There’s something so inviting about the aroma of Pumpkin Bread baking in the oven, the scent of warm spices mingling with sweet pumpkin and toasty sugar. Each slice is unbelievably moist, flecked with cinnamon and nutmeg, and perfect for any occasion from cozy breakfasts to decadent desserts. Whether you’re savoring this beloved fall classic on a brisk morning or sharing it with friends at a gathering, Pumpkin Bread brings a touch of comfort and nostalgia to every table.
Ingredients You’ll Need
This Pumpkin Bread recipe keeps things simple yet packs huge flavor, thanks to a handful of essential ingredients that build the bread’s irresistible texture and iconic autumn color. Every element here has its own special role in making your loaf unforgettable.
- All-purpose flour: The sturdy base that gives your bread structure while keeping it tender and soft.
- Baking soda & baking powder: These create lift, ensuring your loaf rises beautifully and stays light rather than dense.
- Salt: Just enough to balance sweetness and enhance every warmly spiced bite.
- Ground cinnamon: The must-have spice that anchors the classic Pumpkin Bread aroma and flavor.
- Ground nutmeg: Adds a nutty, slightly sweet depth to round out the spice profile.
- Ground cloves: A little goes a long way—these add a subtle warmth and spiced kick.
- Ground ginger: Brings gentle heat and brightness, making each bite even more interesting.
- Vegetable oil: Guarantees a moist, tender crumb that lasts for days.
- Granulated sugar: Sweetens the loaf and helps create that lovely golden top.
- Brown sugar: For rich caramel notes and extra softness.
- Eggs: These bind everything together and add richness and color.
- Pure pumpkin puree: The heart of the recipe! Use canned for convenience and foolproof results.
- Milk: Adds extra moisture, keeping the crumb light and luxurious.
- Vanilla extract: Finishes the flavor profile with its sweet, mellow aroma.
How to Make Pumpkin Bread
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line it with parchment paper if you prefer flawlessly easy removal later). This small prep step sets you up for Pumpkin Bread success by making sure nothing sticks.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients first distributes the spices evenly, so every bite of bread tastes perfectly spiced and never clumpy.
Step 3: Whisk the Wet Ingredients
In a separate large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk until the mixture is smooth and glossy—this sets the foundation for a moist and even-textured loaf. Add in the eggs, pumpkin puree, milk, and vanilla extract, whisking until everything is fully blended into a thick, smooth batter.
Step 4: Combine Wet and Dry Mixtures
Now, carefully stir the dry spice mixture into the wet ingredients. Go slow and use a gentle hand—mix just until no dry streaks remain to keep your Pumpkin Bread especially tender. Over-mixing can make it tough, so easy does it!
Step 5: Pour and Smooth
Pour the luscious batter into your prepared loaf pan, smoothing the top with a spatula for an even rise. If you want a fun twist, gently fold in about half a cup of chocolate chips, walnuts, or pecans right before pouring, for some extra oomph.
Step 6: Bake to Perfection
Pop your pan into the oven and bake for 55 to 65 minutes. The top should look domed and golden, and a toothpick inserted into the center should come out clean (or with a few moist crumbs). Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely—if you can wait that long!
How to Serve Pumpkin Bread
Garnishes
A light dusting of powdered sugar adds a snowy touch, while a handful of toasted pepitas or a drizzle of glaze makes your Pumpkin Bread look bakery-worthy. For a cozy twist, try a pat of butter melting over a warm slice.
Side Dishes
Serve Pumpkin Bread alongside a creamy Greek yogurt parfait, crisp apple slices, or simply with your favorite coffee or chai latte. It’s the perfect balance to a simple breakfast spread or a delightful sweet note on a brunch table.
Creative Ways to Present
Slice your Pumpkin Bread thick and toast it until edges crisp, then slather with cinnamon cream cheese; cut into cubes for a stunning breakfast trifle; or turn it into decadent French toast for a weekend treat. However you serve it, the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Bread wrapped tightly in plastic wrap or foil at room temperature for up to three days. The flavors only get richer, and the bread stays deliciously moist.
Freezing
To freeze, wrap the cooled loaf (or individual slices) securely in two layers—first plastic, then foil. Tuck it in the freezer for up to three months. Defrost overnight at room temperature for a ready-made treat.
Reheating
Warm slices in the microwave for about 10–15 seconds or toast briefly in the oven. Reheating brings back that just-baked aroma and helps each bite taste as fresh and soft as the first day.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree isn’t too watery, as extra moisture can change the bread’s lovely texture. Drain or blot it if it seems thin, and you’ll have equally fantastic results.
What mix-ins pair well with Pumpkin Bread?
This recipe is a delicious canvas for add-ins like toasted nuts (walnuts or pecans), chocolate chips, dried cranberries, or even seeds such as pepitas. Start with half a cup, and don’t be afraid to get creative.
Why is my Pumpkin Bread dense or gummy?
This usually happens from over-mixing or using too much pumpkin. Combine the wet and dry ingredients just until blended—there should still be small lumps in your batter before baking, and that’s perfectly fine.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Keep an eye on bake time, as some gluten-free flours absorb liquid differently and may change the texture slightly.
How do I know when Pumpkin Bread is fully baked?
Insert a toothpick or skewer into the bread’s center. It should come out clean, or with only a few crumbs attached. The top will look golden and slightly cracked—that’s your cue it’s ready for cooling and slicing.
Final Thoughts
Pumpkin Bread is the kind of recipe that turns ordinary days into something a little more special, and there’s no wrong time to bake up a loaf. I hope you give this warm, spiced classic a spot in your kitchen—and maybe share a slice or two with someone you love!
Print
Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Bread recipe is a delightful treat for the fall season. Moist and flavorful, it’s a perfect blend of warm spices and pumpkin goodness. Easy to make and even easier to enjoy!
Ingredients
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
- 2 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a large bowl, mix oil, granulated sugar, and brown sugar. Add eggs, pumpkin puree, milk, and vanilla extract, and blend well.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added texture, consider folding in 1/2 cup of chopped walnuts, pecans, or chocolate chips.
- This bread freezes well; wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
