Pumpkin Bread Recipe

If you’re searching for the very best pumpkin bread recipe out there, look no further! This loaf is absolutely dreamy—ultra moist, bursting with cozy cinnamon and nutmeg, and just the right touch of sweetness. Every bite is soft, fluffy, and fragrant, with a rich pumpkin flavor that screams "fall comfort."

What makes this pumpkin bread a must-try? It’s next-level easy. Just stir everything together in minutes—no mixer required! Perfect for breakfast, a holiday brunch, or as a sweet snack with coffee or tea.

I make this every autumn when the air turns crisp—it’s become a beloved family tradition. One slice and you’ll see why we can’t get enough!

Why You'll Love This Recipe

• Super Moist Texture: Every bite is soft, tender, and perfectly rich thanks to real pumpkin purée.
• Warm Fall Spices: Cinnamon, nutmeg, and cloves fill your kitchen with cozy aromas and flavor.
• No-Fuss Prep: Just one bowl and pantry staples—no mixer, no complicated steps!
• Perfect for Any Occasion: Make-ahead friendly, great for breakfast, gifting, or holiday gatherings.

Key Ingredients for Pumpkin Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Purée

Pumpkin purée is the star of this bread, giving it that classic autumn flavor and irresistibly moist crumb. You can use canned pumpkin purée for ultimate convenience—just don’t confuse it with pumpkin pie filling, which has added sugar and spices! Homemade roasted pumpkin purée also works if you want a slightly fresher taste and texture.

Warm Spices

Cinnamon, nutmeg, and cloves bring classic fall warmth and depth to the bread. These spices infuse every bite with cozy, fragrant notes. If you’re out of nutmeg or cloves, pumpkin pie spice blend is a great substitute—just use about 2 teaspoons to replace all three.

Brown Sugar

Using brown sugar not only sweetens the bread but also adds lovely caramel-like depth. Light or dark brown sugar both work well. In a pinch, white granulated sugar can be used, but the flavor will be a bit lighter.

Neutral Oil

Oil keeps the bread extra moist and tender, even days after baking. I recommend vegetable, canola, or melted coconut oil. If you prefer, you can use melted butter for a richer, more indulgent flavor.

All-Purpose Flour

All-purpose flour gives just the right structure for a cake-like quick bread. Feel free to swap in up to half whole wheat flour for extra fiber, but know the texture may be a little denser.

Instructions for Pumpkin Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan & Oven

Start by preheating your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy release.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This step helps distribute the spices evenly throughout the bread.

Whisk the Wet Ingredients

In another bowl, whisk the brown sugar and oil until well combined. Add the eggs one at a time, whisking well after each. Stir in the pumpkin purée, milk, and vanilla extract until everything is smooth and creamy.

Combine and Fold

Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon just until the last streaks of flour disappear. If you’re adding nuts or chocolate chips, fold them in now—don’t overmix!

Bake

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover with foil for the last 10 minutes.

Cool & Enjoy

Let your pumpkin bread cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely before slicing. Slice and savor every cozy bite!

Recipe Variations

Make It Gluten-Free

Craving pumpkin bread without gluten? Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture will stay soft and delicious—just check that your blend includes xanthan gum for structure.

Lighten It Up

Want a lighter option? Replace half the oil with unsweetened applesauce. This keeps things moist and tender with less fat and a gentle fruity sweetness.

Add a Crunch

Try folding in chopped pecans, walnuts, or pumpkin seeds for irresistible crunch and nutty flavor. You could even sprinkle them on top before baking for a decorative finish.

Chocolate Swirl

Craving chocolate? Swirl in 1/2 cup chocolate chips or chunks for a decadent twist. Dark, milk, or white chocolate all taste fantastic against the spiced pumpkin background.

Vegan Pumpkin Bread

For a vegan loaf, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and your favorite unsweetened non-dairy milk. Use coconut oil or any neutral oil, and check your chocolate chips if adding!

Serving Suggestions

Pumpkin bread is a treat all on its own, but it’s even tastier with a pat of butter or a smear of cream cheese. For a special touch, dust with powdered sugar or drizzle with maple glaze. Pair slices with strong coffee, spiced tea, or even a scoop of vanilla ice cream for dessert. It’s also amazing toasted for breakfast alongside fresh fruit or Greek yogurt!

Storage and Reheating

Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, slice and freeze the bread in an airtight container for up to 2 months—just thaw at room temperature. To reheat, microwave slices for 10-15 seconds or toast lightly for a fresh-baked taste.

Frequently Asked Questions About Pumpkin Bread Recipe (FAQ)

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just roast and purée your pumpkin, then measure out 1 cup. If it’s watery, blot with a paper towel before using.

Q: How do I know when my pumpkin bread is done?
A: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready. If you see wet batter, bake a bit longer.

Q: Can I make muffins with this recipe?
A: Yes! Divide the batter among muffin cups and bake at 350°F for 18-22 minutes.

Q: Why did my bread sink in the middle?
A: Usually, this happens if the batter is overmixed or the bread is underbaked. Make sure to gently mix and test with a toothpick.

Warm, moist, and full of spice—this pumpkin bread recipe always steals the show! I can’t wait for you to try it. If you bake a loaf, let me know how it turned out by leaving a comment or rating below. Happy baking!