Pumpkin Bread Recipe

Pumpkin bread is the kind of cozy comfort food that instantly transports you to crisp autumn mornings, warm drinks, and the sweet aroma of spices wafting through your kitchen. I created this pumpkin bread recipe after searching for the perfect balance—moist texture, rich pumpkin flavor, and just the right amount of sweetness. It’s inspired by those nostalgic bakery slices but with a homemade twist that makes it even better.

Whether you’re baking this for a holiday gathering, a weekend brunch, or just a simple afternoon treat, this recipe delivers every time. And the best part? It’s incredibly easy to make with pantry staples, making it a go-to fall favorite.

Why I Love This Recipe

This pumpkin bread has become a staple in my kitchen for a reason—it’s foolproof, flavorful, and always a crowd-pleaser.

The secret to its success lies in the texture. It’s moist (never dry or crumbly), with a delicate crumb that melts in your mouth. I’ve tested many versions over the years, and this one combines the best of them all. It’s spiced to perfection with cinnamon, nutmeg, and cloves, giving it that warm autumn hug in every bite.

Another reason to love it? It’s incredibly versatile. You can enjoy it as-is, add chocolate chips, nuts, or even a streusel topping if you’re feeling fancy. It also keeps well for days, making it perfect for meal prepping breakfast or gifting during the holidays.

Whether you’re a beginner or a seasoned baker, this pumpkin bread is simple enough for anyone to make—and delicious enough that you’ll want to bake it again and again.

Ingredients for Pumpkin Bread Recipe

Let’s talk ingredients—because what you use matters.

To get that rich flavor and perfect texture, this pumpkin bread uses common pantry items that work together to create a moist, tender loaf full of warm, spiced pumpkin goodness.

Pumpkin puree is the star—make sure you use canned 100% pure pumpkin, not pumpkin pie filling. The pie filling has added sugar and spices, which will throw off the balance.

Flour provides the structure. I use all-purpose flour for a tender yet sturdy crumb.

Sugar gives sweetness and helps the bread stay moist. I like a mix of white granulated sugar and brown sugar for a deeper, slightly caramelized flavor.

Eggs help bind everything together and add richness.

Vegetable oil or melted butter gives moisture without weighing it down.

Spices like cinnamon, nutmeg, ginger, and cloves bring in that signature autumn flavor. Don’t skimp—they’re essential to the character of pumpkin bread.

Baking soda and baking powder give it rise and a soft crumb.

Salt balances the sweetness and enhances the flavors.

Vanilla extract adds a warm, aromatic depth.

Optional mix-ins like chopped walnuts, pecans, or chocolate chips add crunch or richness, depending on your mood.

These ingredients aren’t just a random list—they work together in harmony to give you the ultimate pumpkin bread. It’s this careful balance that creates a loaf that’s flavorful, moist, and satisfying every time.

How Much Time Will You Need

This pumpkin bread is a breeze to make—and you won’t need to spend all day in the kitchen.

• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Cooling Time: 20 minutes
• Total Time: About 90 minutes

The active work is quick—just mix, pour, and bake. It’s the baking and cooling time that take longer, but it’s totally hands-off. You can use that time to enjoy a cup of tea or prep other dishes.

How to Make This Pumpkin Bread Recipe

This step-by-step guide will walk you through every part of the process. Whether you’re a beginner or an experienced baker, you’ll find it easy to follow.

Step – 1: Preheat Your Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C).

Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper, leaving some overhang on the sides so you can lift the bread out easily after baking.

Step – 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

This helps distribute the spices evenly and breaks up any clumps.

Step – 3: Combine Wet Ingredients

In a large bowl, beat together:

• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• ¾ cup (180ml) vegetable oil
• 2 large eggs
• 1 cup (240g) canned pumpkin puree
• 1 teaspoon vanilla extract

Mix until smooth and well combined.

Step – 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined—don’t overmix, or the bread can turn dense.

At this point, you can fold in optional ingredients like:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

These are totally optional but add a nice texture and flavor boost.

Step – 5: Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover loosely with foil in the last 15 minutes.

Step – 6: Cool and Slice

Let the bread cool in the pan for 15–20 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely.

Once cooled, slice and serve. The texture improves even more the next day!

Substitutions

Craving pumpkin bread but missing an ingredient? You can still make it work.

If you’re out of pumpkin puree, mashed sweet potato or butternut squash puree will work in a pinch. Just be sure it’s smooth and unsweetened.

Need a healthier oil? Swap vegetable oil with melted coconut oil or even olive oil for a more wholesome flavor.

Don’t have brown sugar? Use all white sugar and add a tablespoon of molasses to mimic the depth of flavor.

Gluten-free? Use a 1:1 gluten-free baking flour blend. Just be aware the texture may be slightly different, but still delicious.

No eggs? You can substitute each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). This makes the recipe vegan-friendly as well.

Best Side Dish of Pumpkin Bread

Pumpkin bread is delightful on its own, but pairing it with the right side dish can make it an experience. Here are a few cozy options:

• Vanilla Greek Yogurt with Honey – A creamy, protein-packed pairing with a touch of sweetness.
• Spiced Chai Latte – The perfect warm drink that complements the bread’s flavors.
• Apple Compote – Sweet, soft apples cooked with cinnamon add a touch of tartness and texture.

Serving and Presentation Tips

A beautifully baked pumpkin bread deserves an equally thoughtful presentation. This isn’t just something you slice and toss onto a plate—it’s an inviting, warm centerpiece that sets the tone for a cozy morning or festive gathering.

Serve your pumpkin bread on a rustic wooden cutting board or a marble platter for a clean, elevated look. A light dusting of powdered sugar adds a subtle, bakery-style finish, while a dollop of whipped cream or mascarpone on the side turns a simple slice into a dessert-worthy treat.

For gifting, wrap the loaf in parchment paper and tie it with twine, or tuck slices into parchment-lined boxes with a sprig of rosemary or cinnamon stick for a seasonal touch. If you’re serving at brunch, offer small ramekins of maple butter or cinnamon honey butter alongside.

Keep it warm with a cloth napkin over the sliced loaf, and always serve with a sharp knife for clean cuts—presentation is all about those polished details.

Tips and Tricks to Make This Recipe Even Better

This isn’t just any pumpkin bread—this is the one that gets rave reviews, so let’s make sure it’s absolutely perfect every time.

Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can lead to a tough or rubbery texture.

Room temperature ingredients work best. Eggs, pumpkin, and oil blend more smoothly and evenly at room temp.

Use fresh spices. Spices lose their punch over time. If your cinnamon or nutmeg is older than 6 months, consider replacing it for maximum flavor.

Customize the sweetness. Love a more decadent loaf? Add chocolate chips. Prefer something on the savory side? Reduce the sugar slightly and add roasted pepitas on top.

Try mini loaves or muffins. This recipe adapts well to other formats—just adjust baking times accordingly.

Double the batch. This bread freezes well and makes a thoughtful edible gift. If you’re already baking, it’s smart to make two.

Common Mistakes to Avoid

Even an easy recipe like this has a few pitfalls—let’s keep them off your radar.

Using pumpkin pie filling instead of puree. Pie filling contains sugar and spices that throw off the flavor and texture. Stick with 100% pumpkin puree.

Overbaking. If you go too long in the oven, your bread will dry out. Start checking at the 55-minute mark, and test with a toothpick in the center.

Incorrect flour measuring. Scooping flour with the measuring cup can lead to packed flour and dry bread. Instead, spoon the flour into the cup and level it off with a knife.

Not greasing and lining the pan. A stuck loaf can ruin your presentation. Grease well and use parchment paper for easy lifting.

Skipping the cooling time. Cutting into warm bread can lead to a gummy texture. Let it cool fully on a rack for best results.

How to Store It

Pumpkin bread stores beautifully, and in fact, it often tastes better the next day as the flavors continue to develop.

At room temperature: Store in an airtight container or wrapped tightly in foil for up to 4 days. Keep it in a cool, dry place.

In the refrigerator: Wrap tightly or store in an airtight container for up to 7 days. Allow it to come to room temperature before serving for the best texture.

To freeze: Let the loaf cool completely. Wrap in plastic wrap and then foil, or place in a freezer-safe zip-top bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

You can also freeze individual slices—just separate them with parchment paper and pull one out whenever you want a quick, cozy snack.

FAQ

Can I make this pumpkin bread vegan?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based oil like avocado or coconut oil. The texture may be slightly different, but it’s still moist and flavorful.

Can I use fresh pumpkin instead of canned?
You can, but make sure it’s well-cooked and blended until very smooth. Fresh pumpkin can be more watery than canned, so you may need to blot it slightly or adjust the flour ratio.

Can I turn this recipe into muffins?
Absolutely! Spoon the batter into a lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 20–25 minutes or until a toothpick comes out clean.

Why did my pumpkin bread sink in the middle?
This usually happens from underbaking or overmixing. Make sure to bake until fully cooked through, and mix just until combined.

Can I add a crumble topping?
Yes! A streusel made with flour, butter, brown sugar, and cinnamon makes a delicious topping. Add it just before baking for a bakery-style finish

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