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Everyone needs a really good pumpkin bread recipe in their back pocket. This is my go-to pumpkin bread. It’s moist and full of the pumpkin and spices many of us seem to crave when cooler weather finally rolls in.
Really Good Pumpkin Bread Recipe:
I don’t know about you, but I love quick bread recipes. My favorite is probably this Cinnamon Sour Cream Bread. However, I thought I also needed a delicious quick pumpkin bread here on IBC, so that’s what I’m sharing with you today.
Side note: If you’re looking for more delicious pumpkin recipes, I just shared an entire post of my favorite pumpkin recipes. You can find all of those recipes here.
I’m dubbing this Really Good Pumpkin Bread because it qualifies for my “really good” recipe collection. These are recipes that have become standards at my house – ones I make again and again for myself and guests. Welcome to the family, pumpkin bread!
This recipe has everything I want in a quick and wonderfully tasting pumpkin bread:
- It’s easy to make. No mixer is required.
- It’s moist.
- It’s loaded with pumpkin flavor and has a delicious blend of spices to complement that.
- It’s yummy straight from the oven or two days later.
- It’s customizable. I used pecans, but you could add chocolate chips, walnuts, toffee bits,… .whatever you like
Sounds good, right?
Even though this Really Good Pumpkin Bread recipe is super simple, let me walk you through it.
How to Make Pumpkin Bread:
As with making most quick breads, the first step is mixing the wet ingredients in one bowl and the dry ingredients in another.
After those ingredients are thoroughly mixed separately, the next step is to combine them.
As you’re mixing, just before you finish, toss in the pecans. If you don’t like pecans, leave them out or use something you love, such as chocolate chips, cinnamon chips, or walnuts.
Be careful not to overmix the batter. The moment you see no more flour, stop.
Divide the batter into two 9×5-inch loaf pans. I like to line my pans with parchment paper, but that’s up to you. If you apply a generous coating of baking spray before pouring in the batter, the finished bread should come out easily.
Once the bread is baked and cooled, you can drizzle on this delicious caramel glaze. You could also just serve the bread as is.
Do you remember the Cinnamon Maple Butter I shared with you recently? This Really Good Pumpkin Bread is what I used when I photographed that post. Omit the glaze and slather the pumpkin bread with that Cinnamon Maple Butter and you’re in business. Or add the glaze AND the butter for an over-the-top tasty treat!
And with that, your kitchen will be full of the fabulous aroma of this Really Good Pumpkin Bread. I kid you not, it is that simple … and delicious!
Whether you’re whipping this up to have on hand at home, sharing it as a gift with a friend or neighbor, or serving it at your next get-together, I hope you enjoy this Really Good Pumpkin Bread as much as I do!
Enjoy this Pumpkin Bread? You’ll love these pumpkin-inspired treats:
- Pumpkin Pull-Apart Bread
- Pumpkin Spice Cream Horns
- Pumpkin Cheesecake Brownies
- Pumpkin Slab Pie
- Pumpkin Spice Latte Cookies
- Pumpkin Whoppie Pies
Really Good Pumpkin Bread Recipe:
Really Good Pumpkin Bread
- 3 1/2 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 can (15 ounce) pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup milk
- 3/4 cup sour cream
- 1 cup chopped pecans optional*
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- Begin by preheating the oven to 350 degrees Spray two 9x5-inch loaf pans with baking spray. (Lining the pans with parchment paper is optional, but it may make removing the bread easier.)
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. Set aside.
- In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, milk, and sour cream. Mix until smooth. Add the dry ingredients to the wet and fold in the pecans*. Mix until just combined.
- Divide the pumpkin bread batter evenly between the two prepared loaf pans. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool the bread in the pans for about 15 minutes before removing to continue cooling on a wire rack.
- Meanwhile, create the glaze by combining the butter, sugar, and cream in a saucepan. Cook until all the sugar is dissolved. Cool for about 20 minutes and then whisk in the confectioners' sugar, vanilla extract, and salt until smooth. Drizzle over the cooled pumpkin bread loaves.
Trying this pumpkin bread, however wondering how well this freezes? Freeze with frosting or without? Thanks
I haven’t tried freezing, but I don’t see a problem with it. I would freeze without the icing and and that when you’re ready to serve. It will be a lot prettier!
I have a pan that’s shaped like a pumpkin, it has tow halfs . do you think this cake would turn out in this type of a pan?
Michael, you are the MVP for fall recipes. This is simply the best pumpkin bread recipe I’ve made in 50+ years of baking. It stays moist, toasts beautifully and the caramel topping is the perfect added touch. I made several small loaves as gifts last year and have had repeated requests for it.
Crusty outside, moist and flavorful inside. Didn’t do the glaze (lazy), but the unglazed bread is swoon-worthy. Thank you, Michael! You are the Great Pumpkin, in my book.
Omg, I have never gotten so many compliments! Had fun making this with my 14 year old daughter. So worth the work!
Excellent recipe. Easy, no need to get out the mixer. Absolutely delicious and makes two large loaves. Was a little unsure when placing into the 9 x 5 loaf pans that there was too much batter but it worked out perfectly. I did substitute dark brown sugar in the glaze as that is what I had and not the lighter kind, hence my glaze was a soft caramel color. Also used maple syrup instead of vanilla because I love pumpkin with maple. Lastly, due to family allergy to nuts, I used unsalted roasted pumpkin seeds. Will be making this again.
I’m making this today! Do you think I could use Chobani Vanilla Yogurt instead of sour cream?
Think I will try it (I’m out of sour cream!) and will let you know how it turns out.
This turned out amazing! I glaze however came out lumpy because I couldn’t smooth out the confectioners sugar. I’m not sure what I did wrong. Maybe I let the glaze cool too much? No matter…it turned out delish anyway. Thanks for the recipe.
Hello, can I make it with a glúten Free flour, like almond flour? I’m celiac. Do you have any suggestion?
I’m sorry, I don’t have much experience with gluten-free baking.
Right on time with this outstanding recipe!! Need it for guests coming this weekend! Thank you Michael, hope your day is peaceful.
Made this pumpkin bread, and the entire one loaf was devoured in an hour! Excellent
Excellent pumpkin bread! I made it without the glaze, but it was perfect as is. Light and moist with wonderful flavors. Thanks for posting the recipe!
I think you need to change the name of your pumpkin bread. It’s more than “really good”. It’s pretty fantastic! I’m making it for the second time in a month today, and it will be on our Thanksgiving dessert table. I’m also making your apple cranberry tart for our dessert table. On my menu was an apple cranberry pie, but once you posted your tart, I switched my plans. Thanks for some really delicious recipes.
Absolutely delicious-definitely a keeper!
This looks wonderful, Michael. Your photography is spectacular. I like that the recipe uses the entire can of pumpkin puree. So many call for a partial can….what do you do with the rest?! Thanks.
You can always feed it to your ever hungry dog? But that’s an excellent question!