I want a slice of pumpkin bread to feel like a small pause in a busy day: soft in the middle, warm with cinnamon, and just sturdy enough to hold while your coffee cools. Here, a little orange zest brightens the pumpkin without turning the loaf into an orange cake. Pepitas give the top a gentle crunch that makes the tender crumb underneath even more inviting.
If you are baking something to share, this is an easy place to start. There is no mixer to pull out and no frosting to fuss over. Give the loaf time to cool, then set thick slices on a plate and let the cinnamon aroma do the welcoming.
Quick answer
Pumpkin bread is a quick bread made by combining pumpkin puree, eggs, oil, sugar, flour, and leavening, then baking the batter in a loaf pan. This one-loaf recipe bakes at 350°F for 55–65 minutes and needs at least 60 minutes of cooling before slicing.
Ingredients and why they matter
Plain pumpkin puree. The can should contain pumpkin, not sweetened pie filling. Thick puree gives the bread moisture without flooding the batter.
Oil and eggs. Oil keeps the crumb tender; eggs help it hold together once cool. Use a mild oil so the pumpkin and spice lead.
Brown sugar. Its mellow molasses flavor rounds out the cinnamon. Keep the measured sugar for this version; a large reduction changes more than sweetness.
Flour and mixing. Flour supplies structure. Folding gently keeps the slice soft instead of chewy.
Orange zest and pepitas. Use only the colored peel, avoiding bitter white pith. Raw pepitas toast on the surface during baking.
How to make it
1. Prepare the pan
Heat a conventional oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line its bottom and long sides with parchment, leaving a little overhang.
2. Mix the dry ingredients
Whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Measure flour by weight or spoon it lightly into the cup and level it.
3. Mix the pumpkin batter
In a larger bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, and orange zest until evenly blended. Fold in the dry mixture with a spatula, stopping when the last flour streak disappears.
4. Bake the loaf
Spread the batter in the pan and scatter the pepitas over the surface. Bake for 55–65 minutes. Begin checking at 55 minutes; a skewer inserted into the center should show moist crumbs but no wet batter. If the top darkens early, cover it loosely with foil. Ovens vary; use the center doneness cue even if it needs a few more minutes.
5. Cool before slicing
Leave the bread in its pan for 15 minutes, then lift it onto a rack. Cool for at least another 45 minutes before slicing into 12 pieces. Let it cool completely before wrapping for storage.
Tips for a satisfying result
Wet center. A brown crust does not mean the middle is done. Check the deepest part of the loaf and tent with foil if the top is ahead of the center.
Homemade puree. Drain watery homemade puree until thick and spoonable, then measure 245 g. Do not add extra liquid to this batter.
Pan choice. Use a 9×5-inch pan for the stated timing. A smaller pan may overflow or take longer; do not fill any pan beyond about two-thirds full.
Serving ideas
For an afternoon snack, I like the loaf on its own so you can taste the cinnamon and toasted seeds. A thin swipe of butter is lovely on a gently warmed slice. For a bigger breakfast, pair it with eggs or yogurt rather than making the loaf itself more complicated.
Common questions
Can I make pumpkin bread without a mixer?
Yes. A whisk blends the wet ingredients, and a spatula folds in the flour. Stop mixing once you cannot see dry flour.
Why did my pumpkin bread sink?
A wet center, excess moisture, or inaccurate flour and leavening measurements can cause sinking. Keep baking until a center skewer has no wet batter, and use the specified pan.
Can I leave out the pepitas or orange zest?
Yes. Both are small finishing additions; omit either without replacing it or changing the baking time.
How do I store and freeze it?
Once fully cool, wrap airtight and keep at room temperature for up to 3 days. Freeze wrapped slices in a freezer bag for up to 3 months; thaw them still wrapped.
Can I use pumpkin pie filling?
No. It already contains sugar and seasoning. Use plain pumpkin puree so the sweetness and spice match the recipe.
Recipe card
Cinnamon Pumpkin Bread with Pepitas
Equipment
- 9×5-inch loaf pan, mixing bowls, whisk, spatula, cooling rack
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup (245 g) plain pumpkin puree, not pumpkin pie filling
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) neutral oil
- 1 teaspoon finely grated orange zest
- 2 tablespoons (18 g) raw unsalted pepitas
Instructions
- Heat a conventional oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line its bottom and long sides with parchment, leaving a little overhang.
- Whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Measure flour by weight or spoon it lightly into the cup and level it.
- In a larger bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, and orange zest until evenly blended. Fold in the dry mixture with a spatula, stopping when the last flour streak disappears.
- Spread the batter in the pan and scatter the pepitas over the surface. Bake for 55–65 minutes. Begin checking at 55 minutes; a skewer inserted into the center should show moist crumbs but no wet batter. If the top darkens early, cover it loosely with foil. Ovens vary; use the center doneness cue even if it needs a few more minutes.
- Leave the bread in its pan for 15 minutes, then lift it onto a rack. Cool for at least another 45 minutes before slicing into 12 pieces. Let it cool completely before wrapping for storage.
Notes
More recipes for your table
If you make this recipe, leave a comment with how you served it and a rating based on your own experience. I would love to hear what brought it to your table.
Leave a Reply