Pumpkin Bread is one of those recipes that instantly makes your kitchen feel like fall, all those warm spices and all! I reduced the sugar without compromising the flavors! I like to top it off with a maple brown butter glaze that really takes it to a whole new level!
You’ll Love This Healthier Pumpkin Bread Recipe
Originally posted in 2017 shortly after I started the blog, but the recipe is the same, I’ve updated it with new pictures, better instructions and tips.
I have always been a fan of pumpkin bread, but my old go-to recipe called for three cups of sugar… Yikes! So, I went on a mission to develop a pumpkin bread recipe that had less sugar, but still had enough flavor to keep things interesting. I’ve had bland pumpkin bread in the past, so this balance is very important!
This moist pumpkin bread is more dense than most quick breads, from the pumpkin puree and the butter. But the addition of spices like cinnamon and nutmeg, and the brown butter glaze on top all brighten things up! You can even add in things like chocolate chips, chopped nuts, or shredded coconut for different flavors.
I bake at high altitude here in the Mile High City, but don’t worry, this recipe has been tested and approved at all elevations by my trusted team of recipe testers across the country.
Moist Pumpkin Bread Ingredients
- Butter: For moisture and richness!
- Brown Sugar: I like to use dark brown sugar for the deepest flavor, but any brown sugar will do!
- Pumpkin Puree: Make sure you use 100% pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree, but keep in mind that it usually has more moisture in it, so you’ll have to dab it with paper towels before using it! I generally use Libby’s pumpkin puree or organic pumpkin, as it’s not watery.
- Eggs: I use large eggs in all my baking, bring to room temperature first.
- Spices: You’ll need ground cinnamon, ginger, nutmeg, and cloves to season up the bread to perfection! Alternatively, you can use a pumpkin spice blend.
- Baking Soda: Baking soda will help the loaf rise in the oven.
- Salt: To balance all the flavors.
- All-Purpose Flour: I like to use organic, unbleached flour!
- Optional Add-Ins: Feel free to add in chocolate chips, chopped nuts, chia seeds, or shredded coconut!
- Brown Butter Glaze: Butter for browning = total yum! Powdered sugar, maple syrup and a little cream, milk or half and half.
Get the full recipe in the recipe card below.
Watch our video to make the pumpkin bread
I usually bake this in a full-sized loaf pan, but it would be great to divide into mini loaf pans to share with your neighbors.
How to Make Pumpkin Bread Moist
Step 1 – Cream the Butter & Sugar
Preheat oven to 350°F and grease a 9″ loaf pan (or 4 mini pans).
Cream butter and brown sugar until fluffy, then mix in pumpkin, eggs, and spices.
Step 2 – Combine Wet & Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Add to the pumpkin mixture and mix just until combined. Spread batter evenly in prepared pans.
Step 3 – Bake & Cool
Bake for 40–55 minutes for a large loaf or 25–30 minutes for mini loaves, until a toothpick inserted into the center comes out clean.
Cool in the pan 10 minutes, then invert onto a wire rack and cool completely before glazing.
Brown Butter Glaze for Pumpkin Bread
Step 4 – Brown the Butter
For the glaze, brown butter in a saucepan until nutty and golden. Remove from heat.
Step 5 – Glaze the Pumpkin Loaf
Spread glaze over cooled bread. Store in an airtight container 3–4 days, or freeze (best before glazing).
Variations
- Chocolate Chip Pumpkin Bread: Add ½ cup chocolate chips. Dark, semi-sweet, or even white chocolate all work beautifully.
- Pumpkin Nut Bread: Mix in ½ cup of your favorite nuts like walnuts, pecans, or almonds for a little crunch!
- Chia Seed Pumpkin Bread: Try adding up to 1 tablespoon chia seeds for a bit of protein and fiber.
- Coconut Pumpkin Bread: Or maybe add ¼ cup shredded coconut for a slightly sweet flavor and added texture!
- Glazed vs. Unglazed: The brown butter maple glaze is dreamy, but you can skip it if you prefer a simpler loaf or dust the top with powdered sugar instead.
How to Store Pumpkin Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for 3–4 days. I don’t recommend storing it in the refrigerator, since this tends to dry out the bread! If you prefer, you can store it in the fridge for up to 1 week.
How to Freeze Pumpkin Bread
Unglazed pumpkin bread can be frozen in an airtight ziplock bag (wrap it first in aluminum foil or plastic wrap) or freezer-safe container for up to 3 months. If you prefer, you can freeze individual slices and thaw them as the craving for homemade pumpkin bread hits!
Gluten-Free Pumpkin Bread
I’ve had great success making this pumpkin bread gluten-free! Use 1¼ cups of a good cup-for-cup gluten-free flour (I like King Arthur or Bob’s Red Mill) and add ¼ cup oat flour for extra moisture and a nice, tender crumb. Don’t overmix and don’t overbake!
No oat flour? Just grind rolled oats in a blender until fine; it works great!
High Altitude Adjustments
I bake at high altitude, 5280 ft above sea level to be exact! For this recipe, the only adjustment I make is reducing the sugar to 1 cup. Also, start checking your pumpkin bread for doneness a little earlier than the listed time.
Don’t worry, this recipe has been tested at sea level and other elevations, thanks to my amazing team of testers across the country!
Best Pumpkin Bread Recipe FAQs
If your pumpkin bread is not moist, it could be a few culprits. First, make sure you are not overbaking your pumpkin bread! To check if your bread it done, you can insert a toothpick or wooden skewer into the middle. It should come out with a few moist crumbs! The other reason your pumpkin bread might be dry, is if you added to much flour or overmixewd the the batter. To accurately measure your flour, spoon the flour into a measuring cup until it is heaping. Then, use the flat edge of a butter knife to level it off!
It can be made with either oil or butter. Oil will give the bread a lighter, more cake-like texture. Butter makes a denser texture, which is more like a pound cake! I prefer making pumpkin bread with butter, since I think it adds a richer flavor!
The easiest way to tell if your bread is finished baking is to insert a toothpick or wooden skewer into the middle of the loaf. The toothpick should come out with some moist crumbs, but should not have any wet batter! If you see any wet batter, let it cook longer!
Nope! You can leave pumpkin bread in an airtight container at room temperature for the best results. You can put it in the fridge, but it will dry out more quickly. At room temperature, it can be stored for up to 3-4 days. In the fridge, it can be stored for up to 1 week!
More Pumpkin Recipes from The Fresh Cooky
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Video
Ingredients
- ½ cup salted butter room temperature, uf using unsalted, add ¼ teaspoon more salt.
- 1 ¼ cups dark brown sugar if using light brown sugar add 1 TBL molasses (use 1 cup for high altitude)
- 1 cup canned pumpkin puree heaping cup, not pie filling
- 2 large eggs room temperature
- 1 ½ cups all-purpose flour I use unbleached
- 2 teaspoons ground cinnamon *see notes to replace with pumpkin pie spice
- ½ teaspoon ginger to taste, reduce if necessary
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Brown Butter Maple Glaze
- ¼ stick butter salted, if using unsalted, add a pinch of sea salt or flaky sea salt
- 1 cup powdered sugar
- 2 – 3 tablespoons maple syrup
- 1 – 3 teaspoons cream substitute half and half or milk
Optional Add-Ins
- ½ cup chocolate chips
- ½ cup chopped nuts
- 1 tablespoon chia seeds
- ¼ cup shredded coconut
Instructions
- Preheat the oven to 350°F (175° C) and liberally grease (or spray) a 9" loaf pan or 4 mini loaf pans. In a mixer, on medium, cream together the butter and dark brown sugar until fluffy and combined 3-4 minutes.½ cup salted butter, 1 ¼ cups dark brown sugar
- Add the pumpkin, eggs, and spices, and mix on low until well combined. *It might look curdled, but don't worry it will play well with the other ingredients.1 cup canned pumpkin puree, 2 large eggs
- Using a whisk, mix your flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt in a separate bowl. Slowly pour flour mixture into wet ingredients and mix on low just until combined, scrape down sides if needed.If adding any optional ingredients, fold in carefully now.1 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Scoop the dough into prepared pan(s), it will be thick, using a spatula spread evenly. Bake at 350°F for 40-65 minutes for large loaf or 25-30 minutes for mini loaves. Remove from oven when the top springs back slightly and a toothpick inserted comes out clean.
- Place on cooling rack for 10 minutes. Invert loaf onto cooling rack, then carefully (it'll be hot) turn it back to right side up so you don't get the cooling rack marks on your bread. Cool completely before glazing.
Making the Glaze (Pumpkin Bread is also delicious without the glaze)
- Heat butter over medium heat in a heavy bottomed saucepan until melted. While browning the butter will foam up, continue to occasionally stir through this stage. Once it starts getting little brown flecks in it and the foaming subsides it will have a "nutty" aroma. Remove from heat.¼ stick butter
- Allow butter to cool for a few minutes while you measure out the rest of the glaze ingredients. Add the powdered sugar and maple syrup and whisk well to combine, might "seize" up a bit. Pour in your milk or cream and continue whisking and adding a little cream until it's a pourable consistency. Pour or spread glaze/frosting over pumpkin bread.1 cup powdered sugar, 2 – 3 tablespoons maple syrup, 1 – 3 teaspoons cream
- Store in an airtight container on the counter for 3-4 days. Pumpkin bread may be frozen if wrapped tightly in plastic wrap (does better if frozen before frosting).
Notes
Use 1¼ cups gluten-free cup-for-cup flour (like King Arthur or Bob’s Red Mill) plus ¼ cup oat flour for moisture and a tender crumb.
No oat flour? Blend rolled oats until fine, it works great!
Just be sure not to overmix or overbake.
Nutrition
slocgirl
Ooooooo! Tuesday??? 😉
bks
Nicely played. FINALLY, something I don’t like?. Not because of your recipie but because I don’t like pumpkin!!!??