Better Than Your Neighbors Pumpkin Bread
- A perfectly moist and flavorful pumpkin bread that stays fresh for days.
- Warm autumn spices blend beautifully with real pumpkin for an irresistible treat.
- Easy to make and guaranteed to impress friends and family more than any other recipe.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10-12 slices) 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (not pie filling)
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar (optional, for deeper flavor)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground ginger (optional)
- ⅛ teaspoon ground cloves (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup sour cream (optional, for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar (if using), baking powder, baking soda, salt, cinnamon, and optional spices (nutmeg, ginger, cloves).
- In a large bowl, combine pumpkin puree, eggs, melted butter, vanilla extract, and sour cream (if using). Mix until smooth.
- Add the dry ingredients to the wet ingredients in two additions, folding gently after each. Mix just until no dry flour remains visible.
- If using nuts or chocolate chips, fold them in with minimal stirring.
- Pour batter into prepared pan and smooth the top. For a special touch, sprinkle with a mixture of 1 tablespoon sugar and ¼ teaspoon cinnamon.
- Bake for 45-55 minutes until a toothpick inserted in center comes out with just a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
- Allow bread to cool in the pan for 15 minutes, then use parchment overhang to lift out onto a wire rack to cool completely (at least 1 hour) before slicing.
- Slice with a serrated knife and serve plain or with butter, cream cheese, or your favorite spread.
Notes
- Use room temperature ingredients for the best texture.
- Measure flour correctly by spooning into the measuring cup and leveling off.
- Don’t overmix the batter – stop when ingredients are just combined.
- The bread tastes even better the next day as flavors continue to develop.
- For mini loaves, divide batter between 3 small pans and bake for 25-30 minutes.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 14
- Sodium: 185
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 48
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