While we’ll find a way to devour nearly anything pumpkin-related come fall, pumpkin bread is our go-to classic for nearly every meal—as breakfast, a snack, or even an after-dinner dessert. Everyone needs a basic recipe up their sleeve, and we happen to think ours is truly unbeatable. Easy to whip together, this quick bread is super-moist and tender with just the right amount of pumpkin flavor. The best part? It’s totally adaptable—once you have the classic recipe down, you can experiment with it as you please. Here’s how to make this fall classic the best it can be:

Top tips for making the best pumpkin bread:
— Avoid overmixing. The best way to combat gummy, dense pumpkin bread is to avoid overmixing. Mix your ingredients until just combined—don’t go overboard.
— Use melted butter. Softened butter can lead to a very cakey bread, which isn’t what we’re going for here. For the ideal pumpkin bread texture, opt for melting your butter either in the microwave or on the stovetop. If a cakey bread is more your thing, cream together softened butter and sugar until the mixture is light and fluffy.
— Sub the sour cream. You can also use yogurt if you prefer! Plain full-fat is best, but you can also use fat-free if that’s what you have on hand.

Mix-ins:
If your perfect loaf just isn’t complete without some chocolate or a nutty addition, feel free to add ’em in! Fold in 1 cup of extra stuff, like chocolate chips, nuts, dried cranberries, or pepitas, once the batter is made, then bake as directed.

If you love to switch up pumpkin bread, traditional mix-ins aren’t your only option. If you’re craving an extra-decadent touch, our triple-chocolate pumpkin bread, cheesecake-stuffed pumpkin bread, or pumpkin-Nutella bread are great options. Hungry for two different loaves? Try our pumpkin-zucchini bread for the best of both worlds.  

Storing pumpkin bread:
First off, if you do have any leftovers, we recommend keeping it whole and not in slices. The loaf can be left on your counter, covered with a towel or plastic wrap, for up to 4 days. Want it for longer? Wrap it thoroughly in plastic wrap, give it a once-over with foil, and freeze for up to 3 months.

Tip: Need to use up that extra pumpkin puree? Check out our favorite recipes that use pumpkin puree so you can ensure no can goes to waste.

Did you love this pumpkin bread as much as we did? Let us know just how much in the comments below!