If you’re craving a cozy, warmly spiced treat that feels like a hug in loaf form, this Pumpkin Bread Recipe is your new best friend. Bursting with autumnal flavors like cinnamon, nutmeg, and a hint of cloves, it’s perfectly moist and tender thanks to the pumpkin purée and just the right touch of oil. Whether you’re baking for a family breakfast, a Sunday dessert, or just because you deserve a little homemade love, this pumpkin bread offers that irresistible sweet spice combo that makes every bite unforgettable.
Ingredients You’ll Need
The beauty of this Pumpkin Bread Recipe is that it relies on simple, pantry-friendly ingredients that come together effortlessly. Each one plays a special role: spices bring warmth, pumpkin adds moisture and color, and the sugars deliver sweetness with balance.
- 1 3/4 cups all-purpose flour: The foundation for a tender crumb that holds all those flavors together.
- 1 teaspoon baking soda: Helps the bread rise and become perfectly fluffy.
- 1/2 teaspoon baking powder: Adds extra lift for a lighter texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the spices.
- 1 teaspoon ground cinnamon: The star spice that defines the autumn vibe.
- 1/2 teaspoon ground nutmeg: Adds a warm, nutty depth.
- 1/4 teaspoon ground cloves: A subtle hint that makes the flavor complex and cozy.
- 1/4 teaspoon ground ginger: A gentle kick that brightens the spice mix.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 1 cup granulated sugar: Sweetens the bread without overpowering.
- 1/2 cup packed brown sugar: Adds rich, caramel notes and extra moisture.
- 2 large eggs: Bind everything together and build structure.
- 1 cup canned pumpkin purée: Infuses the bread with moisture, flavor, and that stunning orange hue.
- 1/4 cup milk: Lightens the batter for a soft, tender crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors with a sweet, aromatic touch.
How to Make Pumpkin Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This sets the perfect baking temperature to help your pumpkin bread rise and develop that golden crust. Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick. For an easy release, you can line it with parchment paper instead.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and the aromatic spices—cinnamon, nutmeg, cloves, and ginger. Mixing them beforehand ensures the flavors are evenly distributed throughout the bread, giving every bite that perfect spiced punch.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the vegetable oil with the granulated and brown sugars until smooth and well combined. Add the eggs one at a time, mixing after each addition, then stir in the pumpkin purée, milk, and vanilla extract. This blend is the creamy, flavorful heart of your pumpkin bread.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring gently just until you don’t see any more flour. Resist the temptation to overmix—this keeps your bread tender and prevents it from getting tough.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Pop it into your hot oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this waiting time is worth it!
How to Serve Pumpkin Bread Recipe
Garnishes
Serving your pumpkin bread doesn’t have to be plain. A dusting of powdered sugar, a smear of cream cheese frosting, or a drizzle of honey can add an extra layer of deliciousness. Toasted pecans or a handful of chocolate chips on top cozy up the flavors beautifully.
Side Dishes
This bread shines on its own but pairs wonderfully with a hot cup of coffee, chai tea, or warm apple cider. For a more substantial treat, serve alongside fresh fruit or a dollop of Greek yogurt for a balanced breakfast or snack.
Creative Ways to Present
Try cutting the pumpkin bread into cubes and serving it as part of a fall-themed bread pudding. Or slice it thick, spread warm butter and cinnamon sugar for a simple yet indulgent treat. It also makes a charming gift when wrapped in parchment paper and tied with rustic twine—sharing your favorite Pumpkin Bread Recipe is a lovely way to spread warmth!
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin bread stays moist and fresh when kept in an airtight container at room temperature for up to 3 days. For longer storage, moving it to the fridge can extend its life to about a week, although room temperature is best for maintaining that soft texture.
Freezing
This Pumpkin Bread Recipe freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
To bring your pumpkin bread back to life, warming a slice in the microwave for 15-20 seconds works wonders. You can also toast slices lightly to revive the crumb’s softness and bring out those enticing spices.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, you can! Just roast and mash fresh pumpkin well before measuring 1 cup for your recipe. Make sure it’s drained of excess moisture to keep the bread from becoming soggy.
Is this Pumpkin Bread Recipe suitable for gluten-free diets?
This particular recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can substitute a gluten-free flour blend cup-for-cup to make a gluten-friendly version, just watch the texture closely as it may vary slightly.
Can I add nuts or chocolate chips?
Absolutely! Adding 1/2 cup of chopped nuts like walnuts or pecans, or chocolate chips, is a fantastic way to add texture and flavor. Fold them into the batter just before pouring it into the pan.
What can I substitute for vegetable oil?
You can use melted coconut oil or even unsweetened applesauce for a lighter option, though applesauce might slightly change the texture and sweetness of the bread.
How do I know when the bread is fully baked?
The best test is to insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, your pumpkin bread is perfectly baked and ready to enjoy.
Final Thoughts
This Pumpkin Bread Recipe truly captures the essence of fall baking with every moist, spiced bite. It’s such a comforting, versatile loaf—ideal for gifting, sharing, or treating yourself on a crisp morning. I can’t wait for you to savor this recipe and see how quickly it becomes a favorite in your kitchen too. Happy baking!
Print
Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Bread is a perfect fall treat, combining warm spices with rich pumpkin purée. Easy to make and ideal for breakfast or dessert, it results in a tender loaf packed with autumnal flavors.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, then incorporate pumpkin purée, milk, and vanilla extract, mixing until the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredient mixture, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra texture, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- This bread freezes well—wrap tightly in plastic wrap and store in the freezer for up to 3 months.
