What are the ingredients for pumpkin bread?

All-purpose flour, pumpkin puree, sugar, vegetable oil, eggs, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and vanilla extract.

Is pumpkin bread good or bad for you?

Pumpkin bread offers vitamin A, fiber, and antioxidants from pumpkin, but it’s still a treat due to sugar and oil content. Enjoy in moderation as part of a balanced diet.

What to eat pumpkin bread with?

Serve with butter, cream cheese, or nut butter. Pair with coffee, chai, or spiced cider. For dessert, top with vanilla ice cream or use in French toast.

Is it better to make pumpkin bread with oil or butter?

Oil yields a more tender, moist crumb that stays soft longer. Butter adds richer flavor but can create denser texture once cooled.

What spices go well in pumpkin bread?

Cinnamon, nutmeg, ginger, and cloves are classic. Pumpkin pie spice simplifies measuring. Try cardamom, allspice, or orange zest for variation.

What is a good substitute for oil in pumpkin bread?

Unsweetened applesauce or mashed banana at a 1:1 ratio reduces fat. Greek yogurt (½ cup per 1 cup oil) adds protein and tang. Coconut oil works if cooled.

Can I make bread without oil?

Yes, use applesauce, banana, or yogurt, though texture and shelf life change. Consume oil-free versions within 2–3 days for best freshness.

Can I use milk instead of water in cake mix?

This recipe doesn’t require water. For boxed mixes, milk adds richness at a 1:1 ratio, replacing water while reducing other liquids slightly.

Can Greek yogurt replace oil in baking?

Yes, use ½ cup plain Greek yogurt for every 1 cup oil to reduce calories and boost protein without sacrificing moisture.

Pumpkin Bread Perfection: 7 Pro Tips & Irresistible Variations

Name: Pumpkin Bread: The Ultimate Moist, Spiced Fall Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1¾ cups (220g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1⅓ cups (300g) pure canned pumpkin puree; 1¼ cups (250g) granulated sugar; ⅔ cup (150ml) vegetable oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract

Description

Ultra-moist pumpkin bread with warm fall spices, tender crumb, and bakery-quality results. This easy recipe uses simple pantry ingredients and foolproof techniques for perfect pumpkin bread every time.

Ingredients

1¾ cups (220g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1⅓ cups (300g) pure canned pumpkin puree

1¼ cups (250g) granulated sugar

⅔ cup (150ml) vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan

2. In large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger

3. In separate bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until smooth

4. Pour wet ingredients into dry ingredients. Fold gently until just combined – don’t overmix

5. Transfer batter to prepared pan, smoothing top

6. Bake 60 minutes, checking doneness at 55 minutes with toothpick (few moist crumbs should cling)

7. Tent with foil if top browns too quickly during last 10-15 minutes

8. Cool in pan 15 minutes, then turn out onto wire rack to cool completely before slicing

Notes

Use pure pumpkin puree, not pumpkin pie filling for best results

Room temperature ingredients mix more easily

Don’t overmix batter – some small lumps are fine

Toothpick should have few moist crumbs, not be completely clean

Bread improves in flavor after resting 24 hours

Store wrapped at room temperature up to 4 days

Freeze individual slices up to 3 months

For variations: add ¾ cup mini chocolate chips or ½ cup toasted nuts

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American