Pumpkin Bread

Our quick pumpkin bread recipe is the ultimate fall treat you'll enjoy morning, noon, and night: Enjoy it with a cup of coffee before heading out the door or serve it for a midday or after-school snack for a sweet treat that kids and adults will love. The recipe starts with canned pumpkin puree and calls for two different types of sugar—granulated and dark brown. The latter adds a touch of molasses flavor and chewy texture, which is key in a loaf cake like this. We amped up the autumnal flavor, too, spicing it with cinnamon, nutmeg, and allspice. And since the recipe makes two loaves, there's plenty to share or freeze for another time—trust us, your future self will thank you.

Why We Love Canned Pumpkin

Perhaps the most important ingredient for a moist and tender—but not gummy—pumpkin bread is the pumpkin itself. For baking projects, we prefer to reach for a can of pumpkin puree rather than making it at home. That's because the canned stuff is always consistent in flavor and texture which isn't always the case when you make fresh pumpkin puree.

When shopping, be sure to seek out pumpkin puree (which should be labeled as 100 percent pumpkin) and not pumpkin pie filling. Unlike canned pumpkin, pie filling contains sugar, salt, and spices that can throw off the texture and flavor of your recipe.

Dos and Don'ts for Perfect Pumpkin Bread

Do use room temperature ingredients: To ensure a smooth, emulsified batter that rises well, be sure to let your eggs and buttermilk come to room temperature before using. Adding cold ingredients can cause the butter to solidify which can throw off the texture of the finished product. It's also wise to let your melted butter cool before adding it to the bowl.

Don't swap in regular milk: Since this recipe calls for baking soda in addition to baking powder, it's essential to use an acidic ingredient—ie: buttermilk—to ensure the soda activates. If you don't have buttermilk, don't be tempted to swap in regular milk. Instead, add 1 tablespoon acid (such as white vinegar or lemon juice) to 1/2 cup of dairy or plant-based milk. Mix and let sit for several minutes to thicken.

Do alternate dry and wet ingredients: To avoid over-mixing, it's important to alternate adding your dry ingredients and buttermilk. Start with half of the flour mixture, then gradually add the liquid and finish with the remaining dry.