Few things signal the start of cozy season quite like a slice of warm, spiced pumpkin bread. This is the ultimate fall baking recipe because it gives you a choice: you can bake it as a beautiful loaf of moist pumpkin bread for slicing, or as easy, portable fluffy muffins. It uses a single, simple, one-bowl batter that is packed with real pumpkin and a generous blend of warm spices.
This recipe is designed for maximum convenience and guaranteed moisture. The use of oil and pumpkin purée ensures that the final result—whether a loaf or a muffin—is unbelievably soft and tender for days. It’s the perfect treat to enjoy with a cup of coffee, to pack in lunchboxes, or to share with neighbors.
Why You’ll Love This Recipe
- Dual-Purpose Batter: Use the exact same simple batter to create either a sliceable loaf or portable, individual muffins.
- Incredibly Moist: The combination of pumpkin purée and oil locks in moisture, keeping your baked goods soft and fresh for days.
- Rich Spice Flavor: Loaded with a generous amount of pumpkin pie spices for that deep, comforting taste everyone craves in the fall.
- Quick One-Bowl Prep: The batter comes together quickly by hand, which helps prevent overmixing and ensures a tender crumb.
- Freezer-Friendly: Both the muffins and the bread freeze beautifully, making them ideal for meal prepping and easy gifting.
Ingredients
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 (15 oz or 425 g) can pumpkin purée (NOT pie filling)
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (120 ml) vegetable oil (canola or sunflower)
- 2 large eggs
- 1 tsp vanilla extract
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 9×5 inch (23×13 cm) loaf pan OR 12-cup standard muffin tin
- Paper liners (for muffins)
Step-by-Step Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line a 12-cup muffin tin with paper liners.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until completely smooth and well blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix Batter: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to mix the batter until the flour is just incorporated. Do not overmix; mixing too much will develop the gluten and result in a tough, dry texture.
Bake as Bread (Loaf)
- Pour the batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 50–65 minutes.
- The bread is done when a wooden skewer inserted into the center comes out clean.
Bake as Muffins
- Fill the paper-lined muffin cups about two-thirds full with batter.
- Bake at 350°F (175°C) for 20–25 minutes.
- The muffins are done when they spring back lightly when touched and a toothpick comes out clean.
- Cool: Let the loaf or muffins cool in the pan for 10–15 minutes before carefully transferring them to a wire rack to cool completely.
Substitutions and Variations
- Mix-Ins: Gently fold in 1/2 cup (85 g) of mini chocolate chips, chopped pecans, or walnuts into the batter before baking.
- Spices: For a deeper flavor, add a pinch of ground cloves or cardamom to the dry ingredients.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. The texture will be slightly different but still moist.
- Cream Cheese Glaze: For an extra treat, whisk together 4 oz (115g) softened cream cheese, 1 cup (120g) powdered sugar, and 2 tbsp (30ml) milk until smooth. Drizzle over the cooled loaf or muffins.
Pro Tips and Common Mistakes to Avoid
- Do Not Overmix: This is the most critical step for moist pumpkin quick bread and muffins. Mix the batter by hand until the dry streaks of flour have just disappeared, and then stop.
- Use Oil, Not Butter: Using oil instead of melted butter helps the baked goods stay moist and tender for a longer period because oil is liquid at room temperature.
- Pumpkin Purée ONLY: Be very careful to use 100% pure canned pumpkin purée, not pumpkin pie filling. Pie filling has added sugar and spices and is too watery for this recipe.
- Cool Before Slicing: For the loaf, allow it to cool completely before slicing. Slicing too early causes the bread to steam, which can make it crumbly and dense.
Storage, Freezing, and Reheating
- Make-Ahead (Batter): The batter can be stored, covered, in the refrigerator for up to 1 day. Let it come to room temperature and stir gently before baking.
- Storage (Baked): Store the cooled loaf or muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Both the bread and muffins freeze wonderfully. Once completely cooled, wrap the loaf tightly in plastic wrap and then foil. For muffins, place them in a freezer bag. Freeze for up to 3 months.
- Reheating: To reheat, slice the frozen loaf and toast or microwave slices for 15-20 seconds. Reheat frozen muffins in the microwave for 30–45 seconds until warm.
Serving Suggestions
Serve slices of the warm pumpkin bread with a spread of softened cream cheese or a generous pat of butter. The muffins are fantastic on their own or drizzled with a simple vanilla glaze. Both pair perfectly with a hot cup of coffee or a warm spiced cider.
Approximate Nutrition
- Yields: 1 loaf (12 slices) or 12 muffins
- Serving Size: 1 muffin or 1 slice
- Calories: 240 kcal
- Protein: 3 g
- Fat: 12 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the exact size of the slice or muffin and the type of oil used.
FAQs
Q: Why do you recommend oil instead of butter?
A: Oil is 100% fat, while butter is about 80% fat and 20% water. Using oil results in a much moister, more tender crumb and keeps the bread/muffins soft for longer at room temperature.
Q: Can I substitute the brown sugar with all white sugar?
A: You can, but brown sugar adds moisture, depth of flavor, and a slight chewiness. We recommend using the blend of sugars for the best final taste and texture.
Q: How do I know when the loaf is fully baked?
A: Because the loaf is so moist, it’s done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it. If it comes out covered in wet batter, it needs more time.
Q: Can I add chocolate chips to the batter?
A: Yes! Gently fold in about 1/2 cup (85 g) of chocolate chips or chopped nuts into the batter before pouring it into the pan or cups.
Q: How long can I store the baked bread?
A: The baked pumpkin bread or muffins will stay fresh and moist at room temperature (in an airtight container) for up to 3 days.
Fluffy Muffins
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 9×5-inch loaf pan or 12-cup muffin tin
- Paper liners (for muffins)
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 can (425 g) pumpkin purée (not pie filling)
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line a 12-cup muffin tin with liners.
- In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- In a medium bowl, whisk flour, baking soda, pumpkin spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients. Mix gently with spatula until just combined. Do not overmix.
- For bread: Pour batter into prepared loaf pan and bake 50–65 minutes, until skewer comes out clean.
- For muffins: Divide batter into muffin tin, filling 2/3 full. Bake 20–25 minutes, until toothpick comes out clean.
- Cool loaf or muffins 10–15 minutes in pan before transferring to a wire rack. Cool completely before slicing loaf.
