Thanksgiving Pumpkin Bread is a moist, spiced loaf that fills the home with warmth and comfort. I remember baking it with my mom the night before Thanksgiving, the scent of cinnamon and nutmeg drifting through the kitchen as it baked. Each slice was tender, slightly sweet, and perfect with a cup of tea or coffee in the morning before the big feast. This bread is simple, cozy, and a holiday classic.
Groceries
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup pumpkin puree
½ cup vegetable oil or melted butter
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Substitutions
Use whole wheat flour for a heartier texture.
Replace oil with applesauce for a lighter loaf.
Add chocolate chips, walnuts, or cranberries for extra flavor.
For a dairy-free version, use plant-based butter.
Equipment
Mixing bowls
Whisk
Measuring cups and spoons
Loaf pan
Oven
Storage
Refrigerator: Wrap tightly and store for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15–20 seconds or toast lightly.
Top Tips
Do not overmix the batter to keep bread tender.
Check doneness with a toothpick to avoid underbaking.
Cool completely before slicing to prevent crumbling.
Add a glaze or cream cheese frosting for a festive touch.
FAQs
Can I make pumpkin bread ahead of time?
Yes, it keeps well for several days and even tastes better the next day.
Why is my pumpkin bread dense?
It may have been overmixed or underbaked.
Can I make muffins instead of a loaf?
Yes, bake in muffin tins at 350°F for 20–25 minutes.
Can I double the recipe?
Absolutely, bake in two loaf pans and freeze one for later.