A favorite Fall quick bread that's packed with spices and plenty of pumpkin flavor is my Easy Homemade Pumpkin Bread.
Not only is this recipe delicious, but it fills your house with a wonderful aroma while it bakes.
Let me show you probably one of my favorite Pumpkin Dessert Recipes to bake for Fall.
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This recipe for Homemade Pumpkin Bread produces a quick bread that is perfectly soft and tender. It's hard to enjoy only one slice as evident by the fact that my husband and I devoured this entire loaf in one day.
This recipe is very different from the very popular 2 Ingredient Pumpkin Bread recipe or my Cake Mix Pumpkin Bread recipe. Those recipes start out with a cake mix while this recipe is completely homemade.
As an added bonus to this recipe, I'm including a set of Printable Recipe Cards for you inside the FREE Pumpkin Desserts Cookbook. Fill out the card with this recipe and then bake up a few loaves to give as gifts to neighbors.
Table of Contents
- Why does Pumpkin Bread Sink in the Middle?
- Why is my Quick Bread Raw in the Middle?
- Pumpkin Bread Internal Temperature
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Baking Tip
- How to Prepare a Loaf Pan for Quick Bread
- Expert Tip
- Baking Instructions
- Before You Begin!
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- Scare Up Some Fun with Our Halloween Activity Pack Sale!
- 📖 Recipe Card
- 💬 Comments
Why does Pumpkin Bread Sink in the Middle?
It might be sinking in the middle due to overfilling the pan, underbaking, incorrect leavening, excess moisture, or oven temperature fluctuations.
To prevent this, fill the pan ⅔ full, bake until a toothpick comes out clean, use fresh leavening, adjust leavening for high altitudes, be mindful of moisture, and avoid opening the oven too often.
Why is my Quick Bread Raw in the Middle?
Over the years quick breads have always been a little tricky for me to master. It was usually hit or miss with making sure the center of the bread was cooked all the way through.
Sometimes the bread would look cooked completely only for me to discover the quick bread was raw in the middle.
Looking for more quick bread recipes? Try this Sour Cream Pumpkin Bread or my Bisquick Zucchini Bread recipe.
Pumpkin Bread Internal Temperature
Well, not any longer! Did you know that a quick bread like this recipe for Homemade Pumpkin Bread is cooked perfectly when it reaches an internal temperature of 195° to 210°F?
This Digital Meat Thermometer is in my top ten favorite kitchen tools. I seriously use it multiple times a week.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Try topping the pumpkin bread with a cream cheese glaze for a more decadent bread.
- You can add chocolate chips, chopped walnuts or dried cranberries to the batter before baking.
- Substitute the pumpkin pie spice for allspice or ginger. Try using my Homemade Pumpkin Pie Spice in place of the store brand.
Step-by-Step Instructions
Step 1: In a large mixing bowl, combine together the flour, baking soda, cinnamon and pumpkin pie spice. Add both the brown and granulated white sugar. Then add the oil, water, eggs and pumpkin puree. Gently mix everything together until combined. The batter doesn't have to be completely smooth.
Baking Tip
For this recipe I used canned pumpkin puree which is cooked pumpkin with nothing added. Pumpkin pie filling contains spices, sweetener and a few other ingredients.
How to Prepare a Loaf Pan for Quick Bread
Step 2: Cut parchment paper to line the bottom and sides of the loaf pan, leaving overhang. Press it into the pan and secure the overhang with clips. Pour in the batter, remove the clips, and bake. The parchment paper will make it easy to lift the baked loaf out and simplify clean up.
Expert Tip
Parchment paper creates a non-stick surface, making it much easier to lift the baked loaf out of the pan once it's cooled. This prevents the bread from sticking to the pan and potentially crumbling or breaking during removal.
Baking Instructions
Step 3: Pour the batter into the loaf that's been prepared either with parchment paper or nonstick cooking spray. Bake in a preheated 350°F oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or a digital thermometer reads 190-210°F. Ovens vary, so start checking at 50 minutes. If the top browns too quickly, loosely tent with foil.
Before You Begin!
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Storing, Freezing, Thawing and Reheating Tips
Pantry/Refrigerator: Store the leftover bread at room temperature in an airtight container for 3 days or in the refrigerator for 7 days. Make sure the bread is completely cooled before sealing it in the airtight container.
Freezer: You can also freeze the pumpkin bread. Again, allow the bread to cool completely before placing in either a freezer safe container or a freezer storage bag. You can safely freeze pumpkin bread for about 3 months.
Thawing and Reheating Tips: Thaw it overnight in the refrigerator and not the counter as it might get mushy. You can reheat the bread slices in the toaster oven for a crispy treat.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The bread is most likely not cooked completely. The oven could have been too hot so the outside of the bread cooked faster than the inside. The best thing to do is use an instant read thermometer to test the internal temperature of the bread. When it reaches 190 degrees, the bread is completely cooked.
If you want, you can stir in chocolate chips, raisins, dried cranberries, or chopped pecans to the batter before pouring into the prepared pan.
More Recipes to Love
- My new favorite EASY pumpkin recipe is 2 Ingredient Pumpkin Bread. And another new recipe favorite is Pumpkin Chocolate Chip Cookies.
- You might also enjoy my Homemade Pumpkin Spice Cake recipe.
- Have you ever tried to make pumpkin pancakes? This recipe for Pancake Mix Pumpkin Pancakes is a family favorite.
- Cheesecake Parfaits - another recipe made with pumpkin puree!
- You all know I love cake mix recipes and these Pumpkin Spice Cookie Cups are a delicious combination of pumpkin pie and pecan pie all in one little cookie cup.
Scare Up Some Fun with Our Halloween Activity Pack Sale!
📖 Recipe Card
Homemade Pumpkin Bread
Ingredients
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 eggs
- ¾ cup granulated sugar
- ½ cup brown sugar; packed
- 1 ½ cups pure pumpkin puree
- ½ cup oil
- ¼ cup water
Method
- In a large mixing bowl, combine together the flour, baking soda, cinnamon and pumpkin pie spice.
- Add both the brown and granulated white sugar.
- Then add the oil, water, eggs and pumpkin puree.
- Gently mix everything together until combined.
- The batter doesn't have to be completely smooth.
- Pour the batter into the loaf that's been prepared either with parchment paper or nonstick cooking spray.
- Bake in a preheated 350°F oven for 50 to 55 minutes or until a toothpick inserted into the center of the bread comes out clean or with very few crumbs.
- Allow the bread to cool in the pan for about 15 minutes before removing and slicing.
- Store the leftover bread at room temperature in an airtight container for 3 days or in the refrigerator for 7 days.
Nutrition
Notes
- You can test the cake to see if it’s done by using a digital meat thermometer or by inserting a toothpick into the center of the baked bread.
- The homemade pumpkin bread is done when the internal temperature reaches 190° to 210°F or the toothpick comes out clean with just a few crumbs attached.
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