Pumpkin Bread

There’s something undeniably comforting about the scent of pumpkin bread baking in the oven. Warm spices like cinnamon and nutmeg fill the kitchen, stirring up cozy memories of crisp fall mornings and holiday gatherings. This recipe was born out of a desire to bottle up that feeling in one perfect loaf—a recipe that could be shared around a table or gifted in a simple paper wrap with twine.

Pumpkin bread isn’t just for fall, though. Its moist, rich texture and warmly spiced flavor make it a year-round favorite. Whether you’re baking it as a breakfast treat, a snack with tea, or a make-ahead dessert, this version of pumpkin bread delivers on flavor, nostalgia, and ease.

Why I Love This Recipe

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There’s a reason why this is a go-to recipe in my kitchen.

This pumpkin bread is soft and tender on the inside, with just the right amount of crust on the outside. It’s perfectly spiced—not too overwhelming, but enough to bring out the rich, earthy flavor of pumpkin. And the best part? You don’t need a mixer or fancy ingredients. Just a few pantry staples, one bowl, and a loaf pan.

What makes this recipe special is how effortlessly it fits into your life. Hosting brunch? It’s your centerpiece. Need a make-ahead breakfast for busy weekdays? Slice and store it. Want to bake something for a friend or neighbor? This bread travels beautifully.

The balance of flavor and texture is what keeps people coming back. It’s not too sweet, which means you can add chocolate chips, a cream cheese swirl, or even a sprinkle of walnuts to make it your own. And it only takes a few minutes to get into the oven. It’s cozy comfort in a loaf—easy, reliable, and endlessly adaptable.

Ingredients for Pumpkin Bread

To make the perfect pumpkin bread, you don’t need anything fancy—just quality pantry basics.

This recipe calls for canned pumpkin puree (not pumpkin pie filling), warm spices, eggs, sugar, and flour. But what brings it all together is the careful ratio of wet to dry ingredients. This ensures the bread is moist but not dense, flavorful but not overwhelming.

You’ll need:

• Pumpkin Puree: This is the star ingredient. Make sure you use pure pumpkin and not a pre-sweetened mix. It adds moisture and a deep, slightly sweet flavor.
• All-Purpose Flour: Standard flour works best here, giving the bread its structure without making it too heavy.
• Granulated Sugar and Brown Sugar: A blend of both adds sweetness and a touch of molasses flavor. Brown sugar also contributes to the moist texture.
• Vegetable Oil: Keeps the bread tender and moist. You can substitute with melted butter for a richer flavor.
• Eggs: Help bind the batter and add structure.
• Baking Soda and Baking Powder: Both are necessary for a well-risen loaf.
• Spices: Cinnamon, nutmeg, ginger, and cloves work in harmony to enhance the pumpkin’s natural flavor.
• Salt: Just a pinch balances all the sweetness and brings out the other flavors.

Optional ingredients like chopped nuts, chocolate chips, or a streusel topping can be added for texture and variety.

How Much Time Will You Need

Pumpkin bread is one of those recipes that feels like it takes longer than it does—but it’s actually pretty quick to throw together.

Preparation Time: 15 minutes
Baking Time: 55–65 minutes
Cooling Time: 30 minutes

So in just under two hours (most of that inactive baking and cooling), you’ll have a gorgeous, warm loaf ready to slice.

How to Make This Pumpkin Bread

This step-by-step guide will walk you through the process so even if it’s your first time baking, you’ll be confident from start to finish.

Step – 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to make for easy removal.

Step – 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed before you mix them into the wet ingredients.

Step – 3: Mix the Wet Ingredients

In another bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, and oil. Stir until smooth and well combined.

Step – 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir using a spatula or wooden spoon until just combined. Be careful not to overmix—doing so can lead to a dense loaf.

Step – 5: Add Optional Mix-ins

At this point, you can fold in extras like chocolate chips, chopped walnuts, or pecans if you’d like.

Step – 6: Pour into Pan and Smooth

Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking.

Step – 7: Bake

Place the pan in the center of the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step – 8: Cool

Let the bread cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing.

Substitutions

Don’t have everything on hand? No problem.

You can customize this pumpkin bread without compromising its texture or flavor.

• Oil: Swap with melted butter for a richer flavor, or use applesauce or Greek yogurt for a lower-fat version.
• Flour: Substitute whole wheat flour for a nutty, wholesome twist. Use half white, half whole wheat to keep it light.
• Sugar: Coconut sugar or maple syrup can replace brown sugar for a different depth of sweetness.
• Eggs: Use flax eggs or chia eggs for a plant-based alternative.
• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.

These substitutions allow you to personalize the bread to your taste or dietary needs, making it just as delicious.

Best Side Dishes for Pumpkin Bread

Pumpkin bread is wonderful on its own, but here are a few delicious pairings that make eating time even better:

• Whipped Maple Butter: A soft, spreadable butter with maple syrup adds extra indulgence to each slice.
• Vanilla Yogurt and Berries: Makes for a balanced breakfast or snack.
• Apple Compote: Adds a fruity, warm twist that pairs beautifully with the spices in the bread.

Serving and Presentation Tips

Pumpkin bread is more than just a loaf—it’s a centerpiece.

Whether you’re slicing it for breakfast, serving it at a brunch table, or wrapping it as a gift, how you present this bread can elevate the whole experience.

Slice the bread once fully cooled to get clean, even pieces. A serrated knife works best to avoid tearing. Arrange the slices on a wooden board or serving platter with a pat of softened butter or maple spread on the side.

For gatherings, serve the bread in thick slices slightly warmed with a dusting of powdered sugar. If gifting, wrap the whole loaf in parchment, tie it with twine, and add a handwritten label—it’s simple, rustic, and always appreciated.

Tips and Tricks to Make This Recipe Better

The best recipes are all about the details.

Here are my tried-and-true tricks to take your pumpkin bread from good to bakery-worthy:

• Use room-temperature ingredients. Eggs and pumpkin puree combine more smoothly and evenly when not cold.
• Don’t overmix the batter. Once the flour is added, stir just until combined. Overmixing leads to tough, dense bread.
• Let it rest. For even more developed flavor, let the loaf sit overnight before slicing. The spices continue to bloom as it rests.
• Add a topping. For a bakery-style finish, sprinkle a cinnamon-sugar blend or streusel over the batter before baking.
• Use pure pumpkin puree. Avoid pumpkin pie filling—it contains added sugar and spices that can throw off the recipe.

Common Mistakes to Avoid

Even a simple recipe can be thrown off by small missteps. Avoid these common mistakes for perfect results every time:

• Using the wrong pumpkin. Only use pure pumpkin puree, not pumpkin pie mix.
• Opening the oven too early. This can cause the bread to sink in the middle. Avoid opening the oven until you’re at least 50 minutes in.
• Not testing for doneness. Use a toothpick or cake tester to check that the loaf is fully baked. If it comes out wet, it needs more time.
• Skipping the cooling step. Cutting the bread too soon can cause it to crumble. Let it cool completely for clean slices.
• Overmixing. Once the flour is added, mix gently and only until combined.

How to Store It

Pumpkin bread stores beautifully, which makes it perfect for prepping ahead or gifting.

At Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

In the Fridge: If your kitchen runs warm, you can refrigerate it. Wrap tightly and refrigerate for up to 1 week.

In the Freezer: This bread freezes very well. Wrap the whole loaf or individual slices in plastic wrap, then foil. Store in a freezer-safe bag for up to 3 months. To thaw, let it sit at room temperature for a few hours or microwave individual slices.

FAQ

Can I make pumpkin bread gluten-free?
Yes! Use a 1:1 gluten-free baking flour. Check that your baking powder and spices are also gluten-free.

Can I reduce the sugar in this recipe?
You can slightly reduce the sugar by about ¼ cup without affecting texture. Keep in mind, though, sugar also contributes to moisture and browning.

Can I add chocolate chips or nuts?
Absolutely. Add up to 1 cup of chocolate chips, walnuts, or pecans for added texture and flavor.

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-puréed and not too watery. Roast your pumpkin, scoop out the flesh, blend it, and strain if needed to reach the same consistency as canned.

Can I make this into muffins instead of a loaf?
You can! Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

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