This Pumpkin Bread is the ultimate comfort treat, blending warm spices and sweet pumpkin in a moist, golden loaf that’s perfect for breakfast, snacks, or sharing with friends. Every bite is reminiscent of crisp fall days, cozy sweaters, and the unmistakable scent of cinnamon drifting from the oven. Whether you serve it fresh out of the oven or sneak a slice as a midnight snack, Pumpkin Bread never fails to hit the spot, filling your kitchen—and your heart—with pure autumnal joy.

Ingredients You’ll Need

The beauty of this recipe is in its everyday ingredients, each playing a starring role in both the flavor and the tender crumb of the finished bread. These pantry staples come together to create bold spice, pumpkin richness, and irresistible sweetness.

All-purpose flour: Gives the bread structure and a soft, classic crumb.
Baking soda: Helps the bread rise and produce a light, airy texture.
Baking powder: Adds an extra lift for a fluffy loaf.
Salt: Balances the sweetness and enhances all the warm spice notes.
Ground cinnamon: Infuses the loaf with cozy, familiar spice.
Ground nutmeg: Adds depth and warmth to the pumpkin flavor.
Ground cloves: Gives the bread a hint of spicy complexity.
Ground ginger: Offers a gentle zing that brings the spices to life.
Vegetable oil: Keeps the Pumpkin Bread irresistibly moist and tender.
Granulated sugar: Brightens the loaf with gentle sweetness.
Brown sugar (packed): Adds rich molasses notes and contributes to the golden color.
Eggs: Bind the ingredients and help create a luscious, satisfying loaf.
Canned pumpkin purée (not pumpkin pie filling): The heart of the bread, bringing flavor, color, and moisture.
Milk: Lightens the crumb and helps keep everything soft.
Vanilla extract: Rounds out the spices for a perfectly aromatic finish.

How to Make Pumpkin Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper if you prefer easy removal and a cleaner finish. A prepared pan ensures your Pumpkin Bread slides out smoothly and bakes evenly.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step not only combines everything evenly but also helps to aerate the flour, ensuring your bread rises beautifully and every slice is perfectly spiced.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well blended and slightly creamy. Now add the eggs, pumpkin purée, milk, and vanilla extract. Whisk again until you have a smooth, cohesive mixture that smells like autumn already!

Step 4: Bring It All Together

Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon just until you no longer see any streaks of flour. Take care not to overmix—this keeps your Pumpkin Bread tender, not tough. If you love extras, fold in a handful of chopped nuts or chocolate chips at this stage.

Step 5: Bake to Perfection

Pour the beautiful, spiced batter into your prepared loaf pan and use a spatula to smooth the top. Pop it into the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing—if you can resist!

How to Serve Pumpkin Bread

Garnishes

A little sprinkle goes a long way! Dust your Pumpkin Bread with powdered sugar for a sweet, snowy topping, or scatter on a handful of chopped toasted walnuts or pecans for buttery crunch. For classic café style, a quick drizzle of vanilla or maple glaze is simply dreamy.

Side Dishes

This bread is fabulous with a dollop of whipped cream or a pat of good butter melting into a warm slice. Pair it with fresh fruit, a tangy yogurt parfait, or a hot mug of spiced chai or coffee to round out a cozy breakfast or afternoon treat.

Creative Ways to Present

Turn basic slices into festive treats by serving them with a scoop of vanilla ice cream or sweetened crème fraîche. You can also cube the bread for French toast or layer it in a trifle with spiced cream and roasted pecans. Pumpkin Bread muffins, baked in a muffin tin, make for perfect lunchbox surprises!

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Bread moist, wrap leftover slices in plastic wrap or store in an airtight container at room temperature. It will stay delicious for up to 3 days. If your kitchen is warm, store it in the fridge to maintain freshness.

Freezing

This bread freezes wonderfully! Once completely cooled, wrap the loaf tightly in plastic wrap and then in aluminum foil. You can also freeze individual slices for quick treats. Stored properly, Pumpkin Bread will keep in the freezer for up to three months.

Reheating

If you prefer your pumpkin bread warm, pop a slice in the microwave for about 15 seconds or heat gently in a toaster oven. This brings back the fresh-baked softness and releases all those incredible autumn aromas.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works beautifully—just make sure it’s well-drained and not too watery to avoid making the bread dense or soggy.

How do I know when Pumpkin Bread is done?

The best way is to insert a toothpick or skewer in the center. If it comes out clean or with just a crumb or two, your Pumpkin Bread is ready. The top should also spring back lightly when pressed.

Can I add mix-ins to this recipe?

Definitely! Try folded-in chocolate chips, chopped walnuts, pecans, or even a swirl of cream cheese for a fun flavor twist. Just keep extras to around 1/2 cup so the loaf doesn’t get overloaded.

How can I make muffins with this batter?

Simply divide the batter between muffin cups and bake at 350°F for 20 to 25 minutes. Check with a toothpick—they should be golden and springy!

Is it possible to make this bread gluten-free?

Yes! Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Be sure it includes xanthan gum for a texture that closely mimics traditional Pumpkin Bread.

Final Thoughts

Baking this Pumpkin Bread is one of those little rituals that just feels good—no special occasion required. If you’re craving something cozy and uplifting, I wholeheartedly encourage you to give this recipe a try. Your kitchen will smell amazing, and you’ll have a loaf that practically disappears in a matter of hours. Enjoy every slice!

Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 10 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

This Pumpkin Bread recipe is a fall favorite, combining warm spices with moist pumpkin for a delicious treat. Perfect for breakfast or as a snack, this easy-to-make loaf is a must-have for the season.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

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 purée (not pumpkin pie filling)
1/4 cup milk
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
Prepare dry ingredients: Whisk together flour, baking soda, baking powder, salt, and spices in a bowl.
Mix wet ingredients: In a separate bowl, combine oil, sugars, eggs, pumpkin, milk, and vanilla.
Combine ingredients: Gradually add dry ingredients to wet mixture, mix until just combined.
Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and slice: Let the bread cool before slicing and serving.