How to make Pumpkin Bread:
1. Cream together sugar and butter in a large bowl until smooth and creamy. Add eggs, vanilla and pumpkin puree and mix until combined.
For Healthier Pumpkin Bread;
- Cut the sugar down to one cup instead of two
- Leave out the chocolate chips
- Substitute whole-wheat flour
Secrets to Perfect Pumpkin Bread:
- The bread pan: Pumpkin bread is best cooked in a lightly colored aluminum bread loaf pan. These bread pans conduct heat in a way that allows the bread to cook evenly and prevents the bread from getting to brown on the bottom.
- Parchment paper: I always cut a narrow piece of parchment paper to cover the bottom and two longest sides of the bread pan. I also allow the parchment paper to hang over the longer sides just slightly. Spray it with cooking spray before pouring the pumpkin filling in the pan. When the bread is finished cooking and cooling, it should come out of the bread pan really easily.
- Cook time: As all ovens are different, if this is your first time trying the recipe in your oven, be sure to check it after 40 minutes. Insert a toothpick into the center of the bread and if the dough sticks to the toothpick, continue cooking. Thhe pumpkin bread is finished cooking when the inserted toothpick comes out clean or with few bread crumbs attached.
- The pumpkin: This recipes calls for pumpkin puree, NOT pumpkin pie filling!
- Let it cool. After removing it from the oven, allow the pumpkin bread to cool in the pan for about 10 minutes. Then slifp it upside down on a cooling rack to remove it.
Storing and Freezing Pumpkin Bread:
To store: Allow pumpkin bread to cool completely and store it in an airtight container at room temperature for up to 5 days. After 5 days, store it in the refrigerator for up to 5 additional days.
To freeze: Pumpkin bread freezers really well! Allow pumpkin bread to cool completely and store it in a freezer-safe container or ziplock bag. Pumpkin bread can be frozen for up to 3 months. Thaw it overnight in the refrigerator.
Check our all our PUMPKIN RECIPES! Come of my favorites include:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Cookies with Caramel Frosting
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- 2 cups granulated sugar
- 1/2 cup butter , softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 12 ounce package chocolate chips
- Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.) Preheat oven to 350 degrees F.
- Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
- Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
- *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.
*I originally shared this recipe in October 2013. Updated October 2019.