Listen, I’m a fan of all things pumpkin flavored (especially around this time of the year).
Between pumpkin pie, pumpkin lattes, and this moist pumpkin bread recipe… I’m truthfully in heaven! This pumpkin loaf is sure to get you in the mood for Autumn!
Why you’ll love this pumpkin bread recipe
It’s the best pumpkin bread recipe out there. Look, I know that’s saying a lot – there are tons of homemade pumpkin bread recipes out there. But after you’ve had a slice of this moist pumpkin bread, you’ll understand why I’m saying such a bold statement like that!
It’s filled with cream cheese chips. Instead of frosting my pumpkin bread with cream cheese frosting, I used Hershey’s Cream Cheese Baking Chips! It makes saving your pumpkin bread easier and avoids messes!
It tastes like fall. Between the pumpkin pie spice, ground ginger, freshly grated nutmeg, and cinnamon, this pumpkin bread will get you in the mood for fall (and make your entire kitchen smell like fall when baking)!
Ingredients
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To make this pumpkin bread recipe, you’ll need:
- Pumpkin puree – Make sure you use pure pumpkin puree (or canned pumpkin) and not pumpkin pie filling.
- Sugar – In this pumpkin bread recipe, we’re using both granulated sugar and brown sugar!
- Flour – I used all purpose flour for my pumpkin bread.
- Baking powder and baking soda – The baking powder and baking soda help to give your pumpkin bread a nice rise!
- Brown butter – Instead of using melted butter, I use browned butter in this pumpkin bread recipe. It’s a game changer and I wouldn’t skip it!
- Spices – You’ll need ground cinnamon, nutmeg, pumpkin pie spice, and ground ginger to make the best pumpkin bread recipe! These spices pair beautifully with the pumpkin mixture.
- Eggs – Three eggs are used in this pumpkin bread.
- Vanilla extract – Vanilla extract is a must have in nearly all baked goods, this pumpkin berad is no different!
- Hershey’s cream cheese baking chips – Truly a game changer! Instead of frosting your loaf of pumpkin bread with cream cheese or icing, pop a few cream cheese baking chips into the batter and you’ll get that rich flavor in every bite.
Some other things you can add into this delicious pumpkin bread would be chopped pecans, chocolate chips, pumpkin seeds, dried cranberries, etc.
How to make pumpkin bread
First, preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan (or individual loaf pans) and set to the side for now.
Mix flour, pumpkin pie spice, freshly grated nutmeg, ground ginger, cinnamon, baking powder, and baking soda in a medium sized bowl. Set to the side for now.
In a large mixing bowl, whisk the pure pumpkin puree and browned butter together. Then, add in the white and brown sugar and whisk until there are no lumps in the batter.
Add the vanilla extract and eggs and whisk to combine. Slowly fold in the dry ingredients with a rubber spatula and then pour in the cream cheese baking chips until they’re evenly distributed.
Pour the batter into your prepared loaf pan and smooth the top with your rubber spatula. Bake for 60 – 65 minutes or until a toothpick comes out clean.
Let the pumpkin bread cool completely in the loaf pan before removing it, then let it rest on a wire rack for up to two hours before cutting into it.
Once completely cool, slice the pumpkin bread to your desired thickness and enjoy!
Note: Depending on how many slices of pumpkin bread you want, the serving suggestions may change.
Frequently asked questions
How long can I store my pumpkin bread?
Feel free to store leftover slices of pumpkin bread in the fridge for up to a week!
Can I freeze my pumpkin bread?
Sure can! Store in an airtight container for up to two months in the freezer.
What is the difference between canned pumpkin and pumpkin pie filling?
Pumpkin pie filling has a lot of ingredients that you’re not after when it comes to making a loaf of pumpkin bread.
I’d stick to store bought pumpkin puree (or, better yet, homemade pumpkin puree).
Looking for more loaf recipes?
I’ve got you covered! Here are some of my favorites:
PrintPumpkin Bread
Whether you like it or not, pumpkin season is here and we are celebrating! This pumpkin bread is filled with so many warm spices and will have you excited for cooler weather.
- Prep Time: 15 minutes
- Cook Time: 1 Hour & 5 Minutes
- Total Time: 1 hour & 20 minutes
- Yield: 12 Servings 1x
Ingredients
- 1 15oz can pumpkin puree
- 1 3/4 cup flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 stick browned butter
- 3 eggs
- 1 TBSP pumpkin pie spice
- 2 TSP each: ground ginger, ground cinnamon, ground nutmeg
- 1 TSP vanilla extract
- 1 TSP baking powder
- 1/2 TSP baking soda
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan (or individual loaf pans) and set to the side for now.
- Mix flour, pumpkin pie spice, freshly grated nutmeg, ground ginger, cinnamon, baking powder, and baking soda in a medium sized bowl. Set to the side for now.
- In a large mixing bowl, whisk the pure pumpkin puree and browned butter together. Then, add in the white and brown sugar and whisk until there are no lumps in the batter.
- Add the vanilla extract and eggs and whisk to combine. Slowly fold in the dry ingredients with a rubber spatula and then pour in the cream cheese baking chips until they’re evenly distributed.
- Pour the batter into your prepared loaf pan and smooth the top with your rubber spatula. Bake for 60 – 65 minutes or until a toothpick comes out clean.
- Let the pumpkin bread cool completely in the loaf pan before removing it, then let it rest on a wire rack for up to two hours before cutting into it.
- Once completely cool, slice the pumpkin bread to your desired thickness and enjoy!
Notes
Try not to rush the cooling time. The pumpkin bread needs to be chilled completely before slicing in order for you to get nice, uniform slices.
