Pumpkin Bread in Bread Machine: Set-It-and-Forget-It Fall Magic You’ll Brag About

You want bakery-level pumpkin bread without babysitting batter or juggling bowls? Cool—your bread machine is about to be your favorite sous-chef. We’re talking moist, spiced, pumpkiny perfection with the push of a button.

No whisk drama, no oven guesswork, just fragrant slices that make your kitchen smell like cozy October. If you can dump ingredients in a pan and press start, you can win fall.

What Makes This Recipe Awesome

• Hands-off baking: Mix, knead (if needed), rise, bake—your machine does the work. You sip coffee.
• Ultra-moist crumb: Pumpkin puree and oil keep it tender for days.

  No sad, dry slices here.

• Big spice energy: A warm blend of cinnamon, ginger, and nutmeg hits like a hug. Optional cardamom for extra swagger.
• Flexible format: Sweet breakfast loaf or snack-time treat, with or without nuts and chocolate chips.
• Foolproof for beginners: Clear steps and bread machine settings that actually work (FYI: quick bread cycle is key).

What Goes Into This Recipe – Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional but recommended)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional; semi-sweet or dark)

The Method – Instructions

1. Prep the pan: Remove the bread pan from your machine. Grease the pan and paddle lightly to prevent sticking.
2. Whisk wet ingredients: In a bowl, combine pumpkin puree, eggs, oil, sugars, and vanilla until smooth.
3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Bring it together: Add the dry mix to the wet bowl and stir just until no flour streaks remain.

   Don’t overmix—this is a quick bread, not a squat dumbbell.

5. Fold in extras: Stir in nuts and/or chocolate chips if using.
6. Load the pan: Pour the batter into the bread machine pan. Smooth the top with a spatula.
7. Select the cycle: Choose the Quick Bread or Cake cycle (no knead, no rise). Set crust to light if your machine allows.
8. Monitor and tweak: About 10 minutes into mixing/baking, scrape down the sides if dry pockets appear.

   If the top looks too pale late in the cycle, extend bake time by 5–10 minutes.

9. Check doneness: Insert a skewer in the center; it should come out clean or with a few moist crumbs. If wet, add extra bake time.
10. Cool smart: Remove the pan. Let the loaf rest 10 minutes, then turn out onto a rack to cool completely.

    Slice with a serrated knife.

Preservation Guide

• Room temp: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps 5–6 days. Bring to room temp before serving for best texture.
• Freezer: Slice, wrap individually, and freeze up to 3 months. Thaw at room temp or toast lightly.
• Moisture tip: Place a small piece of parchment between slices to prevent sticking.

  Nobody wants bread Jenga.

Health Benefits

• Pumpkin power: Rich in vitamin A (beta-carotene) to support vision and immune function.
• Fiber boost: Pumpkin and flour add fiber for satiety and digestion.
• Balanced sweetness: Using part brown sugar adds flavor so you can keep total sugar moderate (IMO, it tastes richer with less).
• Heart-friendly fats: Neutral oil and optional nuts provide unsaturated fats.

Common Mistakes to Avoid

• Using the basic bread cycle: That cycle kneads dough and ruins quick breads. Use Quick Bread/Cake only.
• Subbing pumpkin pie filling: It’s pre-sweetened and spiced—your loaf will be overly sweet and dense.
• Overmixing the batter: Tough texture alert. Stir just until combined.
• Ignoring pan size: Overfilled pans spill.

  If your machine has a small pan, reserve 1/2 cup batter and bake a muffin on the side.

• Skipping cool time: Slicing hot bread compresses the crumb. Patience pays off.

Recipe Variations

• Maple Pecan: Swap 1/4 cup granulated sugar for pure maple syrup; add 1 teaspoon maple extract and 1/2 cup chopped pecans.
• Chai-Spiced: Add 1/2 teaspoon cardamom and 1/4 teaspoon black pepper; finish with a light vanilla glaze.
• Whole Wheat Boost: Use 1 cup AP flour + 3/4 cup white whole wheat flour; add 2 tablespoons milk to keep moisture.
• Cran-Orange: Fold in 1/2 cup dried cranberries and 1 tablespoon orange zest.
• Chocolate Lovers: Swap 3 tablespoons flour for cocoa powder; use dark chocolate chips. Bold move, approved.

FAQ

Can I make this dairy-free?

Yes—there’s no dairy in the base recipe.

If you add chocolate chips, choose dairy-free chips. Easy win.

What if my machine doesn’t have a Quick Bread cycle?

Use the Bake Only function if available, for about 60–75 minutes. If not, mix the batter by hand and bake in a regular loaf pan at 350°F (175°C) for 55–70 minutes.

Can I reduce the sugar?

You can cut total sugar to 2/3 cup without wrecking texture.

The loaf will be less sweet but still flavorful thanks to spices and pumpkin.

How do I prevent a gummy center?

Measure pumpkin accurately, avoid overmixing, and bake until a skewer tests clean. If your machine runs cool, add 5–15 extra minutes on Bake Only.

Can I use fresh pumpkin puree?

Yes, but drain it well. Homemade puree is often wetter; blot with paper towels to match the thickness of canned.

In Conclusion

This pumpkin bread in a bread machine is your shortcut to fall glory: minimal effort, maximum payoff, and a kitchen that smells like a coffee shop.

Keep the cycle right, the batter gentle, and the spices bold. Slice thick, toast lightly, add butter or cream cheese, and accept compliments like it’s your job. Because for one glorious loaf, it is.