There’s something comforting about the smell of pumpkin bread baking in the oven. This recipe gives you a moist, tender loaf packed with warm spices and the perfect touch of sweetness. It’s a great way to enjoy pumpkin season, whether you serve it for breakfast, an afternoon snack, or dessert.
This homemade pumpkin bread recipe is simple enough for beginners but delicious enough to impress anyone. You can make it ahead, freeze it, and enjoy slices whenever you like.
Pumpkin Bread Recipe
Why You’ll Love This Pumpkin Bread
- Moist and flavorful The pumpkin puree keeps it tender without being heavy.
- Perfect spice blend Cinnamon, nutmeg, and cloves create that cozy autumn flavor.
- Freezer friendly Bake now, enjoy later.
Ingredients You’ll Need
You probably have most of these ingredients in your pantry already.
- Pumpkin puree Not pumpkin pie filling. Pure pumpkin gives the best texture and flavor.
- Flour All purpose flour works perfectly here.
- Sugar A mix of white and brown sugar adds sweetness and a slight caramel note.
- Eggs For structure and richness.
- Oil Keeps the bread moist for days.
- Spices Cinnamon, nutmeg, cloves, and ginger.
- Baking soda & baking powder Helps the bread rise.
- Salt Balances the sweetness.
Tip: You can also add chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.
Step by Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. Combine Wet Ingredients
In a large bowl, whisk the pumpkin puree, sugar, eggs, and oil until smooth.
4. Bring It Together
Add the dry ingredients to the wet mixture and stir gently until combined. Do not overmix.
5. Bake
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 and Slice
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once cooled to avoid crumbling.
Tips for the Best Pumpkin Bread
- Don’t overmix This can make the bread dense instead of tender.
- Test for doneness Every oven is different, so check at the 55 minute mark.
- Store properly Wrap tightly in plastic wrap or store in an airtight container for up to 4 days at room temperature.
- Use Pure Pumpkin Purée (Not Pie Filling) Pumpkin pie filling has sugar and spices added, which can throw off the recipe. Stick with 100% pure pumpkin.
- Measure Flour Correctly Spoon and level flour instead of scooping straight from the bag to avoid a dry loaf.
- Add Warm Spices Cinnamon, nutmeg, ginger, and cloves deepen the flavor and make your bread smell irresistible.
- Balance Sweetness Brown sugar adds a richer, caramel-like sweetness and keeps the loaf extra moist.
- Check Doneness with a Toothpick Insert in the center; it should come out mostly clean with just a few crumbs.
- Let It Rest Pumpkin bread slices best after cooling completely, and flavors deepen after a few hours.
- Upgrade with Mix-Ins Chocolate chips, chopped nuts, or dried cranberries make it extra special.
Serving Ideas for Pumpkin Bread
- Pumpkin bread is delicious on its own, but you can take it to the next level with these tasty serving ideas:
- Classic with Butter Spread a warm slice with salted butter for a cozy fall snack.
- Cream Cheese Spread Pair pumpkin bread with whipped cream cheese or maple cream cheese frosting.
- Coffee or Tea Pairing Serve alongside a hot latte, pumpkin spice coffee, or chai tea for the perfect fall treat.
- Sweet Treat Add chocolate chips or drizzle with a light vanilla glaze for dessert-style pumpkin bread.
- Savory Twist Toast a slice and top with almond butter or peanut butter for a protein-packed breakfast.
- Holiday Platter Slice and serve with fresh fruit, nuts, and spiced apple cider for Thanksgiving brunch.
- Freezer-Friendly Snack Freeze slices individually and reheat in the toaster for a quick, cozy treat anytime.
- Pro Tip: Pumpkin bread tastes even better the next day—wrap it tightly and let the flavors deepen overnight before serving.
Pumpkin Bread Variations
- Chocolate Chip Pumpkin Bread Fold in 1 cup of chocolate chips before baking.
- Nutty Pumpkin Bread Add ¾ cup chopped pecans or walnuts.
- Pumpkin Cream Cheese Swirl Bread Add a layer of sweetened cream cheese mixture to the batter before baking.
Storing and Freezing
- Room temperature: 4 days in an airtight container.
- Freezer: Wrap in plastic wrap and foil; freeze for up to 3 months. Thaw overnight before serving.
| Calories | 215 kcal |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 20 g |
| Protein | 3 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 25 mg |
| Sodium | 190 mg |
| Potassium | 130 mg |
| Calcium | 35 mg |
| Iron | 1.3 mg |
FAQs About Pumpkin Bread
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. You can use fresh pumpkin puree if you prefer a more homemade approach. Just make sure it’s well cooked and blended until smooth, and drain any excess liquid to avoid making the bread too wet.
2. How do I keep pumpkin bread moist?
To keep your pumpkin bread moist, avoid overbaking. Check for doneness with a toothpick. It should come out with a few moist crumbs, not completely dry. Wrapping the cooled bread in plastic wrap or storing it in an airtight container also helps retain moisture.
3. Can I freeze pumpkin bread?
Absolutely. Let the bread cool completely, wrap it tightly in plastic wrap, and place it in a freezer safe bag. It will stay fresh for up to 3 months. Thaw at room temperature before serving.
4. Why did my pumpkin bread sink in the middle?
A sunken center usually happens if the bread is underbaked or if the batter was overmixed. Be sure to measure ingredients accurately and bake until fully set in the middle.
5. What can I add to pumpkin bread for extra flavor?
Chopped nuts, chocolate chips, dried cranberries, or a cinnamon sugar topping can make your pumpkin bread more flavorful and textured.
Easy Pumpkin Bread Recipe
Ingredients
- Pumpkin puree Not pumpkin pie filling. Pure pumpkin gives the best texture and flavor.
- Flour All purpose flour works perfectly here.
- Sugar A mix of white and brown sugar adds sweetness and a slight caramel note.
- Eggs For structure and richness.
- Oil Keeps the bread moist for days.
- Spices Cinnamon nutmeg, cloves, and ginger.
- Baking soda & baking powder Helps the bread rise.
- Salt Balances the sweetness.
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Combine Wet Ingredients
- In a large bowl, whisk the pumpkin puree, sugar, eggs, and oil until smooth.
- Bring It Together
- Add the dry ingredients to the wet mixture and stir gently until combined. Do not overmix.
- Bake
- 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.
- Cool and Slice
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once cooled to avoid crumbling.
Video
Notes
- Don’t overmix This can make the bread dense instead of tender.
- Test for doneness Every oven is different, so check at the 55-minute mark.
- Store properly Wrap tightly in plastic wrap or store in an airtight container for up to 4 days at room temperature.
