How do I store pumpkin bread to keep it fresh?

To maintain maximum freshness, wrap your pumpkin bread tightly in plastic wrap or foil and store it in an airtight container. Keep it at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. If freezing, wrap slices individually for easy grab-and-go snacks.

Can I make this pumpkin bread gluten-free?

Yes! Simply replace the flour with a 1-to-1 gluten-free baking blend. Make sure your baking soda and baking powder are also certified gluten-free. The texture will be slightly different but still delicious and moist.

What’s the best type of pumpkin to use?

For convenience, canned pumpkin puree is perfect—but be sure it’s pure pumpkin , not pumpkin pie filling. If using fresh pumpkin puree, drain excess moisture with a cheesecloth or paper towel to avoid a soggy loaf.

Can I make this pumpkin bread vegan?

Absolutely. Swap the butter for melted coconut oil or a plant-based butter alternative, and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use a non-dairy milk like almond, soy, or oat for a completely vegan version of this flavorful pumpkin bread.

Pumpkin Bread – Easy, Moist & Spiced to Perfection

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, melted; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup honey or pure maple syrup; 2 large eggs; 1/4 cup milk (dairy or non-dairy like almond milk); 1 teaspoon vanilla extract; 1 1/2 cups white whole wheat flour (or all-purpose/whole wheat flour); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves

Description

This moist and spiced pumpkin bread is a cozy fall favorite, made with wholesome ingredients like canned pumpkin, maple syrup or honey, and warm spices. It’s easy to make, freezer-friendly, and perfect for breakfast or a snack.

Ingredients

Scale

6 tablespoons unsalted butter, melted
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup honey or pure maple syrup
2 large eggs
1/4 cup milk (dairy or non-dairy like almond milk)
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour (or all-purpose/whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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Instructions

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the melted butter, pumpkin puree, and honey or maple syrup until smooth.
Add the eggs, milk, and vanilla extract to the mixture and whisk again until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Be sure to use pumpkin puree, not pumpkin pie filling.
Spoon and level the flour when measuring to avoid a dense loaf.
Don’t overmix the batter—stir just until combined.
Let the bread cool completely before slicing to prevent crumbling.
Can be stored in an airtight container at room temperature for 3 days, refrigerated for 5 days, or frozen for up to 3 months.
You can double the recipe to make two loaves using a full 15 oz can of pumpkin and 1/4 cup applesauce or mashed banana.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 212 kcal
Sugar: 16 g
Sodium: 261 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 47 mg