Spiced Pumpkin Bread
To make pumpkin bread, whisk together pumpkin purée, oil, sugar, and eggs, then fold in flour, baking soda, and a warm spice mix of cinnamon, ginger, nutmeg, and clove. Pour into a loaf pan and bake at 175 °C for about 60 minutes until a skewer comes out clean. Using oil rather than butter, and not overmixing, keeps the crumb moist and tender. It keeps for days, tastes even better the next day, and freezes beautifully.
The moment the squash and pumpkins pile up at the market, pumpkin bread is the loaf to bake. It’s warmly spiced, deeply moist, and — like all good quick breads — mostly a matter of stirring things in one bowl. It fills the kitchen with autumn and keeps for days.
Real pumpkin, or canned
You can use canned pure pumpkin (not pie filling, which is pre-sweetened and spiced) for reliable, consistent results, or make your own: roast a sugar pie pumpkin or a dense winter squash like butternut cut-side down until soft, then scoop and purée. Homemade purée is wetter, so drain it in a sieve or cook it down first, or the loaf turns dense.
Keep it moist and tender
Two habits do it:
- Oil, not butter. Oil keeps quick breads moist for days.
- Don’t overmix. Once the flour goes in, fold just until you no longer see dry streaks. Overmixing makes it gummy and tough.
Measure the flour by spooning it into the cup rather than scooping (which packs in too much and dries the loaf).
The spice
Cinnamon, ginger, nutmeg, and a little clove make the classic warm autumn profile — or use a ready-made pumpkin-pie spice. Don’t be shy; pumpkin is mild and takes a generous hand with spice.
Make it yours
- Nutty: fold in toasted pecans or walnuts.
- Chocolate chip: the kids’ favourite.
- Cream cheese swirl: ripple a sweetened cream-cheese mixture through before baking.
- Muffins: same batter, 20–22 minutes.
Slice it for breakfast, an afternoon snack, or dessert with a smear of butter or cream cheese. Bake two while the oven’s on and freeze one for later in the season.
Frequently asked questions
Can I use fresh pumpkin instead of canned purée?
Yes — roast a sugar pie pumpkin or dense winter squash (like butternut) cut-side down until soft, scoop the flesh, and purée it. Because home-roasted purée is wetter than canned, drain it in a sieve or cook it down a little first, or your loaf may be dense. Canned pure pumpkin (not pie filling) is reliable and consistent if you prefer.
Why is my pumpkin bread dense or gummy?
Usually too-wet purée or overmixing. Watery homemade purée weighs the loaf down — drain or reduce it. And once the flour goes in, fold just until combined; overmixing develops gluten and makes it tough and gummy. Measure the flour properly (spoon into the cup, don't scoop) so you don't pack in too much either.
How long does pumpkin bread keep?
It's moist enough to keep 3–4 days, loosely wrapped at room temperature, and the spice flavour deepens overnight. It also freezes beautifully — cool completely, wrap well, and freeze whole or in slices for up to 3 months.