- ~TIPS~
- This bread freezes great!
- Be careful not to overbake. Bread will continue to bake a little after it comes out of the oven.
Happy Fall!!! My favorite season has finally arrived!! What better way to usher in the season than with this easy, moist and fluffy pumpkin bread recipe!
Pumpkin bread just reminds me so much of autumn, probably because that’s the only time I make it. I love how it leaves my kitchen smelling all heavenly, one of my favorite scents. If only I could find a decent pumpkin bread candle. Every one I’ve smelled just had a gross artificial smell to it. So let me know if you come across a decent one.
I’ve posted this pumpkin bread recipe a few years ago on my blog but figured it was time to create a video to go along with it. It’s one of my favorite sweet breads to make and Isaac just loves this stuff! He’d eat it for breakfast, lunch and dinner if I’d let him.
This pumpkin bread recipe is pretty simple to make and it bakes up so beautiful! It has that perfect warm cinnamony-pumpkin flavor and stay moist for days (not that it will last that long) If you’re going to be doing a lot of holiday baking gift-giving definitely add this bread to the list. And even better, it just seems to get better as the days go by.
Watch me make this moist and fluffy pumpkin bread from start to finish!
- 3 cups all-purpose flour
- 1½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon all-spice
- ¾ cup butter, softened
- 2¼ cup sugar
- 3 eggs
- 2 cups pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Preheat oven to 275
- in a medium sized bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In a large bowl, cream together butter and sugar.
- Mix in eggs.
- Mix in the pumpkin puree
- Stir on vanilla extract.
- Stir in half of the dry mixture into the wet mixture just until combine.
- Stir in half of the buttermilk.
- Add in the rest of the dry mixture and then stir in the rest of the buttermilk. Be sure to stir gently and just until combined.
- Pour batter into two greased and floured loaf pans.
- Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean. Be careful not to overbake and keep in mind that the bread will continue to bake as it cools down.
- Let cool before removing from pan and slicing.
- Enjoy!
Thanks Diva for sharing, can’t wait to try! My son loves pumpkin bread and pie too.
This is a must do
Especially for my 12 yr old who just loves to bake. Thanks for sharing
This looks sooo good, can’t wait to try this. By the way i love watching your videos, u make me smile! : )
This was really good! Used 2 cups of flour and had plenty of bread and some left over for mini cupcakes! Yum!
It definitely doesn’t get better than pumpkin bread!
just found your website while looking for an applebutter recipe which I am making today. I can hardly wait to make this pumpkin bread!!
Hi Diva,
Just a question for you – you said that you used the Libby’s brand of pumpkin purée, is one can equivalent to two cups or will I need to buy more than one can (for that really noticeable pumpkin taste)?
By the way, the red velvet cake I made from your site is AMAZING. It’s my husband’s favorite kind of cake and he was so happy! I wasn’t a red velvet fan prior to that, but we ate the whole thing between the two of us in no time flat!
I enjoy your site and your son is adorable
Thanks and keep blogging!
Just made this with my 6 year old and they came out delicious!! We made two and it was so simple. Thanks for posting!
Love this site..I neve baked and have been reluctant but thank you for keeping it simple..can’t wait to start! Love the videos..visual learner! Many blessings
if we make mini muffins instead of bread do we still bake them for 1 hr and 10-20 mins? how long do we cook the muffins for?
I tried your recipe last night, I forgot that we was invited to a diner and I had some pumpkin in the fridge, I didn’t cook the pumpkin in the oven as time was tight so I vapored cook with spices and it came out good. I didn’t cook the cake in the loaf pan but in a bundt pan. Anyways I tried your recipe and it came out moist and it was fantastic!
oh I live in italy and over here they never heard of pumpkin bread, thank you for your recipe you saved me, can’t wait to try your velvet cake recipe it’s years I don’t eat one 
A sucess with our friends
Ciao from Italy