Pumpkin Bread Recipe
The Best pumpkin bread recipe for cozy fall baking is all about that irresistibly moist texture and deep pumpkin flavor wrapped in cinnamon and spice. Using real pumpkin puree and a mix of warm spices, this loaf bakes up with a crackly, golden top and a rich orange crumb that feels like a hug on a chilly day.
It’s simple enough for a weeknight bake, yet special enough to share at gatherings, gift to neighbors, or serve at a holiday brunch. Slice it thick, toast it lightly, or enjoy it plain with a cup of coffee while you watch the leaves fall.
Table of Contents
Table of Contents
Pumpkin Bread Recipe
Equipment
- 1 9×5-inch loaf pan Greased and lined with parchment for easy removal.
- 2 Mixing bowls One large for wet ingredients, one medium for dry ingredients.
- 2 Whisk and spatula For mixing the batter gently and scraping the bowl.
- 1 Wire rack For cooling the baked loaf.
Ingredients
Pumpkin Bread
- 1.5 cups pumpkin puree Use canned pure pumpkin, not pumpkin pie filling.
- 1 cups granulated sugar
- 0.5 cups packed brown sugar Light or dark brown sugar.
- 0.5 cups neutral oil (such as canola or vegetable)
- 2 large eggs Room temperature if possible.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
Instructions
How to Make Pumpkin Bread
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, leaving some overhang on the long sides for easy removal.
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
- Step 3: In a large mixing bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and slightly glossy.
- Step 4: Add the dry ingredients to the pumpkin mixture and gently fold or whisk just until no streaks of flour remain, being careful not to overmix. The batter will be thick.
- Step 5: Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
- Step 6: Bake for 55–65 minutes, or until the top is domed and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, tent loosely with foil.
- Step 7: Let the pumpkin bread cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Why You’ll Love This Pumpkin Bread Recipe
- Extra moist and tender thanks to pumpkin puree and oil in the batter.
- One-bowl, no-mixer method that’s beginner-friendly and quick to prep.
- Perfectly spiced with cinnamon and cozy fall spices without being overpowering.
- Stays soft for days and freezes beautifully for make-ahead snacks.
- Easy to customize with chocolate chips, nuts, or a simple glaze.
Recipe Snapshot
| Recipe Snapshot | |
|---|---|
| Category | Bread / Quick Bread |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 55–65 minutes |
| Total Time | 1 hour 15 minutes |
| Dietary | Vegetarian |
| Serves | 10–12 slices |
| Best Served | Warm or at room temperature |
Ingredients for Pumpkin Bread Recipe
- Pumpkin puree: The star ingredient that adds moisture, natural sweetness, and that beautiful pumpkin color.
- All-purpose flour: Creates a soft yet sturdy structure that slices cleanly without crumbling.
- Sugar (white and/or brown): Sweetens the loaf and helps keep it moist; brown sugar adds a caramel note.
- Baking soda and baking powder: Leavening agents that help the bread rise tall and bake up fluffy.
- Neutral oil (or melted butter): Keeps the crumb ultra-moist and tender for days.
- Eggs: Bind the batter and give the loaf richness and structure.
- Warm spices (cinnamon, nutmeg, cloves, ginger): Classic pumpkin spice blend that makes each slice taste like fall.
- Vanilla extract: Adds depth and bakery-style flavor to the pumpkin and spice.
- Salt: Balances sweetness and enhances the pumpkin and spice flavors.
How to Make the Pumpkin Bread Recipe
Step 1: Prep the pan and oven
Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy lifting, and preheat your oven to 350°F (175°C).
Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and your pumpkin spices (like cinnamon, nutmeg, cloves, and ginger) until well combined.
Step 3: Mix the wet ingredients
In a large bowl, whisk pumpkin puree with sugar, eggs, oil, and vanilla until the mixture is smooth and glossy.
Step 4: Combine wet and dry
Add the dry ingredients to the wet ingredients and gently fold or whisk just until no streaks of flour remain; the batter will be thick but pourable.
Step 5: Fill the pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula; tap the pan lightly on the counter to pop any large air bubbles.
Step 6: Bake the pumpkin bread
Bake for 55–65 minutes, or until the top is domed and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and slice
Let the bread cool in the pan for 10–15 minutes, then lift it out to a wire rack to cool completely before slicing for the cleanest pieces.
Pro Tips for Making the Pumpkin Bread Recipe
- Use canned pure pumpkin puree, not pumpkin pie filling, for consistent results.
- Measure flour by spooning and leveling so the loaf stays moist, not dry or dense.
- Do not overmix once you add the dry ingredients; gentle mixing keeps the crumb soft.
- Check for doneness early and tent with foil if the top browns too quickly.
- Let the loaf cool completely before wrapping, which helps retain moisture and improves flavor.
How to Serve Pumpkin Bread Recipe
- Sliced thick and served warm with a pat of butter or cinnamon butter.
- Toasted lightly and spread with cream cheese for a cozy breakfast.
- Paired with hot coffee, tea, or a pumpkin spice latte for a fall treat.
- Sprinkled with powdered sugar for a simple, pretty finish.
- Topped with a drizzle of maple glaze or cream cheese glaze for dessert.
- Served alongside yogurt and fruit for a quick brunch plate.
- Packed into lunchboxes as a sweet but satisfying snack.
- Cubed into a trifle or bread pudding for a creative fall dessert.
- Paired with vanilla ice cream and caramel sauce for an indulgent treat.
- Wrapped in parchment and tied with twine as a thoughtful edible gift.
Make Ahead and Storage
Storing Leftovers
- Let pumpkin bread cool completely, then wrap tightly in plastic wrap or foil and place in an airtight container at room temperature.
- Store at room temperature for about 3–4 days, or refrigerate up to about 5–7 days if you prefer it chilled.
- Keep slices wrapped or in a container so they don’t dry out.
Freezing
- Wrap the whole loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag, removing as much air as possible.
- Freeze for up to about 3 months while maintaining good flavor and texture.
- Thaw at room temperature or in the fridge; unwrap once no longer icy to prevent condensation from making the crust soggy.
Reheating
- Warm slices in the microwave for a few seconds or in a low oven until just heated through.
- Lightly toast slices for a slightly crisp edge and soft, warm center.
- If reheating from frozen, let slices thaw, then warm gently so they don’t dry out.
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FAQs
Can I use fresh pumpkin instead of canned?
Why is my pumpkin bread dense or gummy in the center?
Can I add chocolate chips or nuts?
How long does pumpkin bread stay moist?
When wrapped tightly and stored properly, pumpkin bread typically stays moist for several days and can be frozen for weeks.