** Cinnamon Roll Stuffed Pancakes Recipe

There’s just something magical about baking a warm, aromatic loaf of Pumpkin Bread—the kind that fills the whole house with cozy fall spices and makes every slice feel like a celebration. This recipe is my all-time favorite for its perfect balance of spice, softness, and that deep orange color only real pumpkin can bring. Whether you enjoy it as a breakfast treat, a lunchbox surprise, or an afternoon snack with coffee, Pumpkin Bread is the ultimate comfort bake that’s always greeted with smiles.

this Recipe

Ingredients You’ll Need

You might be amazed at how a handful of pantry staples and a can of pumpkin purée can create such irresistible results. Each ingredient in this Pumpkin Bread recipe is essential—together, they build flavor, moistness, and that glorious texture everyone loves.

• All-purpose flour: The sturdy foundation that holds your bread together and gives it structure.
• Baking soda: Ensures a lofty rise and airy crumb.
• Baking powder: Works with the baking soda for an extra lift and delicate texture.
• Salt: Just a pinch heightens all the sweet and spicy flavors.
• Ground cinnamon: The warm, sweet backbone of classic Pumpkin Bread spice.
• Ground nutmeg: Brings a subtle nuttiness that rounds out the flavor profile.
• Ground cloves: Adds depth and earthiness, making each bite more interesting.
• Ground ginger: Lends a gentle hit of heat that balances sweetness and warmth.
• Vegetable oil: Keeps the loaf extra moist and tender, even after a few days.
• Granulated sugar: Gives sweetness and helps create a beautiful golden crust.
• Brown sugar, packed: Adds moisture and a touch of deep, caramel-like flavor.
• Large eggs: Bind everything together while helping with the bread’s airy lift.
• Canned pumpkin purée: The star! It brings flavor, moisture, and that gorgeous orange color to the loaf.
• Milk: Lightens the crumb and helps meld all the ingredients evenly.
• Vanilla extract: Finishes the batter with fragrant, dessert-like richness.

How to Make Pumpkin Bread

Step 1: Prep Your Loaf Pan and Oven

Let’s start off right! Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or oil, then dust it lightly with flour. This simple step ensures your gorgeous Pumpkin Bread slips right out, looking picture-perfect once it’s baked.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir well to evenly distribute those cozy spices—this makes sure every bite is full of autumn flavor.

Step 3: Combine the Wet Ingredients

Grab a large bowl and whisk together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and glossy. Add the eggs one at a time, beating well after each addition, then blend in the pumpkin purée, milk, and vanilla. This is the secret to a moist, beautifully tender crumb in your Pumpkin Bread.

Step 4: Bring It All Together

Now, gently fold the dry ingredients into your wet mixture in two or three additions, stirring just until you can’t see any dry flour. Try not to overmix! This step keeps your pumpkin loaf soft and light instead of dense.

Step 5: Bake

Pour your batter into the prepared pan and smooth out the top. Slide it into the oven and bake for 55 to 65 minutes. Start checking at the 55-minute mark—if a toothpick comes out clean or with just a few moist crumbs, your Pumpkin Bread is good to go.

Step 6: Cool and Enjoy

Let your bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. If you sneak a warm slice, I won’t judge—you’ll get why this is my go-to autumn bake!

How to Serve Pumpkin Bread

Garnishes

A sprinkle of powdered sugar can add an elegant touch, or go for a rustic twist with a handful of toasted pepitas on top before baking. For a decadent breakfast or dessert, slather a slice with cream cheese or a dollop of whipped butter and watch it vanish in seconds.

Side Dishes

Pairing your Pumpkin Bread with a creamy latte, spiced chai, or hot apple cider can turn a simple slice into an entire fall experience. If you want something lighter, serve it alongside a tangy Greek yogurt parfait or a seasonal fruit salad.

Creative Ways to Present

Try slicing your cooled loaf into thick strips and arranging them “pull-apart” style for brunch, or cube the bread for a stunning fall-themed trifle layered with whipped cream and caramel sauce. Individual mini loaves or muffin-style bakes also make great edible gifts—wrap in parchment and tie with twine for some homemade charm.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Bread moist for days, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It stays delicious and tender for up to four days—if it lasts that long!

Freezing

This bread is a freezer champion! Once completely cooled, wrap the loaf (or individual slices) in a layer of plastic wrap and then foil. Label and freeze for up to two months. Thaw at room temperature or zap a slice in the microwave for breakfast on the go.

Reheating

For that fresh-from-the-oven feel, pop a slice in the toaster or warm it briefly in the microwave for about 15–20 seconds. Warm Pumpkin Bread is pure comfort, especially with a touch of butter.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just roast and mash your pumpkin until smooth, then measure out a cup. Keep in mind, fresh pumpkin can sometimes be a bit watery—dab off excess liquid to match the consistency of canned.

How do I know when Pumpkin Bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, your Pumpkin Bread is done. If it’s still sticky, give it another 3–5 minutes and check again.

Can I add nuts or chocolate chips?

Yes, and I highly recommend it for extra texture! Gently fold in up to half a cup of chopped walnuts, pecans, or chocolate chips just before pouring the batter into the pan. It makes every bite more exciting.

Is this Pumpkin Bread dairy-free?

The only dairy in this recipe is the milk—swap it for almond, oat, or soy milk (even water in a pinch) and you’ll have a lovely dairy-free loaf.

Why did my loaf sink in the middle?

Sinking typically happens when there’s too much moisture or the loaf is underbaked. Check your measurements carefully, and make sure to bake until a skewer comes out clean from the very center. Let it cool completely out of the pan to set the crumb.

Final Thoughts

If you’re searching for a fall baking tradition or simply want to brighten any day with something sweet and homey, this Pumpkin Bread is about to become your new essential recipe. Give it a try, and don’t be surprised when you find yourself coming back for just one more slice!

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