When you take a bite of this classic Pumpkin Bread, you will fall in love with pumpkin all over again. The bread is full of rich pumpkin flavor and warm spices. It’s sweet, fresh, and will be the best pumpkin bread you’ve ever had.
I love it so much and make every single fall. I get rave reviews from everyone who tries it so it was obvious that I should share the recipe with you.
The thing that makes my pumpkin bread stand out is how incredibly moist it is. And each slice is loaded with sweet pumpkin flavor and hints of warm spices.
There is a small amount of oil and butter in this bread. That along with pumpkin puree, buttermilk, and eggs yield a bread that is far from dry.
I find that bread needs oil to maintain the perfect amount of tenderness. And butter is a necessary ingredient for rich flavor.
To complement the pumpkin, I added in ground cinnamon, nutmeg, and cloves. These spices give the bread a wonderful aroma. So fitting for fall.
This is my favorite recipe for pumpkin bread!
Pumpkin bread is super simple and requires just two bowls, a whisk, and a spatula. You don’t even need to use an electric mix. It can easily be whipped up my hand!
This recipe is a great base for all sorts of add-ins. Try adding in walnuts, chocolate chips, cinnamon chips, caramel, chopped candy bars… The options are endless.
Tools you need to make this bread
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This pumpkin bread is super comforting and cozy. It is tender, moist, and wonderfully spiced. It's an easy recipe that doesn't require a mixer and can be whipped up in just a few minutes. Oil keeps the bread soft while butter offers a rich taste. Between the warm cinnamon, nutmeg, and cloves, the bead is a true fall comfort food!
- 1 (15 ounce) can pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1/3 cup buttermilk
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside for 10 minutes.
Adjust the oven rack to the lower third position and heat the oven to 350ºF. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the oil, butter and sugars. Stir with a whisk until combined. Add the eggs, one at a time, mixing well after each addition.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree into the bowl with the wet ingredients. Add the buttermilk and whisk to combine.
In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.
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