Baked Pumpkin Bread Recipe

Name: Baked Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 1.25 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 1 cup solid pack pumpkin puree; 1 cup packed brown sugar; 0.5 cup buttermilk; 1 egg; 2 tablespoons butter, softened

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

1 cups all-purpose flour
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
cup buttermilk
1 large egg
2 tablespoons butter, softened

Directions

Follow these simple steps to create a delicious pumpkin bread.

Preheat your oven to 350F (175C).
Sift together the flour, baking soda, salt, cinnamon, and nutmeg into a large mixing bowl. Stir to combine all dry ingredients thoroughly.
Add the pumpkin puree, brown sugar, buttermilk, egg, and softened butter to the dry ingredients. Mix until everything is well incorporated and the batter is smooth.
Pour the batter into a 9x5-inch loaf pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for about 1 hour. To test doneness, insert a toothpick into the center of the loaf; it should come out clean.

Nutrition Facts (per serving)

These values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.

Nutrient	Amount	% Daily Value*
Calories	162	-
Total Fat	3g	3%
Saturated Fat	2g	8%
Cholesterol	21mg	7%
Sodium	410mg	18%
Total Carbohydrate	32g	12%
Dietary Fiber	1g	4%
Total Sugars	19g	-
Protein	3g	6%
Vitamin C	1mg	1%
Calcium	40mg	3%
Iron	1mg	7%
Potassium	106mg	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This baked pumpkin bread features buttermilk for a moist crumb and is flavored with cinnamon, brown sugar, and nutmeg for an irresistible fall taste. Its a perfect treat for any autumn day, combining the sweet and comforting flavors of pumpkin and warm spices.

History of Pumpkin Bread

The history of pumpkin bread is tied to the harvesting of pumpkins, which have long been a staple of North American cuisine. Native Americans were the first to cultivate pumpkins and use them in their cooking, and early settlers soon adopted the pumpkin into their baking traditions. By the 19th century, recipes for pumpkin bread began appearing in cookbooks, particularly in the northeastern United States, where the crop grew plentifully. The introduction of baking soda and baking powder in the late 1800s helped give rise to lighter, airier quick breads, and pumpkin bread became a popular autumn favorite, especially during the harvest season.

Regional Variations

While pumpkin bread is now widely enjoyed throughout the United States, there are a few regional variations worth noting. In New England, the birthplace of pumpkin bread, many recipes incorporate spices like cloves and allspice for a more complex flavor profile. In the Midwest, it is common to add chopped nuts like walnuts or pecans for texture, and in the South, sweet potato or butternut squash is sometimes substituted for pumpkin. The West Coast has its own take, often adding chocolate chips or a cream cheese filling for a rich twist on the classic loaf.

Differences from Similar Breads

Though pumpkin bread shares some similarities with other quick breads like banana bread or zucchini bread, there are a few key differences. The moistness of pumpkin bread comes from the high water content in pumpkin puree, which gives it a denser texture. Additionally, pumpkin bread typically features warm autumnal spices like cinnamon, nutmeg, and cloves, setting it apart from the milder flavors of banana or zucchini breads. The flavor of pumpkin itself is more subtle than fruits like bananas, making it perfect for those who prefer a more spiced and less fruity quick bread.

Where Pumpkin Bread Is Usually Served

Traditionally, pumpkin bread is served in the fall, often alongside a warm cup of coffee or tea. It is a favorite at Thanksgiving dinners and is commonly served as a breakfast item or snack. Some people enjoy it as a dessert, particularly when topped with cream cheese frosting or paired with a dollop of whipped cream. In many households, its a beloved addition to fall baking traditions, with some even gifting homemade pumpkin bread during the holiday season as a thoughtful gesture.

Interesting Facts

In the 1950s, pumpkin bread began to gain popularity as people started using canned pumpkin puree, making it easier to bake the bread year-round, not just in the fall.
Pumpkins are actually a type of squash, and they belong to the gourd family, which also includes cucumbers, melons, and zucchinis.
Aside from being delicious, pumpkin bread can also be a healthy snack. Pumpkin is rich in vitamins A and C, and its a good source of fiber and potassium, making it a nutritious option compared to other sweet breads.
In some cultures, pumpkin is considered a symbol of harvest and prosperity, often used in festive dishes and baked goods to celebrate the fall season.
The modern pumpkin bread recipe, as we know it today, is typically made without yeast, relying on baking soda or powder for leavening, making it a quick and easy bread to prepare.

FAQ about Baked Pumpkin Bread Recipe

To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and freeze it for up to 3 months. When you're ready to eat it, let it thaw at room temperature or warm it up in the oven.

Yes, you can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes to thicken before using. Alternatively, you can use plain yogurt or sour cream as a substitute for buttermilk.

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that is designed for baking to ensure the best texture and rise.

To test if the pumpkin bread is done, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is ready. If the batter is still wet, bake for an additional 5-10 minutes and check again.

Yes, you can make this recipe as muffins. Simply divide the batter evenly into a muffin tin lined with paper cups. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. The cooking time may vary slightly depending on your oven.

You can customize the pumpkin bread by adding ingredients like walnuts, chocolate chips, raisins, or even a dash of ginger. Feel free to experiment with your favorite fall flavors.

A dense pumpkin bread can result from overmixing the batter or using too much flour. Be sure to measure your flour accurately (it's best to spoon it into the measuring cup and level it off) and mix the batter just until the ingredients are combined. Overmixing can cause the bread to become tough.

Yes, you can use fresh pumpkin puree in place of canned pumpkin. Simply roast a fresh pumpkin, then scoop out the flesh and mash it until smooth. Be sure to drain any excess water from the puree to prevent the bread from being too moist.

Yes, you can reduce the sugar in the recipe if you prefer a less sweet bread. Try cutting the brown sugar amount in half or substituting with a lower-calorie sweetener, such as stevia or monk fruit. Keep in mind that this may alter the texture and flavor slightly.

Pumpkin bread will typically last for 3-4 days at room temperature if stored in an airtight container. For longer storage, refrigerate the bread for up to a week, or freeze it for up to 3 months.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste. If that's really what you're aiming for, make a pumpkin pie instead.

Joyceela

11/21/2021 06:31:34 PM

I've made this bread several times, and love it. But the original version uses too little pumpkin. After experimenting with different amounts, I found that using an entire 15 oz can of pumpkin gets me the result I want. Instead of buttermilk I use 1/2 cup of yogurt; and instead of whole eggs, I use around 2 and a half tablespoons of egg whites. I do not add any butter. After mixing everything else together, I add in a large bunch of raisins and also a large bunch of chopped walnuts. The raisins and walnuts help this recipe enormously. For flour I've been using 1 cup of All-purpose plus 1/2 cup of Whole Wheat Pastry flour. But using only All Purpose flour would probably get an equally good result.

freshbakedpi

06/17/2009 11:10:37 AM

This is a fantastic recipe! I have a few comments! 1) I didn't have brown sugar on hand so I used 1/4 cup molasses and 1/2 cup sugar. It still turned out fantastic! It also lowered the calorie count to 145 calories per serving 2) We totally kicked up the spices, but who doesn't :o) 3) We loved this bread so much we turned around and made muffins immediately with the leftover pumpkin! We may/may not have added 1/8 cup chocolate chips to this batch ;o) We baked the muffins 20m & began checking with a toothpick. I am so excited to have these on hand in the freezer for toddler hands to enjoy! P.S. For the poster who had problems with the cooking times, a meat thermometer is a surefire method to test the doneness of bread, or you can use a skewer to make sure you're reaching the bottom. Cooking times are so varied by oven/weather/etc. It's rarely the fault of the recipe.

aniela26

11/30/2012 05:37:44 AM

These were great! I substituted the following to make it slightly lower in calories: replace 1/2 cup flour with 1/2 cup whole wheat flour, 2 tsp pumpkin pie spice instead of other spices, 15 oz of pumpkin puree, and 1/2 cup applesauce instead of buttermilk and butter. I made these as muffins instead of bread - same temperature, bake for 20-25 mins. Super moist and delicious!

Ellen B

01/17/2011 06:26:07 PM

I realize that there's a lot of opposition to rating a recipe to which you have made significant changes, and I understand why. However I enjoy reading about what changes other cooks have made, it gives me inspiration. If you don't agree you may want to stop reading now (no hard feelings, I swear). I substituted half of the white flour with wheat flour. I used about 1 and 1/3 cups of real pumpkin puree, substituted 2/3's of a cup of Agave Nectar in place of the 1 cup of brown sugar and used 2 tsps of pumpkin pie spice instead of the individual spices. I made buttermilk from 1% milk by adding one half a tbsp of white vinegar to the 1/2 cup of milk, stirred and let sit for five minutes. I baked the bread in muffin tins at 325 for 25 minutes. Yes the five stars are based on my version but I have no doubt the original recipe was just as yummy, and by making these simple changes the calorie count was further reduced to about 110 calories per serving.

V

11/01/2015 01:43:57 PM

My daughter and I make this often. We use butternut squash puree, seasoned with all-spice. We add a little ginger and vanilla to the batter, because we add vanilla to everything. We mix cream cheese with icing sugar and milk, squeeze quarter sized dollops onto a lined sheet and freeze. Then we fill the cups halfway, place two dollops in the center, and cover. Et viola! Cream cheese filled "pumpkin" muffins! Big favorite in our house!

JoJo

10/16/2016 12:44:29 AM

I made this bread 3 times last fall. DELICIOUS!! I probably add more spice but I don't measure it. I go by smell and when I can smell enough spice I stop. I make a double batch and bake it in a bundt pan so that it cooks all the way through. I mix powdered sugar and cream cheese to spread on each piece if my guests desire a little splurge. This is so yummy. The house smells wonderful while it bakes.

Vicki

01/02/2012 08:16:03 AM

Delish and very moist, big hit over Christmas. Modified recipe as follows -- instead of 1 cup pumpkin puree I used the whole 15oz can; instead of 1/2 cup buttermilk I used 1/3 cup; instead of cinnamon and nutmeg I used 3 heaping 1/2 teaspoons full pumpkin pie spice. I mixed all wet ingredients together then folded in the sifted dry ingredients and I sprayed the baking dishes with nonstick spray. I baked two loaves together took full hour and then I turned off oven and left in for 30 mins. Let bread cool before removing from baking dish so it sets -- it is so moist and heavy if you don't cool it may fall apart.

The Purple Baker

02/19/2011 07:50:04 AM

OH MY GOSH. I made this recipe a second time with 1/3 c. more pumpkin, a bit of added ginger, cloves, and vanilla, oil instead of butter, and a handful of chocolate chips. THIS IS AMAZING- my new favorite recipe for pumpkin bread! With the extra pumpkin, it does take an extra 5 minutes of baking but is SUPER moist.

Denise

09/15/2010 10:36:21 PM

I've made pumpkin bread many times using various recipes but this is by far the best!!! I did however alter the flour as I try and add a bit of healthy whenever possible. Since this was my first time trying the recipe, I used 1/2 cup white flour, 1/2 cup wheat flour and 1/2 cup almond meal. I've never used almond meal before but read it's good for baking and can be used to substitute up to 50% of the flour in a recipe. I cannot taste the almond meal in the bread at all which means the health benefits are there without noticing. The rest of the recipe I followed exactly except I baked it in a square stone pan for 30 minutes rather than a loaf pan. It came out perfect. Next time I will probably omit the white flour completely and just divide between the wheat and almond meal.

duckiewhomp

12/01/2015 08:20:26 PM

Adding this to the permanent collection! Used 1 1/3 cup roasted hubbard squash in lieu of pumpkin (it's what I had on hand) and used 2T olive oil (instead of butter) and 2 tsp pumpkin pie spice instead of the cinnamon and cloves. It took a full 55 min to bake. So moist and delicious! Next time I'm going to try subbing 1/3 c shredded carrots for 1/3 c of squash and maybe adding in raisins.

Brenda Nguyen

12/15/2024 04:49:34 PM

This just made my week!

Jennifer Hanson

12/14/2021 11:09:17 PM

Delicious!

moxie mirth

10/19/2020 12:08:30 AM

No flavor as-is.

Amanda B

04/19/2020 11:31:26 PM

Very delicious. Will definitely be making again as everyone in the house loved it.

Andrea

10/29/2019 10:19:44 PM

I made this recipe twice so far. Now a regular for Fall season:) I would suggest checking at 50 minutes. 60 was still delicious except threw away the end pieces. My husband really enjoyed having it in his lunches. I baked as directed for spices and it’s excellent!

Beth Bramblett

08/17/2019 03:58:00 AM

This has been my favorite quick bread for years now. Very moist and delicious! I keep everything exactly the same except I do use all or part whole wheat pastry flour. Comes out great for me every time.

Gma

11/01/2018 07:03:00 PM

Love it...the only thing I did was use a whole can of pumpkin instead of 1 cup...very moist and good pumpkin flavor...I'll make it again.

Erin Pfaff

10/22/2018 02:31:28 PM

I loved this recipe and will absolutely be making it again. I made a few changes - I roasted and pureed fresh pumpkin instead of using canned, I added a dash of pumpkin pie spice, and I added mini chocolate chips (as I always do to fall bread). Moist and delicious!

Kathy G

01/19/2018 03:56:55 PM

Very good, although the texture was a little off, but that could have been something I did. Not super sweet, which is what we liked about it. Would add chopped walnuts next time.