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Ingredient Substitutions
Pumpkin puree. Use canned pumpkin puree or homemade pumpkin, and not pumpkin pie filling. All-purpose flour. Substitute with 1:1 gluten-free flour blend if you need. Baking soda. Helps the bread rise and stay fluffy. Sugar. Using a mix of both granulated sugar and brown sugar balances sweetness and adds a subtle caramel flavor. Spices. I used ground cinnamon, nutmeg, ginger, cloves, and salt to add warmth to the batter. You can also use a pumpkin pie spice blend. If you love stronger spice flavors, add a pinch more cinnamon or ginger, or try a hint of cardamom for a twist. Eggs. Use two large eggs to bind the ingredients. Milk. To add moisture to the batter. You can also use almond milk or oat milk. Vegetable oil. I used vegetable oil but you can use canola oil or even melted butter for a richer texture. Vanilla extract. Helps enhance the flavor.
Variations
Stir in ½ cup of chocolate chips in the batter before baking to make chocolate chip pumpkin bread. Add ½ cup of chopped walnuts, chopped pecans, or dried cranberries to the batter for extra crunch. To make pumpkin spice muffins, pour the batter into a muffin tin and bake for 18-22 minutes. To make gluten-free pumpkin bread, use a gluten-free flour blend in place of regular flour.
Use room-temperature ingredients. Let your eggs and milk come to room temperature before mixing. This helps the batter blend smoothly and results in a more even bake. Do not overmix the batter once you add the dry ingredients to the wet ingredients to prevent the bread from becoming dense and tough. Oven vary so keep an eye on the bread. If the top starts to brown too much before the center is done, cover it loosely with aluminum foil. Cool completely before slicing. It’s tempting to dive in, but letting the bread cool fully helps it firm up and makes for cleaner slices.
🍴 More pumpkin recipes
If you like this recipe, check out my other pumpkin recipes:
Foolproof. This recipe is pretty straightforward, you’ll only need a few simple ingredients and no special equipment needed. Tons of pumpkin spice flavor. This recipe is filled with pumpkin puree, cinnamon, nutmeg - all the fall flavors that you’ll love. It’s a delicious option for a sweet breakfast with a cup of coffee or cozy dessert topped with ice cream.
Want a great vegan version? Check out my vegan pumpkin banana bread.
Simply love pumpkins? My readers also love my pumpkin streusel muffins, pumpkin pie cookies, and homemade pumpkin spice latte!
Libby’s Pumpkin Purée is the thickest and least watery, making it ideal for pies and baked goods. Farmer’s Market Organic is more watery but works well in soups and lighter dishes. Trader Joe’s and 365 by Whole Foods fall somewhere in the middle, offering good consistency for a variety of recipes!
To freeze, cool the pumpkin bread completely, then wrap it tightly in plastic wrap, followed by aluminum foil or a freezer bag, and freeze for up to 3 months. To defrost, let the pumpkin bread sit at room temperature for a few hours or overnight. Feel free to slice it before freezing for easy, on-the-go snacks.
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
