredients Are Lactose Free?
- Zero
Why You Will Love This Recipe!
- Super moist and soft texture
- It’s simple enough for a weekday bake yet festive enough for holiday gatherings.
- No fancy tools needed – just one bowl and a whisk.
- it’s versatile—you can dress it up with chocolate chips or keep it classic with just pumpkin and spice.
Recipe At A Glance:
Eggs: You will need three eggs at room temperature.
Sugar: You will need half a cup of granulated sugar.
Brown Sugar: You will need half a cup.
Flour: You will need 1 and 3/4 cups of all-purpose flour.
Baking Soda: You will need 1 tsp of baking soda.
Baking Powder: You will need half a tsp of baking powder.
Salt: You will need one tsp of salt for taste.
Vanilla Extract: You will need one tsp for taste.
Pumpkin Extract: You will need one tbsp for taste.
Cinnamon: You will need one tsp.
Pumpkin Puree: You will need one cup of pumpkin puree.
Vegetable Oil: You will need half a cup of vegetable oil.
Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.
Equipment Needed:
Spatula: For mixing.
Measuring Spoons and Cup: For accurate measurements.
2 Mixing Bowls: For the ingredients.
Small Bowl: For cracking your eggs.
Whisk: For mixing the dry ingredients.
Wire cooling rack: For cooling the bread.
Loaf Pans: For the batter.
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Step By Step Instructions:
Step One: Prep the oven and pan
Preheat your oven to 350F
Grease your loaf pan and add parchment paper.
Gather all your ingredients, measure everything then set aside.
Step Two: Mix the wet ingredients
In a large bowl, whisk together pumpkin puree, sugar, oil, and eggs until smooth.
Tip: crack the eggs in a separate bowl to avoid any shells falling into the batter.
Step Three: Mix the dry ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon
Step Four: Mix it all together
Slowly fold the dry mixture into the wet ingredients. Stir until just combined.
Tip: avoid over mixing the batter. Mix just enough until everything is fully incorporated.
Step Five: Pour into a loaf pan
Pour the batter into the prepared pan.
Step Six: Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Use the toothpick method to check the readiness of the cake
Step Seven: Cool and Enjoy!
Cool in the pan for 10 minutes, then transfer to a wire rack before slicing.
Serve and enjoy!
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Leftovers? No problem!
If you happen to have leftover homemade pumpkin bread (a rare occasion in my house!), there are so many delicious ways to enjoy it the next day. Try warming a slice in the microwave for 10–15 seconds and adding a pat of butter or a drizzle of honey for a quick snack. It also makes a wonderful base for French toast—just dip slices in an egg mixture and cook them on a skillet until golden.
Frequently Asked Questions?
Can I use fresh pumpkin instead of canned?
Yes! Roast your pumpkin, puree it, and drain off any extra liquid before using.
Can I freeze pumpkin bread?
Definitely. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months.
How do I keep pumpkin bread moist?
Store it in an airtight container at room temperature for 3–4 days.
Homemade Pumpkin Bread Tips and Variations:
- Use room temperature ingredients for a smooth batter.
- Stir in chocolate chips, pecans, or walnuts for extra texture.
- Don’t overmix once the wet and dry ingredients are combined—this helps keep the loaf moist.
- Swap half the oil for applesauce to lighten it up.
- Bake in mini loaf pans or as muffins—just reduce the baking time..
Troubleshooting Common Mistakes
1. Dry bread: It may have baked too long—check 5 minutes before the timer goes off.
2. Dense bread: Overmixing can cause this. Gently fold the batter until just combined.
3. Sinking in the middle: The oven might be too hot, or the loaf wasn’t fully baked through.
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Thank You!
Thank you for reading my post today! Comment below if you have any questions or if you’ve tried Homemade Pumpkin Bread.
Hopefully, baking brings you joy and happiness as it does for me and my family!
Happy baking, and enjoy every bite!
Jas.
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