Cozy Fall Vibes: Easy Pumpkin Bread Recipe
Hey, Crumbiverse Fam!
Let’s talk about something we all love: cozy, warm, and spiced baked goods that fill your home with the scents of fall. While gingerbread often takes the spotlight during the colder months, there’s another contender that deserves just as much love—Pumpkin Bread. It’s soft, flavorful, and has that same spice-packed punch that we adore in gingerbread. So, why not swap your gingerbread cravings for this easy pumpkin bread recipe that delivers those same nostalgic fall vibes?
Whether you’re a pro baker or someone who’s just here for the fun (and mess!) of baking with kids, this recipe is super easy. I promise, you’ll feel like the pumpkin bread boss in no time, and the best part? It’s a fall treat the whole Crumbiverse family can enjoy! Let’s dive into how to whip up the perfect loaf that’ll make you say, “Gingerbread, who?”
Why Pumpkin Bread?
There’s just something magical about pumpkin bread. It's fluffy, sweet, perfectly spiced, and fills your kitchen with all the nostalgic scents of fall. And let's not forget, it pairs beautifully with a hot cup of coffee or tea. Plus, it's a great way to sneak some veggies into your kiddos' diet (win)! My little ones love to help mix the batter and are always ready for the first slice out of the oven.
What You’ll Need:
Unsalted butter or non-stick cooking spray (for greasing the pans)
3 ½ cups all-purpose flour (plus more for the pan)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground pumpkin spice
2 teaspoon ground cinnamon (I love extra cinnamon)
1 teaspoon of pure vanilla extract
2/3 cup water
How to Make It:
Preheat your oven to 350°F (175°C). Butter and flour your loaf pans (this recipe makes enough for two loaves), or use some festive fall-themed pans if you’re feeling extra! Non-stick cooking spray works just as well!
Mix the dry ingredients in a large bowl: flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves. This mix of spices gives that warm and comforting fall flavor, just like you’d expect in gingerbread.
In another large bowl, whisk together the sugar, vegetable oil, and eggs until smooth. Stir in the pumpkin puree and water until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until combined. The key here is to avoid over-mixing so your bread stays nice and tender—just like that perfect slice of gingerbread.
Pour the batter into your prepared pans, filling them about two-thirds full. If you're up for it, sprinkle chopped walnuts or dried fruit (e.g., cranberries or raisins) on top for an extra fall twist!
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Your kitchen is going to smell amazing while it bakes!
Let the loaves cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. The hardest part here is resisting the urge to slice into it immediately!
Why This Pumpkin Bread Stands Out:
This pumpkin bread rivals gingerbread because of its perfect balance of spices and its moist, tender crumb. The nutmeg, allspice, and cloves provide that familiar cozy warmth, while the pumpkin keeps it soft and rich. Plus, with a hint of sweetness, it’s perfect for breakfast with a smear of butter, as a snack with coffee, or as a dessert with a dollop of whipped cream. Gingerbread might be classic, but pumpkin bread brings all that goodness with a seasonal twist!
Bonus Tips:
Flour Measuring Tip: To avoid dry bread, scoop the flour into your measuring cup with a spoon instead of scooping directly from the bag. This prevents packing in too much flour, which can throw off the recipe and make your bread too dense.
Storage: Pumpkin bread stays moist for days (seriously!), so it’s perfect for making ahead. Wrap it tightly in plastic wrap and store it at room temperature for up to 5 days, or freeze it for later.
Add-ins: Feel free to throw in some mix-ins like chocolate chips, cranberries, or nuts for an extra burst of flavor and texture.
Mini Loaves or Muffins: You can also make this batter into mini loaves or muffins for easy grab-and-go treats. Just reduce the baking time accordingly (around 20-25 minutes for muffins).
So, there you have it! Pumpkin bread that stands up to the bold, spiced richness of gingerbread but with a uniquely fall twist. It’s the perfect cozy recipe to welcome the season into your kitchen. And trust me—once you bake a loaf, you’ll want to make it on repeat until the winter holidays roll around.
Don’t forget to tag me on Instagram (#CountlessCrumbs) with your creations! I’d love to see how your pumpkin bread turns out! Happy baking, friends! Let’s embrace those fall feels, one delicious crumb at a time.
