Pumpkin Bread Recipe delivers a moist, tender loaf with warm cinnamon spice, deep pumpkin flavor, and a cozy brown sugar edge. It suits busy bakers and fall fans, and it takes about 1 hour 20 minutes from start to slice. I bake a loaf the moment the first chilly breeze taps my kitchen window.
Why Choose This Pumpkin Bread Recipe
Pumpkin Bread Recipe fans want plush texture, bold pumpkin, and a slice that stays tender for days. This version uses pantry staples, no mixer, and a balanced spice blend that hits cozy without overpowering the pumpkin.
I tested oils, sugars, and bake times so you get a tall dome, a fine crumb, and clean slices. The batter comes together in one bowl, and you can swap in pumpkin pie spice if your spice cabinet looks a little sleepy.
Ingredients You Need
- All-purpose flour: 1 3/4 cups or 220 g
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Shortcut: use 2 1/2 teaspoons pumpkin pie spice in place of the individual spices.
- Pumpkin puree: 1 cup, not pumpkin pie mix
- Brand note: Libby’s gives consistent thickness. If your puree looks watery, blot it with paper towels.
- Granulated sugar: 2/3 cup
- Packed brown sugar: 1/2 cup
- Neutral oil: 1/2 cup, such as canola or grapeseed
- Sub: use melted coconut oil or melted butter. Butter adds flavor but the loaf dries a bit faster.
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Optional add-ins: 3/4 cup chocolate chips, chopped walnuts or pecans, or 1/2 cup dried cranberries
Equipment:
- 9 by 5 inch loaf pan
- Parchment paper and cooking spray
- Two mixing bowls, whisk, rubber spatula
- Cooling rack
- Toothpick or thin skewer
- Kitchen scale optional for accuracy
How to Make Pumpkin Bread Recipe
1: Prep the pan and oven, 10 minutes
- Heat the oven to 350 degrees F.
- Line a 9 by 5 inch loaf pan with a parchment sling and spray the sides. The sling helps you lift the loaf cleanly.
2: Mix the dry ingredients, 2 minutes
- Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Break up any spice clumps so the flavor distributes evenly.
3: Whisk the wet ingredients, 2 to 3 minutes
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
- Scrape the bowl so no sugar pockets hide along the edges.
4: Combine, 30 seconds
- Add the dry mix to the wet mix.
- Fold with a spatula until the flour disappears. Stop as soon as the streaks go away. A few small lumps keep the crumb tender.
- Fold in any add-ins.
5: Fill and bake, 55 to 65 minutes
- Pour the batter into the pan and smooth the top.
- Bake on the center rack 55 to 65 minutes. Check at 50 minutes and tent loosely with foil if the top browns too fast.
- Check doneness with a toothpick near the center. It should come out with a few moist crumbs, not wet batter.
6: Cool and slice, 20 to 30 minutes
- Set the pan on a rack for 10 to 15 minutes, then lift the loaf out by the parchment.
- Cool another 15 minutes before slicing so the crumb sets and slices stay neat.
Tips & Common Mistakes
- Measure flour correctly. Fluff, spoon, and level, or weigh 220 g, so the loaf stays soft.
- Use pumpkin puree, not pumpkin pie mix. Pie mix contains sugar and spices and throws off the balance.
- Keep the batter slightly lumpy. Smooth batter signals overmixing and a tough crumb.
- Choose oil for extra moisture. Butter tastes great but yields a slightly denser slice.
- Check spices for freshness. Flat spices mute the pumpkin flavor.
- Tent with foil if the top browns early. Protect the crust while the center finishes.
- Do not slice hot. Let the loaf rest so steam does not collapse the crumb.
- Bake in a light metal pan. Dark pans brown faster, so start checking 5 minutes early.
Variations I’ve Tried
- Chocolate chip pumpkin bread: fold in 3/4 cup chocolate chips and a pinch of espresso powder.
- Walnut or pecan crunch: add 3/4 cup toasted nuts and sprinkle a few on top.
- Streusel top: rub 2 tablespoons cold butter with 1/4 cup flour, 1/4 cup brown sugar, and a pinch of cinnamon, then scatter over the batter.
- Maple glaze: whisk 1/2 cup powdered sugar with 1 to 2 tablespoons maple syrup and a tiny pinch of salt, then drizzle over a cooled loaf.
- Whole wheat twist: swap 1/2 cup of the all-purpose flour for white whole wheat flour.
- Gluten-free swap: use a 1:1 gluten-free baking blend and let the batter rest 10 minutes before baking.
- Muffins or minis: bake standard muffins 20 to 23 minutes, mini loaves 30 to 35 minutes.
How to Serve
Slice while warm and add a pat of salted butter or a swipe of cream cheese. Pair with hot coffee, a latte, or a chai for peak cozy vibes. For a fun breakfast, toast a slice and drizzle a touch of maple syrup or honey. Leftovers make excellent French toast, and they hold their shape like champs.
Make-Ahead and Storage
- Room temp: Wrap the cooled loaf in plastic or store slices in an airtight container for up to 3 days.
- Fridge: Store tightly wrapped for up to 1 week. Bring slices to room temp or warm them before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic, then place in a freezer bag for up to 3 months. Label the date so you win future you’s breakfast.
- Reheat: Warm slices in the microwave for 10 to 15 seconds or in a toaster on low. This refreshes moisture and perks up the crumb.
Pumpkin Bread Recipe
Pumpkin Bread is a moist, lightly spiced quick bread made with pumpkin puree, perfect for breakfast, dessert, or an autumn snack.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a separate medium bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no dry streaks of flour remain. Do not overmix.
- Fold in the nuts and/or chocolate chips if using, distributing them evenly through the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the pan from the oven and let the pumpkin bread cool in the pan for about 10–15 minutes.
- Carefully transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
Nutrition Information
Approximate per 1 slice (1/12 of loaf): 250–270 calories; fat 11 g; saturated fat 2 g; carbohydrates 37 g; fiber 2 g; sugars 21 g; protein 4 g; sodium 230 mg. Values will vary based on brands, optional add-ins, and portion size.
Approximate per 1 slice (1/12 of loaf): 250–270 calories; fat 11 g; saturated fat 2 g; carbohydrates 37 g; fiber 2 g; sugars 21 g; protein 4 g; sodium 230 mg. Values will vary based on brands, optional add-ins, and portion size.