This Classic Pumpkin Bread is one of those traditional fall recipes you’ll want to make every year. It’s soft, full of fall flavors, and a deliciously sweet breakfast served warm with butter, or made more decadent with a rich cream cheese frosting. Find the full recipe below!
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A classic pumpkin bread will always be one of my favorite fall baked goods. It’s perfect for breakfast, dessert or a snack! I love enjoying it warmed up topped with butter or nut butter, or you can turn it into more of a dessert by topping with cream cheese frosting.
This Pumpkin Bread is great for bringing to Friendsgiving and/or Thanksgiving gatherings!
This recipe is sweetened partially by maple syrup for some extra warming fall flavor, plus the option to add a delicious hearty crunch of walnuts.
Classic Pumpkin Bread
A classic, easy pumpkin bread recipes with all of the delicious flavors of fall!
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 10–12 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup coconut oil OR butter, melted
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup water
- mix-ins: crushed nuts and/or chocolate chips (optional)
- cream cheese frosting for topping (optional) *
Instructions
- Preheat oven to 350 degrees
- In a large bowl combine flour, sugar, baking soda, baking powder, pumpkin pie spice and salt
- In a separate bowl whisk together eggs, maple syrup, coconut oil, pumpkin, vanilla and water
- Add wet ingredients to dry ingredients and combine well. Fold in any nuts or chocolate chips, if using
- Pour batter into greased loaf pan, top with crushed walnuts, and bake for 65-70 minutes, when a toothpick comes out clean
- Allow to cool in pan for 10 minutes, then transfer to cooling rack for another 30+ minutes before slicing
Notes
See below for how to make an easy cream cheese frosting to spread on top
Store in an airtight container at room temperature for 5 days, or for longer in the refrigerator
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Can I use any other (gluten-free) flours in this Classic Pumpkin Bread?
Yes! In fact, there are many alternative options. Here are some:
- your favorite 1:1 gluten-free flour (mine are Bob’s Red Mill, Pillsbury and King Arthur)
- oat flour
- whole wheat flour
I would not recommend using coconut flour as it has a very different absorption rate than other flours. Almond flour may work, but I have not tried it, it may not “hold up” as well as the other flours.
Can I make this recipe vegan?
Yes! If you want to make this recipe vegan, instead of regular eggs you can make 2 flax eggs.
Other ingredients notes/substitutions:
- Instead of granulated sugar you can use brown sugar or coconut sugar
- Instead of coconut oil you can use a vegetable oil or butter
- Any crushed nuts or chocolate chips would be delicious mixed into the batter, or added on top before baking
How to make homemade cream cheese frosting
Ingredients:
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 3/4 cup confectioners sugar
Instructions:
- Use a hand mixer to beat the cream cheese and butter until fully combined
- Add powdered sugar 1/4 cup at a time, and continue beating until smooth and creamy
- Wait until pumpkin bread is fully cooled before spreading evenly on top
As always, if you make this Classic Pumpkin Bread or any of my other recipes I would love to know how it turned out for you! Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde. xoxo GG
You might also like:
Vegan Frosted Pumpkin Bars
Snickerdoodle Cookie Sandwiches
Copycat Oatmeal Creme Pies
Pumpkin Baked Oats
Chocolate Chip Pumpkin Muffins
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