This pumpkin bread rom Ina Garten’s book bakes up moist with a firm top crust that’s just right for slicing—especially once it cools fully.
To get the best texture, I always make sure the eggs and butter are at room temperature before starting.
Ina’s version uses just enough sugar to balance the pumpkin without overdoing it, and the warm spices are spot on.
I fold the batter gently and stop mixing as soon as the flour disappears—overmixing this one will make it dense.
Using canned pumpkin purée is totally fine, but I avoid pumpkin pie mix—it changes the outcome completely.
This loaf also holds up well for a few days, which is rare for quick breads that use real pumpkin!
How to Make Ina Garten Pumpkin Bread
Ingredients
- 2 cups All-Purpose Flour
- 1 can Pumpkin Puree (15 oz.)
- 2 Large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Allspice
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C).
Prepare a loaf pan by greasing it lightly with oil or lining it with parchment paper.
Step 2:
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
Stir until these dry ingredients are well combined.
Step 3:
In another bowl, beat together the eggs, pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth.
This is your wet mixture.
Step 4:
Slowly add the wet mixture to the dry ingredients, stirring gently until just combined.
Be sure not to overmix as this can make the bread dense.
Step 5:
Pour the batter into your prepared loaf pan.
Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Tips and Tricks for Making This Recipe
Checking for Doneness
You can check if your bread is done by using a toothpick.
If it comes out with just a few crumbs, your bread is ready!
This little step ensures the perfect texture.
Storing the Bread
Store the cooled bread in an airtight container at room temperature.
This keeps it fresh for up to four days and delicious as ever!
Don’t refrigerate as it tends to dry out.
Adding Variety
You can add extras like nuts or chocolate chips to give the bread more texture.
About 1/2 cup of add-ins should do the trick.
It brings a lovely crunch or sweetness!
What to Serve with Ina Garten Pumpkin Bread Recipe
Classic Butter
A simple spread of unsalted butter can match the subtle spices in your Pumpkin Bread.
The creaminess offers a smooth texture that enhances the warmth of the bread.
You’ll love how the butter slightly melts over the warm slices.
Cream Cheese
A spread of cream cheese can add a hint of tanginess that complements the spice from the bread.
Consider trying a flavored cream cheese, like honey or cinnamon, for an extra twist.
The creamy layer will provide a rich contrast to the pumpkin flavor.
Pumpkin Spice Latte
You can’t go wrong with a classic Pumpkin Spice Latte alongside your slice of Pumpkin Bread.
Sipping on the latte, you’ll notice it accentuates the spices in the bread.
Apple Slices
You could serve your Pumpkin Bread with fresh apple slices for a touch of natural sweetness.
The crispness and juiciness of the apples contrast with the soft bread texture.
Try different types of apples for varied flavors, like tart green or sweet red.
Caramel Sauce Drizzle
A drizzle of warm caramel sauce can make your Pumpkin Bread feel special.
The sticky sweetness pairs well with the spices and pumpkin essence.
It’s a tasty addition that can turn your bread into a dessert-worthy treat.
Feta and Arugula Salad
Adding a small feta and arugula salad can introduce a savory side to your meal.
The bold flavor of feta and peppery arugula contrast beautifully with pumpkin bread.
A light balsamic dressing can tie these flavors together nicely.
Variations and Substitutions
You can try substituting half of the all-purpose flour with whole wheat flour to add a nutty flavor and boost fiber content in the pumpkin bread recipe, making it slightly denser.
Using applesauce instead of butter or oil can make the bread recipe lower in fat while keeping it moist and tender.
For a different twist on sweetness, swap white sugar with an equal amount of coconut sugar, maple syrup, or honey in your bread batter.
Spices
Adding cardamom or ginger can complement the cinnamon, nutmeg, and cloves in exciting new ways when preparing your pumpkin bread.
Nuts and Fruits
Consider adding chopped nuts like walnuts or pecans for some added crunch in every slice of your pumpkin bread.
You can mix in dried fruits such as cranberries or raisins to give your pumpkin bread a fruity note and a burst of sweetness.
Experiment with these ideas to give new tastes and textures to your pumpkin bread creation!
How to Store Leftover Ina Garten Pumpkin Bread
Storing your leftover Ina Garten pumpkin bread properly means you can enjoy it longer without losing any of its delicious flavor.
To keep your pumpkin bread fresh for three days, place it in an airtight container and store it at room temperature.
If you want to keep your bread for up to a week, wrap it well and pop it into the fridge.
Freezing Tips
Planning to enjoy it later?
Freezing is a great option!
Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
This ensures your bread stays fresh for up to two months.
Thawing Frozen Bread
When you’re ready to enjoy your frozen bread, just take it out and let it thaw at room temperature.
It’s a simple step that allows the bread to maintain its moist texture and rich flavor.
Avoid speeding up the process for the best results!
Special Tips
Consider slicing the bread before freezing, so you can easily thaw only what you need.
This small step lets you enjoy a slice without defrosting the entire loaf.
Common Mistakes to Avoid
Overmixing the Batter
You might be tempted to mix the batter until it’s completely smooth, but it’s important to stop once the ingredients are just combined.
Overmixing can lead to a dense, tough loaf rather than the tender crumb you’re aiming for.
Incorrect Measurements
Using heaping or sparse measurements can throw off the entire balance of the bread.
Make sure you level off your flour and sugar, as too much dry ingredient can make the bread dry and crumbly.
Not Testing with a Skewer
Don’t rely solely on color or time for doneness.
Always insert a skewer into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready.
Ina Garten Pumpkin Bread Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 can Pumpkin Puree 15 oz.
- 2 Large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Allspice
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a loaf pan by greasing it lightly with oil or lining it with parchment paper.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- Stir until these dry ingredients are well combined.
- In another bowl, beat together the eggs, pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth.
- This is your wet mixture.
- Slowly add the wet mixture to the dry ingredients, stirring gently until just combined.
- Be sure not to overmix as this can make the bread dense.
- Pour the batter into your prepared loaf pan.
- Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.