Pumpkin Bread Recipe

There’s something magical about the warm, spiced aroma of pumpkin bread filling the kitchen. It signals the arrival of crisp autumn mornings, cozy sweaters, and the joy of homemade treats. This classic recipe is a staple during the fall season, but it’s so good you’ll want to make it year-round.

Pumpkin bread has been a beloved baked good for generations. Originally inspired by early American settlers who used pumpkin in various dishes, this recipe transforms the humble squash into a moist, tender loaf packed with rich spices. Whether you’re enjoying it with a hot cup of coffee, serving it at a holiday gathering, or just craving a comforting snack, this pumpkin bread is guaranteed to be a hit.

Why I Love This Recipe

Pumpkin bread is the perfect blend of soft, moist texture and warm, spiced flavor. Unlike some other quick breads, it’s never dry or crumbly. Instead, it has a tender, almost cake-like crumb with just the right amount of density.

The best part? It’s incredibly easy to make. You don’t need any fancy equipment—just a bowl, a whisk, and a loaf pan. The batter comes together in minutes, making it ideal for a last-minute bake when you want something sweet but homemade.

Another reason this recipe is a favorite is its versatility. You can keep it classic, or add mix-ins like chocolate chips, walnuts, or dried cranberries. It also tastes even better the next day, when the flavors have had time to meld together. Whether eaten plain, slathered with butter, or paired with cream cheese, this pumpkin bread is pure comfort in every bite.

Ingredients for Pumpkin Bread

To make the perfect loaf of pumpkin bread, you’ll need a few key ingredients. Each one plays an essential role in achieving the best texture and flavor.

Dry Ingredients:

• All-purpose flour (2 cups): The base of the bread, giving it structure.
• Baking soda (1 teaspoon): Helps the bread rise properly.
• Baking powder (1 teaspoon): Adds extra lift for a lighter texture.
• Salt (½ teaspoon): Balances the sweetness and enhances the flavors.
• Ground cinnamon (2 teaspoons): The star spice that gives pumpkin bread its signature warmth.
• Ground nutmeg (½ teaspoon): Adds a subtle, nutty depth.
• Ground cloves (¼ teaspoon): A little goes a long way in adding richness.
• Ground ginger (½ teaspoon): Brings a slight zing to the mix.

Wet Ingredients:

• Pumpkin puree (1 cup): The key ingredient that makes the bread moist and flavorful.
• Granulated sugar (¾ cup): Sweetens the bread without overpowering the spices.
• Brown sugar (½ cup, packed): Adds a deeper, caramel-like sweetness.
• Vegetable oil (½ cup): Keeps the bread soft and moist.
• Eggs (2 large): Help bind the ingredients together and create a tender crumb.
• Vanilla extract (1 teaspoon): Enhances the overall flavor.
• Milk (¼ cup): Ensures the batter stays smooth and creates a soft texture.

Optional Add-ins:

• Chocolate chips (½ cup): For a sweet, melty touch.
• Chopped walnuts (½ cup): Adds crunch and nuttiness.
• Dried cranberries (¼ cup): A tart contrast to the sweetness.

How Much Time Will You Need?

Making pumpkin bread is simple and doesn’t require much time:

• Prep Time: 10 minutes
• Baking Time: 55-60 minutes
• Cooling Time: 15 minutes
• Total Time: About 1 hour 15 minutes

This recipe is perfect for a weekend bake or a quick weekday treat when you want something homemade without spending hours in the kitchen.

How to Make Pumpkin Bread

Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the spices with the flour ensures they distribute evenly throughout the batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk. Stir until smooth and well combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix—stop as soon as there are no visible streaks of flour. Overmixing can make the bread dense.

Step 5: Add Mix-ins (Optional)

If using chocolate chips, nuts, or cranberries, fold them into the batter at this stage.

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.

Substitutions

• Flour Alternative: Swap all-purpose flour with whole wheat flour for a heartier texture. Use a 1:1 gluten-free baking blend for a gluten-free version.
• Oil Substitute: Use melted butter or coconut oil instead of vegetable oil for a richer flavor.
• Egg-Free Version: Replace eggs with ½ cup of unsweetened applesauce or two flax eggs (2 tbsp flaxseed meal + 6 tbsp water).
• Milk Alternative: Use almond milk, oat milk, or coconut milk for a dairy-free option.
• Lower Sugar: Reduce the granulated sugar to ½ cup or replace it with honey or maple syrup.

Best Side Dishes for Pumpkin Bread

Pair your pumpkin bread with these delicious accompaniments:

1. Whipped Maple Butter – A creamy, lightly sweetened spread that enhances the warm spices.
2. Greek Yogurt with Honey – Adds a protein boost and balances the sweetness.
3. Hot Apple Cider – A cozy drink that complements the fall flavors perfectly.

Serving and Presentation Tips

Pumpkin bread is delicious on its own, but a little extra effort in presentation can make it even more enjoyable. Here’s how to serve it beautifully:

• Slice Evenly: Use a serrated knife to cut clean slices. Let the bread cool completely before slicing to avoid crumbling.
• Add a Topping: A dusting of powdered sugar or a drizzle of maple glaze can elevate the look and taste.
• Serve Warm: Lightly toast a slice and top it with butter, cream cheese, or a drizzle of honey for a comforting treat.
• Pair with a Drink: Pumpkin bread goes well with coffee, chai tea, or warm spiced cider for a cozy experience.

For special occasions, arrange slices on a wooden board with a small dish of whipped maple butter and a few cinnamon sticks for a rustic, inviting presentation.

Tips and Tricks to Make This Recipe Even Better

1. Use Pure Pumpkin Puree, Not Pumpkin Pie Filling

Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the bread. Always use 100% pure pumpkin puree for the best texture and flavor.

2. Don’t Overmix the Batter

Overmixing develops too much gluten, making the bread dense and tough. Stir until the ingredients are just combined—some lumps are okay.

3. Boost the Flavor with Fresh Spices

For the most aromatic pumpkin bread, use freshly ground spices instead of pre-ground ones. Toasting whole cloves and grinding them can add an extra depth of flavor.

4. Let the Bread Rest Before Slicing

Pumpkin bread tastes even better after a few hours as the flavors meld. If you can, bake it the night before and let it sit overnight for the best texture.

5. Try a Brown Butter Glaze

A simple brown butter glaze made with butter, powdered sugar, and milk adds a rich, nutty twist to the bread.

Common Mistakes to Avoid

1. Using Too Much Flour

If you scoop the flour directly from the bag, you might end up using too much. Instead, spoon the flour into the measuring cup and level it off.

2. Not Greasing the Pan Properly

A stuck loaf is frustrating. Grease the pan thoroughly or line it with parchment paper to ensure easy removal.

3. Baking at the Wrong Temperature

An oven that’s too hot can cause the outside to cook too quickly while leaving the center underbaked. Always preheat the oven and use an oven thermometer for accuracy.

4. Cutting the Bread Too Soon

Warm pumpkin bread may fall apart when sliced too early. Let it cool for at least 15 minutes in the pan and another 20-30 minutes on a wire rack before cutting.

How to Store It

At Room Temperature:

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.

In the Refrigerator:

For longer storage, refrigerate the bread in an airtight container. It will last up to a week. Warm slices in the microwave for 10-15 seconds before serving.

In the Freezer:

Pumpkin bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. To thaw, leave at room temperature for a few hours or microwave slices for 20-30 seconds.

FAQ

1. Can I make this recipe vegan?

Yes! Replace the eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use non-dairy milk.

2. Can I use fresh pumpkin instead of canned?

Absolutely. Roast and puree fresh pumpkin, then strain any excess liquid before using it in the recipe.

3. Why is my pumpkin bread dense?

Overmixing the batter or using too much flour can make it dense. Measure the flour correctly and mix until just combined.

4. How do I make pumpkin muffins instead of bread?

Pour the batter into a lined muffin tin and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

5. Can I add a streusel topping?

Yes! Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, and ½ tsp cinnamon. Sprinkle on top before baking for a crunchy, sweet finish.

Print