Homemade pumpkin bread recipe full of Fall flavors including cinnamon, nutmeg and ginger.
I am the type of girl that loves pumpkin. As soon as the pumpkin spiced latte is out I am starting to bake anything pumpkin including pumpkin bread. Today I want to teach you how to make pumpkin bread from scratch.
Now up until last year I would always just buy the boxed bread mix from Trader Joes. I mean it’s really good in a pinch but we all know I love to bake from scratch.
This velvet pumpkin breads is a moist, spicy and delicious pumpkin loaf that you will make more than once this Fall. You’ll no longer be needing to order Starbucks pumpkin bread when you can make it yourself. It’s perfect for a quick snack or breakfast on the go.
Velvet pumpkin bread Ingredients
- Canned Pumpkin
- Vegetable Oil
- Baking Powder
- Pumpkin Pie Spice
- Light Brown Sugar
- Loaf Pan
How to make pumpkin bread
Set your oven to 350 degrees and grease a loaf pan.
In a medium sized bowl combine pumpkin, eggs, milk and oil. Be sure not to over mix.
In a separate bowl sift together flour, baking powder, cinnamon, pumpkin spice, salt, sugar and brown sugar. I like to sift dry ingredients by using a whisk.
Make a well in the center of the flour mixture. Then pour the pumpkin mixture all at once into the well. Stir until moistened. Don’t over mix.
Bake for 60 minutes at 350 degrees. Let cool and enjoy!
I great mix ins to pumpkin bread
- Chocolate Chips
- 1 Can 15 oz of Pure Pumpkin
- 2 Eggs Slightly Beaten
- 1/3 Cup Milk
- 1/2 Cup of Vegetable Oil
- 2 Cups of Flour
- 2 Teaspoons of Baking Powder
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Ginger
- 1/4 Teaspoon of Nutmeg
- 1/4 Teaspoon of Salt
- 1/2 Cup of Sugar
- 1/2 Cup of Light Brown Sugar
- Preheat oven to 350 degrees. Grease a loaf pan.
- In a medium sized bowl combine pumpkin, eggs, milk and oil.
- In a separate bowl sift together flour, baking powder, cinnamon, ginger, nutmeg, salt, sugar and brown sugar.
- Make a well in the center of the flour mixture. Pour pumpkin mixture all at once into the well. Stir until moistened. Don't over mix.
- Bake for 55-60 minutes.*
Check the middle with a tooth pick or butter knife. If it comes out clean it's done.
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Can you freeze pumpkin bread?
Yes, you can freeze pumpkin bread. It can be frozen for up to three months. Wrap it tightly in plastic wrap or aluminum foil. I would suggest to wrap it in 2 or more layers. I also love to freeze zucchini bread this way.
To thaw pumpkin loaf just leave it out on the counter for a few hours and it’s ready to enjoy.