Description

A classic pumpkin bread that’s ultra-moist, perfectly spiced, and irresistibly tender. This one-bowl wonder brings together pumpkin purée, brown sugar, warm spices, and buttermilk for the ultimate fall loaf. It’s easy to make, deeply flavorful, and stays moist for days—perfect for breakfast, gifting, or cozy afternoon snacks. Best of all, it freezes beautifully and adapts easily with your favorite add-ins. Whether you’re a baking beginner or seasoned pro, this is the only pumpkin bread recipe you’ll need.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground clove
¼ teaspoon ground ginger
1 cup (220g) pumpkin purée (not pumpkin pie filling)
¾ cup (150g) light brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a large mixing bowl, whisk together the pumpkin purée, sugars, eggs, oil, buttermilk, and vanilla until smooth.
Sift in the flour, baking soda, baking powder, salt, and spices.
Fold gently until the batter is just combined—don’t overmix.
Pour into prepared pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
Let cool in the pan for 10–15 minutes before transferring to a wire rack.
Cool completely before slicing.

Notes

Letting the batter rest 10 minutes before baking helps deepen flavor.

Optional add-ins: ½ cup chocolate chips or chopped walnuts.

Make it gluten-free with a 1:1 GF baking flour.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 loaf (10 slices)
Calories: 270