This Costco Pumpkin Bread Recipe is a moist and perfectly spiced recipe, which is made with pure pumpkin puree and a blend of warm spices. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeCostco Pumpkin Bread Recipe Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby’s)
How To Make Costco Pumpkin Bread
- Prep the oven and pans: Preheat the oven to 325°F and place a rack in the middle position. Generously grease and flour two 8×4-inch loaf pans.
- Combine dry ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined.
- Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and sugar on medium speed until just blended.
- Add wet ingredients: Add the eggs one at a time, beating well after each addition until the mixture is very light and fluffy. Beat in the pumpkin puree. (Note: The mixture may look grainy at this stage, which is normal).
- Finish the batter: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix only until combined.
- Bake the loaves: Divide the batter evenly between the two prepared pans. Bake for 65–75 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean.
- Cool the bread: Let the loaves cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Recipe Tips
- How to get a moist pumpkin bread? The key is to avoid overmixing the batter once you add the flour. Mix only until the flour is just incorporated. Overmixing develops the gluten and can lead to a dry, dense bread.
- Can I use fresh pumpkin puree? Yes, but the consistency can vary. Canned pumpkin puree is typically very thick and consistent. If your homemade puree is watery, it can affect the texture of the bread. It’s best to drain it or cook it down slightly to thicken it first.
- How do I know when the bread is done? The most reliable method is the toothpick test. When a skewer is inserted into the thickest part of the loaf, it should come out clean with no wet batter attached. The top of the loaf should also spring back when gently pressed.
- Can I add mix-ins to this bread? Absolutely! This recipe is a perfect base for additions. Fold in 1 cup of semi-sweet chocolate chips, chopped walnuts, or pecans into the batter at the very end.
What To Serve With Pumpkin Bread
This delicious quick bread is a treat on its own, but it’s even better with a simple spread.
- A thick smear of salted butter
- Cream cheese or a tangy cream cheese frosting
- A drizzle of honey or maple butter
- A scoop of vanilla ice cream for a dessert treat
How To Store Pumpkin Bread
Room Temperature: Store the completely cooled loaves in an airtight container or wrap them well in plastic wrap. The bread will stay moist at room temperature for up to 4 days. Freeze: This bread freezes exceptionally well. Once completely cooled, wrap each loaf securely in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
Pumpkin Bread Nutrition Facts
- Per serving (24 servings)
- Serving size: 1 slice
- Calories: 166
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 26 g
- Sugar: 17 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 117 mg
- Cholesterol: 31 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A sunken middle is usually a sign that the bread is under-baked. The outside may look done, but the center needs more time for the structure to set. It can also be caused by opening the oven door too frequently during baking.
Yes. You can make this recipe as muffins by dividing the batter into a lined 12-cup muffin tin and baking for 20-25 minutes. It can also be made in a 10-cup Bundt pan, though the baking time will likely be longer (start checking around 60 minutes).
This is a popular “copycat” recipe that aims to replicate the flavor and texture of the famous Costco pumpkin bread. While not the official recipe from their bakery, it’s a beloved version that many people enjoy making at home.
Try More Recipes:
Costco Pumpkin Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings20
minutes1
hour5
minutes166
kcalA moist, perfectly spiced, and easy-to-make pumpkin bread that tastes just like the famous version from Costco.
Ingredients
2 cups all-purpose flour
½ tsp salt
1 tsp baking soda, ½ tsp baking powder
1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin
Directions
- Preheat oven to 325°F. Grease and flour two 8×4-inch loaf pans.
- In a medium bowl, whisk together all the dry ingredients (flour, salt, leavening, and spices).
- In a large bowl, use an electric mixer to beat the softened butter and sugar. Add the eggs one at a time, beating well.
- Beat in the pumpkin puree until combined.
- On low speed, add the dry ingredients to the wet mixture and mix only until incorporated.
- Divide the batter between the two pans and bake for 65-75 minutes, until a toothpick comes out clean.
- Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Do not overmix the batter after adding the flour, as this is the key to a tender, moist loaf.
- The batter may look curdled after adding the pumpkin; this is completely normal.
- For a fresh-baked taste, you can toast individual slices of day-old bread.
- This recipe freezes very well, making it great for baking ahead.
