The smell of pumpkin bread baking in the oven is one of my favorite parts of fall.
This classic Pumpkin Bread Recipe gives you a soft, moist loaf with warm cinnamon and nutmeg in every slice.
The batter comes together in minutes with simple pantry staples and a can of pumpkin puree.
It is easy enough for beginners and pretty enough to wrap up as a gift.
If you enjoy a loaf with a deeper, caramel-like flavor, my brown butter pumpkin bread is a great one to try next.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 to 60 minutes |
| Total Time | About 1 hour 15 minutes (plus cooling) |
| Servings | 10 slices (1 loaf) |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Bread Recipe
Pumpkin bread is one of those simple bakes that never goes out of style.
This version is fuss-free, incredibly aromatic, and turns out perfect every single time.
- Moist and soft: The vegetable oil and pumpkin puree keep the crumb tender. Every slice is full of real pumpkin flavor.
- Balanced spice: The cinnamon and nutmeg taste cozy without taking over. The pumpkin still gets to shine.
- Stays fresh for days: The loaf keeps beautifully, which makes it perfect for meal prep or gifting. It even tastes better on the second day.
- Easy to customize: Stir in chocolate chips or nuts, or add a simple glaze once it cools. The base recipe handles all of it well.
- Pairs with everything: It goes with coffee, tea, or hot chocolate. It also works for breakfast, snacks, and dessert.
You might also enjoy: Old Fashioned Pumpkin Bread
Ingredients
All you need are some pantry staples and a can of pumpkin puree. Make sure the can says 100% pure pumpkin and not pumpkin pie filling.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large organic eggs
The same cozy spice mix is the secret behind my homemade pumpkin pie spice, which you can also use in this loaf if you want a stronger spice flavor.
Kitchen Equipment Needed
You do not need fancy gear for this loaf, just a few essentials to make baking smooth and easy.
- Two mixing bowls, one for the dry ingredients and one for the wet
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9×5-inch loaf pan
- Oven
- Wire cooling rack
Another favorite: Hawaiian Banana Bread Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking quick breads in my own kitchen.
If you love loaf pans as much as I do, they will also work for my pumpkin zucchini bread.
1. Libby’s 100% Pure Pumpkin Puree
I reach for this can every fall because the texture is smooth and the flavor is consistent from batch to batch.
It also saves you from worrying about fresh pumpkin being too watery.
2. USA Pan Bakeware Loaf Pan
This heavy-gauge aluminized steel pan heats evenly, so you get a golden crust without dark, overbaked edges.
The nonstick coating lets the loaf slide out cleanly every time.
3. Vietnamese Saigon Cinnamon
Saigon cinnamon has a bolder, sweeter warmth than standard grocery store cinnamon.
A single teaspoon makes the whole loaf taste richer, especially if you like a stronger spice.
4. Pyrex Glass Mixing Bowl Set
I like having a nested set so the dry and wet mixtures each get their own bowl without any scrambling.
The glass is easy to clean and the bowls double as storage containers.
5. Nordic Ware Cooling Rack
A sturdy rack lets air circulate under the loaf so the bottom does not turn soggy as it cools.
It is a small tool that makes a real difference in texture.
Step-by-Step Instructions: How to Make Pumpkin Bread
Follow these steps in order and you will have a bakery-style loaf, even if this is your first quick bread.
1. Preheat the Oven and Prepare the Pan
- Place an oven rack in the center position so the heat circulates evenly around the loaf.
- Set your oven to 350°F (175°C) and let it preheat fully. Preheating helps the bread rise evenly and bake through.
- While the oven warms up, grease your 9×5-inch loaf pan lightly with butter, or line it with parchment paper.
- If you use parchment, leave a little extra hanging over the long sides. These “handles” make it easy to lift the loaf out later.
- Set the prepared pan on the counter near your mixing bowls so it is ready when the batter is.
2. Mix the Dry Ingredients
- In a large mixing bowl, add the 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Whisk everything together for about 30 seconds until well blended.
- This step spreads the baking soda and spices evenly through the flour, so you do not end up with pockets of spice or bitter bites of leavening.
- Set the bowl aside while you make the wet mixture.
3. Blend the Wet Ingredients
- In another bowl, add the 1 cup pumpkin puree, 1 cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, and 2 large eggs.
- Press out any lumps in the brown sugar with the back of a spoon before you start whisking.
- Whisk until the mixture is smooth and creamy, about 1 to 2 minutes.
- You should see a glossy orange batter forming. That is how you know the sugar has started to dissolve and the eggs are fully mixed in.
4. Combine the Wet and Dry Mixtures
- Pour the wet mixture into the bowl with the dry ingredients.
- Use a rubber spatula to gently fold everything together, scraping the bottom and sides of the bowl as you go.
- Stir just until you cannot see any dry flour. A few small streaks are fine, because overmixing can make the bread tough.
- The batter will be thick, and that is exactly what you want.
5. Fill the Pan and Bake
- Pour the batter into the prepared loaf pan and use the spatula to spread it evenly into the corners.
- Tap the pan gently on the counter two or three times to release any large air bubbles.
- Place the pan in the center of the oven and bake for 50 to 60 minutes.
- Start checking around the 50-minute mark by inserting a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs.
- If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the last 10 minutes.
6. Cool Before Slicing
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. This helps the structure set so the bread does not fall apart.
- Run a thin knife around the edges, then lift or tip the loaf out of the pan.
- Transfer the bread to a wire rack and let it cool completely before slicing.
- Cutting into it while it is hot might cause it to crumble, so a little patience pays off here.
Read Also: Pumpkin Cream Cheese Bread
Tips for The Best Pumpkin Bread
A few small touches can take this loaf from good to unforgettable. These are the habits I follow every time I bake it.
- Use 100% pure pumpkin puree: Pumpkin pie filling already contains sugar and spices, which will throw off the balance of the recipe.
- Do not skip the cooling step: The texture continues to set as the bread cools, and slicing too early can leave the center gummy.
- Add a little crunch: Stir a handful of chopped pecans into the batter for extra texture.
- Line the pan with parchment paper: This guarantees an easy release and makes cleanup effortless.
- Boost the spice slowly: If you love a stronger spice flavor, increase the cinnamon slightly rather than adding a lot more nutmeg.
- Measure the flour carefully: Spoon the flour into the cup and level it off instead of scooping straight from the bag, so the loaf does not turn out dry.
The same technique of folding gently applies when I make my cinnamon swirl pumpkin bread, and it keeps that loaf just as tender.
Serving Suggestions
A slice of this pumpkin bread is perfect any time of day. Enjoy it plain, or add a little something extra to make it feel special.
- Toasted with butter: Warm a slice in the toaster and spread it with salted butter or honey butter.
- Frosted: Top a slice with a dollop of whipped cream or a spoonful of cream cheese frosting.
- With a warm drink: Pair it with a mug of hot apple cider or a pumpkin spice latte.
- For breakfast: Serve it alongside scrambled eggs for a cozy fall morning.
- As a gift: Wrap the cooled loaf in parchment and tie it with kitchen twine for a thoughtful homemade present.
You might also enjoy: Pumpkin Spice Hot Chocolate
Variations of Pumpkin Bread
Once you have mastered the classic loaf, you can play around with flavors and mix-ins.
The base batter is sturdy enough to handle all of these changes.
- Chocolate Chip Pumpkin Bread: Fold in ½ cup of chocolate chips right before pouring the batter into the pan.
- Pumpkin Nut Bread: Add chopped walnuts or pecans for crunch.
- Glazed Pumpkin Bread: Drizzle the cooled loaf with a simple sugar glaze made from powdered sugar and a splash of milk.
- Cream Cheese Swirl Pumpkin Bread: Add a layer of sweet cream cheese filling in the middle of the batter before baking.
- Mini Loaves: Divide the batter among mini loaf pans for gift-sized treats, and check for doneness about 15 minutes earlier.
If chocolate is your thing, my chocolate chip pumpkin bread takes that variation even further.
Storage and Reheating
This loaf stays soft and moist for days when you store it properly.
Make sure it is completely cooled before wrapping, so no steam gets trapped.
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Wrap tightly and refrigerate for up to 1 week.
- Freezer: Slice and freeze in individual portions for up to 3 months. Place a small piece of parchment between slices so they do not stick together.
- Microwave reheating: Warm a slice for 10 to 15 seconds.
- Oven reheating: Warm a slice in the oven at 300°F for about 5 minutes for a slightly crisp edge.
For another freezer-friendly bake, try: Pumpkin Spice Crumble Muffins
Nutritional Facts
Here is an approximate breakdown per slice, based on 10 servings.
These numbers may vary slightly depending on your ingredients and mix-ins.
- Calories: 260
- Fat: 11g
- Carbohydrates: 38g
- Sugar: 22g
- Protein: 3g
- Fiber: 2g
If you want a loaf with a slightly different flavor profile, my banana pumpkin bread brings in extra natural sweetness and moisture.
Health Benefits of Key Ingredients
Beyond being delicious, this pumpkin bread includes ingredients that bring a few nice nutritional perks.
It is still a treat, but it is a treat with some good stuff inside.
- Pumpkin puree: It is rich in vitamin A, fiber, and antioxidants.
- Cinnamon and nutmeg: These warm spices have long been used to support digestion and contain compounds with anti-inflammatory properties.
- Eggs: They add protein and essential nutrients for energy.
- Vegetable oil: It provides unsaturated fats that keep the loaf tender.
- Brown sugar: It contains a small amount of minerals from the molasses and adds moisture for a perfect texture.
Read Also: Pumpkin Soup Recipe
FAQs About Pumpkin Bread
1. Can I use fresh pumpkin instead of canned puree?
Yes! Roast and mash fresh pumpkin until it is completely smooth.
Make sure it is not watery, and drain any excess liquid before adding it to the batter.
2. How can I tell when my pumpkin bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready.
The top should also be golden brown and slightly cracked.
3. Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Just be sure to check that your baking soda and spices are certified gluten-free too.
4. What if I do not have brown sugar?
You can replace it with white sugar plus a teaspoon of molasses.
The flavor will be similar, just a bit lighter in taste.
5. Can I double the recipe?
Yes! Double all of the ingredients and divide the batter between two loaf pans.
Bake both at the same temperature, but start checking for doneness a few minutes earlier.
Looking for more pumpkin loaves to bake this season? My blueberry pumpkin bread is another great option.
Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour 210g
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling; 245g
- 1 cup granulated sugar 200g
- ½ cup brown sugar 100g, packed
- ½ cup vegetable oil 120ml
- 2 large organic eggs
Equipment
- Two mixing bowls one for dry ingredients and one for wet
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9×5 inch loaf pan
- Oven
- Wire cooling rack
Method
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter, or line it with parchment paper, leaving overhang on the long sides for handles.
- In a large mixing bowl, whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg for about 30 seconds until well blended. Set aside.
- In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and creamy, about 1 to 2 minutes.
- Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula, scraping the bottom and sides, just until no dry flour remains. A few small streaks are fine.
- Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter two or three times to release large air bubbles. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then run a thin knife around the edges and lift or tip the loaf out. Transfer to a wire rack and cool completely before slicing.
Nutrition
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the balance of the recipe.
- Do not skip the cooling step; the texture continues to set as the bread cools, and slicing too early can leave the center gummy.
- Stir a handful of chopped pecans or walnuts into the batter for extra texture and crunch.
- Line the pan with parchment paper for guaranteed easy release and effortless cleanup.
- If you love a stronger spice flavor, increase the cinnamon slightly rather than adding a lot more nutmeg.
- Measure the flour carefully by spooning it into the cup and leveling it off instead of scooping straight from the bag, so the loaf does not turn out dry.
- If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the last 10 minutes of baking.
- Store cooled bread in an airtight container at room temperature for up to 4 days, in the refrigerator wrapped tightly for up to 1 week, or freeze sliced portions for up to 3 months.
- For a glaze, drizzle the cooled loaf with a simple mix of powdered sugar and a splash of milk.
- To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and verify the baking soda and spices are certified gluten-free.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pumpkin bread is the kind of bake that makes fall unforgettable.
The soft crumb, warm spices, and comforting aroma will have everyone coming back for seconds.
It works for breakfast, dessert, or a mid-day treat, and it is a guaranteed crowd-pleaser.
So grab your mixing bowls, open that can of pumpkin puree, and bake a little taste of fall in your kitchen today.
If you try this pumpkin bread, leave a comment below and tell me how it turned out.
Share it with a friend who loves cozy fall baking too.
Recommended:
- Pumpkin Spice Bread Recipe
- Pumpkin Pull Apart Bread
- Apple Cider Donut Bread
- Pumpkin Cream Cheese Crumb Cake Recipe
- Pumpkin Bread Pudding Recipe
