Pumpkin Bread

Why You’ll Love This Recipe

Pumpkin Bread is a cozy, moist quick bread full of warm spices and rich pumpkin flavor—perfect for fall baking or year-round comfort. Whether enjoyed plain, with butter, or a sweet glaze, this easy-to-make loaf delivers the perfect balance of sweetness and spice in every bite. It’s great for breakfast, dessert, or gifting during the holidays.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flour
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
ground ginger
ground cloves (optional)
eggs
granulated sugar
brown sugar
pumpkin purée (not pumpkin pie filling)
vegetable oil or melted butter
vanilla extract
milk or water (optional, for moisture)

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.

In another bowl, beat eggs, granulated sugar, and brown sugar until well combined. Add pumpkin purée, oil, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Add a splash of milk or water if the batter seems too thick.

Pour batter into the prepared pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Preparation time: 10 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 40 minutes

Variations

Add chocolate chips or chopped nuts to the batter.
Top with a cinnamon-sugar streusel before baking.
Use maple glaze or cream cheese icing for extra sweetness.
Swap half the oil with applesauce for a lighter version.
Make mini loaves or muffins and adjust baking time accordingly.

storage/reheating

Store wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze slices or the whole loaf for up to 2 months. Thaw overnight before serving.
Warm slices in the microwave for 10–15 seconds for fresh-baked flavor.

FAQs

Can I use fresh pumpkin?
Yes, just make sure it’s puréed and well-drained for the right texture.

Is canned pumpkin pie filling okay?
No, use pure pumpkin purée—pie filling contains added sugar and spices.

Why is my bread too dense?
Overmixing or using too much pumpkin can cause density—mix just until combined.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I reduce the sugar?
Yes, reduce slightly if desired, though it may affect texture and flavor.

Can I use olive or coconut oil?
Yes, both are great alternatives to vegetable oil.

What should I serve it with?
Delicious plain, with butter, or a smear of cream cheese.

Why did it crack on top?
This is normal for quick breads and adds to its rustic charm.

Can I double the recipe?
Yes, make two loaves or bake in a 9×13-inch pan and adjust the time.

Can I add raisins or dried cranberries?
Absolutely—they add great texture and sweetness.

Conclusion

Pumpkin Bread is a classic, comforting bake that’s easy to make and full of seasonal flavor. With its moist crumb and aromatic spices, it’s a perfect treat for cozy mornings, festive gatherings, or a simple homemade gift. Whether you enjoy it warm from the oven or toasted with butter, this timeless recipe is sure to become a fall favorite.

Print