Print

Thanksgiving Pumpkin Bread

Thanksgiving Pumpkin Bread - recipe card
Print Recipe

This Thanksgiving pumpkin bread is the ultimate fall quick bread—incredibly moist, warmly spiced, and kissed with real pumpkin. The crumb is tender and velvety, with a crisp, slightly caramelized top that shatters just enough to give way to a soft interior. It’s the kind of loaf that makes your kitchen smell like cinnamon and clove, and it’s perfect for the holiday table or a cozy morning with coffee.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup neutral oil (such as canola or vegetable)
  • 1/4 cup water, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line the bottom with parchment paper, leaving an overhang on the long sides for easy removal. This ensures the bread releases cleanly and bakes evenly.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside. This step distributes the leavener and spices evenly so every slice has consistent flavor.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly pale, about 1 minute. Add the pumpkin purée, oil, water, and vanilla extract, and whisk until fully incorporated and glossy. Using room-temperature eggs helps the mixture emulsify smoothly.
  4. Pour the dry ingredients into the wet ingredients. Using a spatula, fold gently just until no streaks of flour remain; the batter will be thick but pourable. Do not overmix, or the bread will become tough. If using nuts, fold them in now.
  5. Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter a few times to release any large air bubbles, which helps prevent tunneling.
  6. Bake on the middle rack for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached. Start checking at 55 minutes; if the top is browning too quickly, tent loosely with aluminum foil.
  7. Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes. This allows the structure to set before turning out.
  8. Run a thin knife around the edges, then use the parchment overhang to lift the loaf out of the pan and transfer it directly onto the wire rack. Let it cool completely, about 1 hour, before slicing. Slicing warm will cause the bread to crumble.
  9. For the cleanest slices, use a serrated knife and a gentle sawing motion. Serve plain, or with a smear of salted butter or cream cheese.

Notes

Store leftover pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm individual slices in the microwave for 15-20 seconds, or place the whole loaf in a 300°F / 149°C oven for 10 minutes. This bread is even better the next day as the spices meld.

Nutrition

Keywords: Thanksgiving pumpkin bread, pumpkin bread recipe, moist pumpkin bread, holiday pumpkin bread, easy pumpkin bread, fall baking, pumpkin spice bread, Thanksgiving dessert, homemade pumpkin bread, quick bread recipe, cinnamon pumpkin bread, autumn baking

Find it online: https://britishbakingrecipes.co.uk/thanksgiving-pumpkin-bread-recipe/