Pumpkin Bread


Ahh, Pumpkin Bread…

The Breakfast of Fall. The stuff of Autumn Dreams. Pumpkin Spice is EVERYTHING nice!


It’s a classic bread that can be enjoyed anytime of year, but I’m definitely one of those “Seasonal Eaters”… meaning, I prefer my pumpkin in the Fall! I’ll drink it in my tea, burn pumpkin-everything candles throughout the house, and eat as many pumpkin pastries as I can! And now that I have refined this Pumpkin Bread recipe to my liking, I’m going to make sure I have it on hand at ALL times during the Fall season!


I love this recipe because of how moist the bread is, but also how sturdy it is. And what I mean by sturdy is that it won’t crumble apart if you slice off a thin piece- the amount of moisture from the buttermilk and pumpkin puree helps bind the bread together, so you won’t have to eat it with a fork! It’s the perfect sweet bread to take on the go or enjoy over brunch! I’ve had too many pumpkin bread recipes in the past that turn out too cake-y or dry or that don’t have NEARLY enough spice for my liking- If I’m expecting pumpkin bread, I need that POW! of pumpkin-spice flavor! I also need the bread to hold up to me smearing an entire pat of butter on each slice, because if you’re not eating pumpkin bread warm, then you’re not eating it right!


This bread checks all my boxes… and a few more I didn’t even know I had!


What you will need:

  • All Purpose Flour
  • Granulated Sugar
  • Baking Soda
  • Iodized Salt
  • Eggs
  • Pumpkin Puree
  • Vegetable Oil
  • Buttermilk
  • Pumpkin Spice Flavoring or Extract (I use LorAnn Oils Pumpkin Spice Bakery Emulsion, but Vanilla is a good substitute as well)
  • Allspice
  • Nutmeg
  • Cinnamon


Pumpkin Bread

Delicious and moist, this Pumpkin Bread is exactly what you're looking for on a crisp Fall morning... enjoy!
Cook Time 1 hr 20 mins


  • 1 3/4 cup Flour
  • 1 1/2 cup Granulated Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Iodized Salt
  • 2 large Eggs
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Vegetable Oil
  • 1/3 cup Buttermilk
  • 1 1/2 tsp Pumpkin Spice Flavor (or Vanilla Extract)
  • 1 Tbsp + 1 tsp Allspice
  • 1 1/2 tsp Cinnamon
  • 11/2 tsp Nutmeg


  • Preheat your oven to 325 degrees Fahrenheit. Butter and flour an 8x4" bread pan and set aside.
  • In the bowl of your stand mixer, or in a large bowl with your hand mixer, combine your flour, sugar, baking soda, salt, allspice, cinnamon and nutmeg and give the mixture a quick whisk to combine.
  • In another large bowl, combine your eggs, buttermilk, pumpkin puree, oil and extract until all ingredients are incorporated. (If you are using vanilla instead of pumpkin spice flavor, add in an additional 1/2 teaspoon of allspice, 1/4 tsp cinnamon and nutmeg).
  • With your mixer on medium low, add your wet ingredients to your dry and mix until just combined. Scrape down the sides of your bowl to make sure all ingredients are incorporated.
  • Pour your batter into the buttered bread pan and bake at 325 degrees Fahrenheit for 1 hour and 20 minutes.
  • Let the bread cool for 10 minutes before turning out of the bread pan. Slice, smear some butter (or honey!) and enjoy the heck out of this stuff!


  • If you prefer a more "natural" pumpkin flavor and prefer less of the spice, adjust your spices to 1 1/2 tsp Allspice, 1/2 tsp each of Nutmeg, Cinnamon, and your flavoring.

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