Imagine slicing into a perfectly moist loaf of pumpkin bread, with its spiced aroma filling your kitchen and a tender crumb that almost melts in your mouth. This classic Pumpkin Bread recipe is my go-to every autumn (and honestly, all year), because it’s easy to make and always delivers cozy, irresistible flavor. Whether you’re pairing it with your morning coffee or sharing a thick slice with friends, this is one of those bakes that turns ordinary moments into little celebrations. If you’re searching for the ultimate homemade Pumpkin Bread, you’ve just found a favorite.

Ingredients You’ll Need

The magic of Pumpkin Bread comes from simple ingredients that each play a starring role. Every component brings something special, from the lush puree that gives moistness and body, to the warm spices that make every bite feel like a hug. Here’s what you’ll need—and why.

All-purpose flour: Gives the bread structure without making it dense, ensuring a soft, tender crumb.
Baking soda: Provides the lift that makes your Pumpkin Bread rise beautifully in the oven.
Ground cinnamon: Adds warmth and an essential spice kick that defines Pumpkin Bread’s cozy flavor.
Ground nutmeg: Lends a hint of earthiness and depth to the spice blend.
Ground cloves: Brings a subtle, aromatic richness that punches up the fall flavor.
Ground ginger: Offers a sharp, zesty note that balances the sweetness.
Salt: Brightens every other flavor and keeps things from tasting flat.
Canned pumpkin puree: The key to moistness, color, and that delicious pumpkin flavor—make sure it’s 100% puree, not pie filling!
Vegetable oil: Keeps your bread super moist and makes it stay fresh for days.
Large eggs: Bind everything together while adding richness.
Granulated sugar: Sweetens the loaf and gives it a classic crumb.
Brown sugar: Adds a hint of molasses flavor and a touch of extra moisture.
Milk: Helps to blend the batter for a soft and delicate texture.
Vanilla extract: Rounds out the flavors and adds a lovely, aromatic note.

How to Make Pumpkin Bread

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan—this ensures that your Pumpkin Bread releases effortlessly after baking and gets that golden crust along the edges. Little prep steps like this make all the difference for a flawless loaf.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Each spice is crucial here, so give them a good whisk to distribute everything evenly, leading to a consistently spiced Pumpkin Bread in every bite, not just random bursts!

Step 3: Combine Wet Ingredients

In a larger bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until you have a smooth, creamy mixture. This base guarantees your bread will be moist, flavorful, and just sweet enough—the pumpkin puree and oil bring lots of moisture, while the sugars add balance.

Step 4: Mix Wet and Dry for the Perfect Batter

Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix—overworking the batter can make the bread tough. At this point, you can also fold in a handful of chocolate chips or nuts if you want extra texture. Your batter should look thick and glossy, with those autumn spices wafting up already.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top will crack a little (that’s what you want!), and your kitchen will smell absolutely divine.

Step 6: Cool and Slice

Let the warm Pumpkin Bread cool in the pan for 10 minutes to set. Then carefully transfer it to a wire rack to cool completely. This patience pays off—it will slice much cleaner, and the flavors settle beautifully. Now comes the best part: Serve up thick slices and enjoy!

How to Serve Pumpkin Bread

Garnishes

Dress up your Pumpkin Bread with a dusting of powdered sugar for an elegant touch, or spread a little creamy butter or tangy cream cheese for extra richness. If you’re feeling festive, a sprinkle of cinnamon sugar or a drizzle of simple vanilla glaze never hurts!

Side Dishes

I love pairing Pumpkin Bread with a cup of strong coffee or a chai latte—it enhances those warming spices. For a brunch spread, add fresh fruit, Greek yogurt, or even scrambled eggs for balance. This bread easily shifts from sweet snack to cozy breakfast centerpiece.

Creative Ways to Present

Turn slices of Pumpkin Bread into beautiful breakfast parfaits by layering with vanilla yogurt and granola. Or, cut small cubes and skewer them with fruit for easy party bites. You can even toast slices and top with almond butter or apple slices for a quick snack.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Bread fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It actually gets even more delicious on the second day, as the flavors deepen and the crumb stays soft. Enjoy within 3 days for the best texture and taste.

Freezing

Pumpkin Bread freezes beautifully! Once completely cool, wrap the whole loaf (or individual slices) in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature, and your bread will taste freshly baked.

Reheating

To revive that just-baked warmth, pop a slice of Pumpkin Bread in the microwave for 10–15 seconds or toast it gently in a toaster oven. The aroma returns instantly, and the crumb stays wonderfully soft and moist.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure your homemade puree is thick and not too watery—drain off any excess liquid. Fresh pumpkin can add a delicate flavor, but canned puree is wonderfully consistent and convenient for perfect Pumpkin Bread every time.

What if I don’t have all the spices listed?

No worries! You can swap in a pumpkin pie spice blend (about 2 1/2 to 3 teaspoons) for the cinnamon, nutmeg, cloves, and ginger. The flavor will be a bit different but still delicious and full of autumn warmth.

Can I make this Pumpkin Bread gluten-free?

Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Double-check that your blend contains xanthan gum for binding, and keep an eye on the baking time—it might need a few extra minutes.

How do I know when Pumpkin Bread is done baking?

Insert a toothpick or thin skewer into the center of the loaf; if it comes out clean or with a few moist crumbs (not sticky batter), your bread is perfectly baked. Don’t worry if the top has a crack—that’s the hallmark of a classic Pumpkin Bread!

Can I add extras like nuts or chocolate chips?

Of course! Fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips with the dry and wet ingredients. These add-ins give an irresistible crunch or melty bits throughout the bread, making it even more special.

Final Thoughts

Once you try this Pumpkin Bread, it’s bound to become a staple in your kitchen, no matter the season. It’s equal parts simple and satisfying, with all the cozy flavors you crave. Gather your ingredients, bake a loaf, and enjoy the unmistakable comfort of homemade Pumpkin Bread—you’ll be glad you did!

Pumpkin Bread Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with this deliciously moist Pumpkin Bread. Perfect for breakfast or as a snack, this easy-to-make recipe will fill your home with the cozy aroma of cinnamon and spices.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients:

1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/4 cups granulated sugar
1/4 cup brown sugar
1/4 cup milk
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, oil, eggs, sugars, milk, and vanilla until smooth.
Combine & Bake: Gradually add dry ingredients to wet, stir until just combined. Pour into pan, bake 55–65 mins.
Cool & Serve: Let bread cool in pan for 10 mins, then transfer to a wire rack to cool completely.

Notes

You can add 1/2 cup chopped nuts or chocolate chips for extra texture.
This bread tastes even better the next day once the flavors have developed.
Store tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American