Pumpkin Bread Recipe

Pumpkin bread is the kind of cozy, comforting treat that feels like a warm hug from your kitchen. I first made this recipe on a crisp autumn afternoon when the leaves were turning and all I craved was something that smelled like cinnamon, nutmeg, and fall.

There’s something magical about baking with pumpkin—it’s nostalgic, homey, and it fills the whole house with that irresistible scent that draws everyone to the kitchen. Whether it’s for a quick breakfast, a sweet snack, or even a dessert with a dollop of whipped cream, this pumpkin bread is always the answer.

If you’ve never baked with pumpkin before or if you’re looking for a foolproof, ultra-moist version—keep reading. This just might become your new favorite loaf.

Why I Love This Recipe

This pumpkin bread recipe is pure comfort in every bite—and it’s so easy to love.

What makes it stand out from the crowd is how moist and flavorful it is, thanks to the generous amount of pumpkin puree, warm spices, and just the right balance of sweetness. The crust has a slight crispness while the inside stays soft, tender, and rich.

It’s a one-bowl recipe, which makes cleanup a breeze, and it keeps well for days. I also love how versatile it is—you can dress it up with nuts, chocolate chips, or a streusel topping. Or keep it simple and classic.

This is the kind of recipe you’ll want to make again and again, especially when the weather starts to cool down. It’s perfect for sharing with friends, gifting during the holidays, or simply enjoying with a cup of coffee on a slow morning.

Ingredients for Pumpkin Bread

Let’s talk ingredients—because each one plays a key role in building that perfect loaf.

You don’t need anything fancy, but you do need a few pantry staples and, of course, some real pumpkin puree. I always recommend using canned pure pumpkin (not pumpkin pie filling!) for consistency and ease.

Here’s what you’ll need:

• Pumpkin Puree – This is the star of the show. It brings moisture, natural sweetness, and that signature pumpkin flavor.
• All-Purpose Flour – The foundation of the bread. Keeps it sturdy but still tender.
• Granulated Sugar + Brown Sugar – The combo of white and brown sugar adds sweetness, moisture, and a touch of caramel-like depth.
• Eggs – They bind everything together and add richness.
• Neutral Oil (like vegetable or canola) – For that irresistibly moist crumb. Oil makes a softer, longer-lasting loaf than butter.
• Baking Soda + Baking Powder – Leavening agents that help the bread rise beautifully.
• Spices: Cinnamon, Nutmeg, Ginger, Cloves – The classic fall spice mix. You can also use pumpkin pie spice if you prefer.
• Salt – Just a bit to balance the sweetness and bring out the flavors.
• Vanilla Extract – Adds a layer of warmth and depth.

Optional add-ins:

• Chopped walnuts or pecans for crunch
• Chocolate chips for a dessert-like twist
• Raisins or dried cranberries for extra texture

Every ingredient has a purpose—and together, they create a perfectly spiced, fluffy loaf that tastes like autumn in every slice.

How Much Time Will You Need

One of the best parts of this recipe? It’s quick and straightforward.

From start to finish, here’s what to expect:

• Prep time: 15 minutes
• Bake time: 55–65 minutes
• Cool time: 15–20 minutes before slicing

In just about 90 minutes, you’ll have a gorgeous, golden loaf ready to slice and serve. Most of that time is hands-off while it bakes, so you can clean up or relax with a hot drink while your kitchen smells incredible.

How to Make This Pumpkin Bread

This recipe is easy enough for beginners and reliable enough for seasoned bakers.

Step – 1: Preheat the oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.

Step – 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.

Step – 3: Combine the wet ingredients

In another bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, both sugars, oil, and vanilla extract. Whisk until everything is smooth and well combined.

Step – 4: Combine wet and dry

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until no streaks of flour remain. Do not overmix—the less you stir, the softer the bread.

Step – 5: Add optional mix-ins

If using nuts, chocolate chips, or dried fruit, fold them in now with a spatula.

Step – 6: Pour into the loaf pan

Scrape the batter into your prepared loaf pan and smooth the top with a spatula. If you’d like, sprinkle a few nuts or extra sugar on top for a little crunch.

Step – 7: Bake

Place the loaf in the center of the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Step – 8: Cool

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. This helps prevent sogginess at the bottom.

Now you’re ready to slice and enjoy your fresh homemade pumpkin bread!

Substitutions

Don’t have everything on hand? Don’t worry—there are plenty of ways to tweak this recipe without sacrificing flavor.

• Oil: You can substitute melted butter or coconut oil. Butter adds a richer flavor; coconut oil adds a slight nuttiness.
• Flour: Swap with whole wheat flour for a more wholesome version, or use a 1:1 gluten-free flour blend for a gluten-free loaf.
• Sugars: Use coconut sugar in place of brown sugar or reduce the total sugar slightly for a less sweet bread.
• Eggs: For a vegan version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Unsweetened applesauce can also work in a pinch.
• Pumpkin Puree: In a desperate moment, mashed sweet potatoes or butternut squash puree can stand in—they’ll change the flavor slightly but still taste wonderful.

These substitutions can tailor the loaf to your preferences or dietary needs while keeping the texture and flavor just as good.

Best Side Dish of Pumpkin Bread

Pumpkin bread is delicious on its own, but pairing it with a few sides can turn it into a full experience.

Here are three of my favorite sidekicks:

• Greek Yogurt with Honey and Cinnamon
  The creaminess of the yogurt balances the sweetness of the bread, and a drizzle of honey adds a luxurious touch.
• Maple-Glazed Bacon
  The salty-sweet combination of crispy bacon with pumpkin bread is unexpectedly amazing.
• Hot Spiced Apple Cider
  A cozy beverage that complements the warm spices in the bread perfectly—ideal for brunch or chilly afternoons.

These sides add contrast and depth, elevating a simple slice of pumpkin bread into something really special.

Serving and Presentation Tips

There’s nothing like the smell of freshly baked pumpkin bread—but presentation matters just as much when it’s time to serve.

One of the best things about this bread is how effortlessly beautiful it looks on its own. The golden brown crust, a slight crack across the top, and those rustic edges make it picture-perfect without needing much decoration.

For a special occasion or gathering, slice the loaf neatly and fan the pieces slightly on a serving platter. Dust lightly with powdered sugar or serve with a dollop of cinnamon whipped cream for a lovely touch. If you’re making this for brunch, pair it with a linen napkin, a small ramekin of softened butter, and a drizzle of honey or maple syrup on the side.

Serve warm or at room temperature, depending on your preference. A light toast brings out even more flavor if the bread has been sitting for a day or two.

Use a serrated knife for clean slices—this helps preserve the shape without crumbling.

Tips and Tricks to Make This Recipe Even Better

Pumpkin bread is already wonderful, but with a few thoughtful tweaks, you can take it from good to unforgettable.

• Use fresh spices.
  Ground spices lose potency over time. For the most fragrant loaf, use freshly purchased cinnamon, nutmeg, ginger, and cloves. You’ll notice the difference.
• Measure flour the right way.
  Don’t scoop directly from the bag. Instead, spoon the flour into your measuring cup and level it off. This avoids a dense loaf from too much flour.
• Don’t overmix.
  Once you combine the wet and dry ingredients, stir just until incorporated. Overmixing leads to a tougher crumb.
• Let it cool completely before slicing.
  As tempting as it is to dive in while it’s warm, cutting too soon will make it gummy inside. Letting it rest allows the structure to set.
• Customize it.
  Add-ins like chopped pecans, a handful of chocolate chips, or a swirl of cream cheese batter can give the bread new personality every time you bake it.

These little steps create a more flavorful, bakery-style loaf right from your kitchen.

Common Mistakes to Avoid

Even a simple recipe like pumpkin bread can go sideways if you’re not careful. These are the most common pitfalls—and how to avoid them.

• Using pumpkin pie filling instead of puree.
  Pumpkin pie filling contains added sugars and spices. Always choose 100% pumpkin puree for accurate results.
• Not preheating the oven.
  Baking requires precise heat. Starting in a cold oven affects the rise and texture of your loaf.
• Overbaking or underbaking.
  Ovens vary, so check your loaf at the 55-minute mark. A toothpick should come out clean or with moist crumbs—not wet batter.
• Forgetting to grease the pan.
  If you skip greasing or lining your pan, your beautiful loaf might stick. Parchment paper is your friend.
• Cutting the loaf while it’s too hot.
  This can cause it to fall apart or feel undercooked. Let it rest 15–20 minutes before slicing.

Avoiding these mistakes ensures your bread turns out perfect every time.

How to Store It

Pumpkin bread stores beautifully, which makes it perfect for baking ahead or enjoying over a few days.

Here’s how to keep it fresh:

• At room temperature:
  Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will stay moist and tender for 3–4 days.
• In the refrigerator:
  If you prefer a longer shelf life, refrigerate it. Just make sure it’s wrapped well to prevent drying out. It’ll last up to a week.
• Freezing:
  For long-term storage, wrap the loaf (or individual slices) in plastic wrap, then again in foil or place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or on the counter.

Tip: If freezing slices, place parchment between them so you can easily grab one at a time.

FAQ

Can I make this pumpkin bread gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree your own pumpkin, but be sure to drain it well—homemade puree can be wetter than canned.

How do I make this recipe vegan?
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and a plant-based milk if needed. Coconut oil or vegetable oil keeps it moist.

Can I reduce the sugar?
Yes. You can cut the sugar by about 25% without a major impact. The flavor will be slightly less sweet but still delicious.

Is this recipe good for muffins?
Definitely! Divide the batter into muffin tins and bake at 350°F (175°C) for about 20–22 minutes. You’ll get about 12 standard muffins.

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