Right up there alongside summer's zucchini bread and, well, any time's banana bread, pumpkin bread is one of our top favorite quick bread recipes, especially for the fall. Sure, there are dozens of recipes you can make with pumpkin, but pumpkin bread is so easy, so tasty, and so classic that we tend to keep a loaf on the counter from September onwards just in case a guest drops by.
While many recipes will call for canned pumpkin, we like to use fresh grated pumpkin when possible. It's a little healthier and gives the bread a moist, tender crumb. What's better is that practically anywinter squash will work in this recipe. If
What You Will Need to Make the Best Pumpkin Bread
Fresh pumpkin or winter squash makes for the best, tastiest pumpkin bread. (You can save the cans for your pumpkin pie.) But choosing the right kind is important.Carving pumpkins—the giant orange ones you findat the front of the supermarket in October—tend to be dryer and more flavorless. That's great for keeping jack-o-lanterns from rotting, but not so great for cooking.
We recommend skipping those and going back to the produce section where you're likely to findsmaller, sweeter sugar pumpkins, also called baking pumpkins. Those are perfect for this recipe.
You'll also want to have a small container of buttermilk.Don't have any buttermilk on hand? You can make a quick substitution with regular milk and vinegar or lemon juice.Here's how.
Other than a few eggs and some pantry staples like flour and sugar, you don't need much else except spices! We call for a simple mix of cinnamon and cloves, but if you prefer you can useyour favorite pumpkin pie spice — simply use an amount equal to the combined spice amounts in our recipe. And if you love pumpkin pie spice and use it all the time, you can save a bit of money by making your own!
How to Make Pumpkin Bread Moist
This pumpkin bread stays very moist (and flavorful) thanks to creamy buttermilk,plenty of butter and fresh grated pumpkin. It also avoids the overly greasy feel that can come from using oliveoil or canned pumpkin. If you find that your batter is a little dry, you can try adding a splash or two more buttermilk, which should moisten it up, but don't add too much, or the crumb won't hold.
Made this recipe? Tell us what you think in the comments below!
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- Yields:
- 16 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 295
Ingredients
- 1 c.
(2 sticks) unsalted butter, at room temperature, plus more for pans
- 2 1/2 c.
all-purpose flour, plus more for pans
- 1 c.
light-brown sugar
- 1 c.
granulated sugar
- 2 tsp.
baking powder
- 1 tsp.
baking soda
- 2 tsp.
cinnamon
- 3/4 tsp.
ground cloves
- 2 c.
grated pumpkin (use a small-holed grater)
- 3
large eggs
- 1/2 c.
buttermilk
- 1 1/2 tsp.
vanilla extract
Directions
How to Make Pumpkin Bread
- Step1Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
- Step2Combine dry ingredients (flour, sugars, baking powder, baking soda, and spices) in a large bowl. Add grated pumpkin and toss.
- Step3Whisk wet ingredients (eggs, buttermilk, butter, and vanilla) in a medium bowl and stir into dry ingredients.
- Step4Divide the batter into the prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread comes out clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.
Pumpkin Bread Types and Variations:
- For a nuttier version, try stirring in a handful of toasted walnuts to the batter before baking.
- For a sweeter version, add 1 cup chocolate chips or dark chocolate chunks.
- For a savory twist, try this Pumpkin Cheese Bread recipe.
Why is pumpkin bread good for you?
Especially when it's made with fresh winter squash, pumpkin bread can have a lot more nutrition than other quick breads, such as banana bread. Pumpkin is high in fiber, low in calories, and contains important amounts of both vitamin A and K.
With all the sugar and butter in this recipe, we wouldn't exactly call it a health food—but as far as sweet treats go, this recipe is far from empty calories!
Why is my pumpkin bread dry?
If your pumpkin bread recipe has come out too dry, and you have added a bit more buttermilk as advised above, it could be that you're using a kind of pumpkin that's better suited to carving than cooking. Try using a cooking pumpkin — if you can't find any, you can switch in a different winter squash, such as butternut, kabocha, or acorn.
Can I freeze pumpkin bread?
The recipe yields two loaves, which should last between three and seven days on the counter or in the fridge. If you don't plan to eat them that fast, you can easily freeze one. (You can also halve the recipe if you want.) To freeze, let cool completely and then wrap tightly several times in plastic wrap, leaving as little room for air as possible between the wrap and the loaf. To thaw, simply remove from the freezer and let come to room temperature overnight. We like to take the loaf out the night before, then slice it up and toast or pan-griddle the slices for breakfast.
