This Pumpkin Bread Recipe is your golden ticket to a cozy kitchen filled with the scent of cinnamon, nutmeg, and warm pumpkin spice. Moist, fluffy, and gently sweet, this classic loaf is pure fall magic in every bite. Whether you’re sipping a chai latte or curled up with a good book, this pumpkin bread makes the perfect companion. Trust me, you’re going to want to make a double batch. If you’re into Pumpkin Desserts or hunting for the Best Pumpkin Bread Recipe, this one’s for you. Want to explore more treats? Don’t miss our Pumpkin Coffee Cake for a breakfast-worthy bake.
Table of Contents
Why You’ll Love This Recipe
- Packed with real pumpkin puree for rich flavor and moist texture
- Perfectly spiced with cozy fall flavors
- Super easy to mix—no mixer needed!
- Stays fresh for days and freezes beautifully
- Great for breakfast, snacks, or gifting
- A must-add to your list of Fall Bread Recipes
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Difficulty | Easy |
| Prep Time | 10 minutes |
| Cook Time | 55–65 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 8–10 slices |
Ingredients
- Pumpkin puree – Brings moisture and earthy sweetness; use 100% pure, not pie filling
- All-purpose flour – Forms the base; spooned and leveled for accuracy
- Brown sugar – Adds sweetness and a touch of molasses flavor
- Granulated sugar – For balance and crisp edges
- Vegetable oil – Keeps it moist and tender without overpowering the flavor
- Eggs – For structure and richness
- Vanilla extract – Enhances the warm spices
- Baking soda & baking powder – Lift and lighten the loaf
- Pumpkin pie spice + cinnamon – The flavor stars; feel free to adjust to your taste
- Salt – Rounds out the sweetness and amps up the flavors
🍂 Scroll down for the printable recipe card with exact measurements and instructions.
How to Make Pumpkin Bread
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy lifting.
2. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and glossy.
3. Combine the Dry Ingredients
In another bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. This ensures even spice distribution.
4. Bring It All Together
Pour the dry ingredients into the wet and stir just until combined—don’t overmix! The batter will be thick and dreamy.
5. Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Slice
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice, inhale that aroma, and enjoy!
Pro Tips for Perfect Pumpkin Bread
- Don’t overmix the batter—this keeps the texture soft and fluffy.
- Use room-temperature eggs for better blending.
- Add a sprinkle of turbinado sugar on top before baking for a sweet crunch.
Flavor Variations
- Chocolate Chip Pumpkin Bread – Fold in 3/4 cup chocolate chips before baking to create Pumpkin Bread With Chocolate Chips.
- Nutty Delight – Add chopped walnuts or pecans for texture.
- Maple Glazed – Drizzle with a simple maple glaze for extra indulgence.
Serving Suggestions
- Toasted with a pat of butter and a sprinkle of cinnamon sugar
- With cream cheese for a tangy twist
- Paired with coffee or hot apple cider for ultimate fall vibes
- Served alongside your favorite Pumpkin Bars or a warm slice of Apple Bread Recipe
Make-Ahead & Storage
- Make-Ahead: Bake the bread a day in advance; flavors deepen overnight.
- Storage: Store at room temperature in an airtight container for up to 4 days.
Leftovers, Freezing & Reheating
- Leftovers: Keep wrapped in foil or plastic wrap to stay moist.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in the microwave for 10–15 seconds.
FAQ
Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s well-drained and smooth for best texture.
Can I make this gluten-free?
Yes, just sub a 1:1 gluten-free flour blend. Results may vary slightly in texture.
How do I know when it’s done baking?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.
Can I add mix-ins like chocolate chips or nuts?
Yes! Fold them in gently just before baking for a fun twist.
What are other Easy Pumpkin Desserts I can try?
You’ll love making Pumpkin Rolls Recipe, trying our Healthy Moist Pumpkin Bread, or exploring Pumpkin Pie Recipes if you adore this loaf!
Final Thoughts
There’s something magical about this Pumpkin Bread Recipe. It wraps you in comfort with every bite, and the warm spices practically give your kitchen a hug. Whether you’re making it for a cozy fall morning or just because you’re craving something soft and sweet, this one’s a keeper. If you’re diving into Easy Pumpkin Bread Recipes or expanding your collection of Pumpkin Desserts, don’t miss this gem. For something quirky and fun, check out our Throwing Up Pumpkin Guacamole—yep, it’s a party favorite! Go ahead and slice into happiness—you deserve it!
Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.