If you’re hunting for something perfectly spiced, irresistibly moist, and just bursting with fall flavor, this Pumpkin Bread Recipe is about to become a favorite in your kitchen. It’s the kind of loaf you’ll want to share—and maybe keep a few extra slices hidden just for yourself. With a tender crumb and the most comforting blend of cinnamon, nutmeg, and pumpkin, this bread is a breakfast treat, snack-time hero, and the answer to chilly afternoons with a cup of something warm. Trust me, it tastes even better the next day (if it lasts that long!).
Ingredients You’ll Need
You won’t need anything fancy to whip up this Pumpkin Bread Recipe, but each ingredient truly makes a difference. These simple pantry staples come together to create a loaf that’s moist, flavorful, and just the right amount of sweet — a celebration of pumpkin in every bite.
- All-purpose flour: Provides structure to your bread without making it heavy; measure carefully for the perfect texture.
- Baking soda: Gives the loaf a lovely lift and soft crumb, making sure each slice is delightfully tender.
- Ground cinnamon: Brings essential warmth and spice, infusing every bite with coziness.
- Ground nutmeg: Adds depth and a subtle, aromatic sweetness that pairs so well with pumpkin.
- Ground cloves: Intensifies the autumnal spice blend with a bold, slightly peppery touch.
- Ground ginger: Offers a gentle zing, balancing the sweetness and tying all the spices together.
- Salt: Enhances all the other flavors and adds balance to the sweetness.
- Vegetable oil: Keeps the crumb super moist — don’t swap it for butter if you want the softest result!
- Granulated sugar: Delivers sweetness and helps create a golden, tender loaf.
- Brown sugar (packed): Deepens the flavor, lending a hint of molasses and extra moisture.
- Large eggs: Bind all the ingredients together while giving richness and lift.
- Canned pumpkin puree: The heart of the Pumpkin Bread Recipe; go for pure pumpkin, not pumpkin pie mix.
- Milk: Loosens and hydrates the batter just enough for an even crumb.
- Vanilla extract: Rounds out the spices with a lovely, soft finish.
How to Make Pumpkin Bread Recipe
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, or line it with parchment paper if you want easy lift-out. Taking a moment to prep the pan now means nothing sticks later, and your Pumpkin Bread Recipe will pop out in one beautiful piece.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything looks evenly blended — this way, your spices and leavening get distributed through every bite, giving you that consistently delicious flavor in your loaf.
Step 3: Combine the Wet Ingredients
Grab a large mixing bowl and whisk together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and a little glossy. Add the eggs one at a time, beating well after each addition, then stir in the pumpkin puree, milk, and vanilla extract. By the end, you’ll have a bowl of autumn magic ready for baking.
Step 4: Bring It All Together
Now, gently pour your dry ingredients into the wet, stirring just until any traces of flour disappear. The trick here is not to overmix — a few streaks are fine, and this is what keeps your Pumpkin Bread Recipe moist and tender. If you love add-ins like chopped nuts or chocolate chips, fold them in now!
Step 5: Fill the Pan and Bake
Scoop the batter into your prepared loaf pan and smooth the top so it bakes up nice and even. Bake for 55–65 minutes, or until a toothpick poked into the middle comes out clean or with a few moist crumbs. The top should be beautifully golden and your kitchen will smell absolutely dreamy.
Step 6: Cool and Enjoy
Let the bread rest in the pan for about 10 minutes (hardest part: waiting!). Then, carefully lift it out and set it on a wire rack to cool completely. This chill time helps the flavors develop and the texture set, giving you the best Pumpkin Bread Recipe experience in every slice.
How to Serve Pumpkin Bread Recipe
Garnishes
A simple dusting of powdered sugar can add the prettiest finish, but you might also sprinkle a handful of toasted nuts or a drizzle of cream cheese glaze if you’re feeling extra. Even a few pumpkin seeds pressed on top before baking make for a photo-worthy loaf!
Side Dishes
This bread is a dream alongside a creamy latte or a spiced chai. For breakfast, pair it with Greek yogurt and slices of fresh apple or pear. If you’re serving it as an afternoon snack, a mug of hot cocoa or a cold glass of milk is all you need.
Creative Ways to Present
Cut thick slices, toast lightly, and spread with a little butter or apple butter for a truly decadent treat. Try slicing it into cubes for a brunch bread pudding or even turn leftover pieces into festive pumpkin bread French toast. The Pumpkin Bread Recipe is endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
Once completely cool, wrap your loaf tightly in plastic wrap or foil and keep it at room temperature. It stays moist and delicious for up to 4 days — in fact, the flavors get even better after resting overnight, making the Pumpkin Bread Recipe perfect for prepping ahead.
Freezing
Want to save some for later? Wrap slices or the entire loaf in a double layer of plastic wrap and tuck it in a freezer bag. You can freeze for up to 3 months. Just thaw overnight at room temperature and enjoy!
Reheating
To get that fresh-baked warmth, pop a slice in the microwave for 10–15 seconds or toast lightly. This revives the texture and brings all those lovely spices back to life — your Pumpkin Bread Recipe will taste like it just came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your fresh pumpkin puree is very smooth and not watery. Roasted sugar pumpkins work best, and you might want to strain extra liquid out so your bread stays perfectly moist but not dense.
How do I keep my pumpkin bread from drying out?
Wrap it tightly once it’s completely cool, and avoid slicing until you’re ready to serve. The oil and brown sugar in the Pumpkin Bread Recipe help keep it tender for days, but proper storage is key.
Can I add mix-ins to this bread?
Yes! Fold in up to 1/2 cup of chopped walnuts, pecans, or chocolate chips for added flavor and texture before baking. These additions make the Pumpkin Bread Recipe even more delightful!
What if I don’t have all the spices?
You can adjust depending on what you have on hand. Pumpkin pie spice works beautifully as a shortcut, just use about 2 1/2 teaspoons and skip the individual spices if needed.
Can I make this recipe gluten-free?
Definitely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture will be slightly different, but the flavor and moisture will still shine.
Final Thoughts
The pure coziness of this Pumpkin Bread Recipe just can’t be beat — it’s easy to make, endlessly customizable, and always delicious. Give it a try and you’ll see how quickly it disappears from your table. Happy baking, and enjoy every comforting slice!
Print
Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delicious Pumpkin Bread recipe. Perfect for breakfast or as a snack, this moist and spiced loaf is sure to become a seasonal favorite.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 1/2 cups canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Mix Wet Ingredients: In a large bowl, whisk oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in pumpkin, milk, and vanilla.
- Combine and Bake: Gradually add dry ingredients to wet mixture, pour into the pan, and bake for 55–65 minutes.
- Cool and Serve: Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture and flavor, fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips before baking.
- This bread tastes even better the next day, so feel free to make it ahead of time.
- Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
