Pumpkin Bread

Jun 15, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Paste Easy

A loaf of pumpkin bread on a wooden board, two thick slices cut to show the moist crumb

A moist, spiced pumpkin bread enriched with real vanilla bean paste for a warm, aromatic flavor, perfect for fall mornings or afternoon tea.

Prep 15 min

Cook 55 min

Cooling 10 min

Total 1 hr 20 min

Yield 10 slices

Diet —

Ingredients

Adjust yield

slices

2.0 cups (240.0 g)all-purpose flour
1.0 tsp (5.0 g)baking soda
½ tsp (2.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ cup (113.0 g)unsalted butter, softened
¾ cup (150.0 g)packed light brown sugar
2.0 (100.0 g)large eggs
1.0 cup (240.0 g)pumpkin purée
1.0 tsp (5.0 ml)vanilla bean paste
½ tsp (1.3 g)ground cinnamon
¼ tsp (0.5 g)ground nutmeg
¼ tsp (0.5 g)ground ginger

Make it at home

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Instructions

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until incorporated and the mixture is fluffy.
Mix in the pumpkin purée and vanilla bean paste until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no dry streaks remain; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove from the oven and let the bread cool in the pan on a wire rack for 10 minutes.
Run a knife around the edges, then remove the bread from the pan and let it cool completely on the wire rack before slicing.

Tips

Use vanilla bean paste for a noticeable vanilla flavor and visible vanilla flecks.
Do not overmix the batter to avoid a dense loaf; stop mixing as soon as the flour disappears.

Recipe FAQ

How long does it take to make pumpkin bread?

Plan on 15 minutes of prep and 55 minutes of cooking, plus 10 minutes to rest. The recipe makes 1 9x5-inch loaf (about 10 slices).

How should I store pumpkin bread?

Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices briefly in a microwave or toaster oven before serving.

Can I make pumpkin bread ahead?

The bread can be baked 2 days ahead; wrap and store tightly at room temperature.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A moist, spiced pumpkin bread enriched with real vanilla bean paste for a warm, aromatic flavor, perfect for fall mornings or afternoon tea.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

250 Calories / serving

10.4g Fat

35.5g Carbs

4.1g Protein

15.8g Sugar

Whole recipe (10 servings): ~2500 cal · 104g fat · 355g carbs · 41g protein · 158g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 250 calories

What it takes to burn one serving

Brisk walking 47 min·2.7 mi·~5500 steps
Walking uphill or incline treadmill 34 min·1.7 mi·~3400 steps
Moderate cycling 25 min·5.0 mi
Swimming laps 35 min
Jogging 24 min·2.0 mi·~3850 steps
Stair climbing 23 min·~2050 steps
Dancing 41 min
Bodyweight circuit training 25 min
Cleaning, errands, or playing with the dog 58 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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