Pumpkin Bread Recipe

Nothing says comfort like the warm, spiced aroma of pumpkin bread baking in the oven. Whether you’re prepping for Thanksgiving, a cozy weekend breakfast, or just want to bring the taste of fall into your kitchen, this pumpkin bread recipe hits every note. It’s quick to prepare, uses pantry-friendly ingredients, and bakes up into two golden loaves that slice beautifully. Unlike other versions that can be dry or bland, this one packs in flavor thanks to a perfect spice blend and a rich pumpkin base.

Don’t miss our Simple Cake to pair with this pumpkin bread for a full seasonal experience.

Table of Contents

Table of Contents

Why You’ll Love This Pumpkin Bread Recipe

• Quick & Easy – No mixer needed if you’re up for a little elbow grease
• Pantry Staples – All ingredients are likely already in your kitchen
• Perfect Texture – Moist, tender crumb without being overly dense
• Crowd-Pleaser – Makes two loaves, ideal for sharing or freezing
• Unbeatable Flavor – Balanced blend of spices and deep pumpkin taste

Unlike many recipes that skimp on butter or use too much sugar, this version gets the ratio just right, resulting in a moist, flavorful bread with a fine crumb that slices cleanly. Serve it warm with a pat of salted butter or gift it during the holidays—either way, it delivers pure fall nostalgia.

Ingredients Needed

Dry Ingredients:

• 2 cups all-purpose flour – Spoon into measuring cup and level for accuracy
• ½ teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves – For that deep, warm spice
• 1 teaspoon ground cinnamon – Classic fall flavor
• 1 teaspoon ground nutmeg – Adds subtle nuttiness

Wet Ingredients:

• ¾ cup (1½ sticks) unsalted butter, softened – Let it come to room temperature
• 2 cups granulated sugar – White sugar works best here
• 2 large eggs, room temperature – Helps with even mixing
• 1 can (15 oz) 100% pure pumpkin – I recommend Libby’s for consistent results

Tip: Make sure not to use pumpkin pie filling—look for pure pumpkin puree only.

How to Make Pumpkin Bread

1. Preheat and Prep

Preheat your oven to 325°F (163°C). Position a rack in the center of the oven. Generously butter two 8 x 4-inch loaf pans and dust with flour. Alternatively, coat them using a flour-based baking spray like Pam with Flour or Baker’s Joy.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Salt
• Baking soda
• Baking powder
• Cloves
• Cinnamon
• Nutmeg

Whisking helps evenly distribute the leavening agents and spices.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until just blended. This step creates air pockets that help the bread rise.

4. Add Eggs and Pumpkin

Add the eggs one at a time, beating well after each addition. Once combined, mix in the canned pumpkin. The batter may look a bit curdled or grainy—don’t worry, that’s totally normal and will smooth out once the flour is added.

5. Combine Wet and Dry

Reduce mixer speed to low and gradually add the dry ingredients. Mix just until no flour streaks remain. Avoid overmixing to prevent toughness.

6. Pour and Bake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the loaves rest in their pans for 10 minutes. Then gently turn them out onto a wire rack and cool completely before slicing.

For best results, wrap tightly in foil and let sit overnight before cutting—it intensifies the flavor and improves texture.

Serving and Storage Tips

Serving Suggestions:

• Enjoy warm with salted butter, cream cheese, or honey
• Toast slices and top with pumpkin spice cream cheese spread
• Serve alongside coffee, chai, or a vanilla latte
• Use it as a base for pumpkin bread French toast

Storage Instructions:

• Store tightly wrapped at room temperature for up to 3 days
• Refrigerate for up to 1 week – let it come to room temp before serving
• Freeze individual slices or whole loaves wrapped in foil + plastic wrap for up to 3 months
• To reheat: Warm in microwave for 10–15 seconds or in the oven at 300°F for 5–7 minutes

Helpful Notes

• Don’t overmix the batter—this can make the bread dense or tough
• Room-temperature ingredients mix more evenly, leading to better texture
• Want to add a twist? Mix in ½ cup chopped walnuts, pecans, or chocolate chips
• For a bakery-style finish, sprinkle the tops with coarse turbinado sugar before baking
• This recipe is naturally dairy-free if you substitute plant-based butter
• Add a touch of orange zest for a subtle citrus undertone
• Works well as muffins—adjust baking time to 20–25 minutes

Conclusion

This pumpkin bread isn’t just a recipe—it’s a slice of fall comfort, baked into perfection. From its soft texture to its rich aroma, every bite delivers a cozy reminder of everything we love about autumn. Whether you’re baking it for guests or hoarding both loaves for yourself (we won’t judge), it’s bound to impress.

Tried this recipe? Please leave a comment and a 5-star rating below to let us know what you thought!
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What toppings or add-ins do you use? Let us know your favorite variations in the comments!

Frequently Asked Questions (FAQ)

Can I substitute fresh pumpkin for canned pumpkin?

Yes, but make sure it’s cooked and very well-puréed. Canned pumpkin has a consistent texture and moisture level, which helps the bread bake evenly. If using fresh, drain any excess liquid.

How can I make this pumpkin bread gluten-free?

Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Avoid using almond or coconut flour alone, as they won’t work in this recipe without other modifications.

Can I reduce the sugar?

You can reduce the sugar by about ½ cup, but note that it will slightly change the moisture and flavor balance.

Is this pumpkin bread freezer-friendly?

Absolutely. Wrap the loaf or slices in foil and then plastic wrap. Store in a freezer-safe bag for up to 3 months.

Why did my pumpkin bread sink in the middle?

Most likely, the batter was overmixed or underbaked. Always check doneness with a toothpick, and avoid opening the oven too early.