Pumpkin Bread Recipe: Embrace the cozy flavors of fall with this easy, moist, and irresistibly spiced pumpkin bread. With simple pantry staples and straightforward steps, it’s perfect for novice bakers and seasoned pros alike. This pumpkin bread bursts with warm cinnamon, cloves, and nutmeg, balanced by the rich, velvety texture from pumpkin puree and oil. In just about an hour, you’ll have two fragrant loaves, ideal for breakfast slices, afternoon snacks, or sharing with friends. Let’s dive into this delightful autumn treat together!
Why You’ll Love This Pumpkin Bread
- Comforting Fall Flavor – Pumpkin, cinnamon, nutmeg, and cloves create a nostalgic aroma that fills your kitchen.
- Super Moist Texture – Pumpkin puree and oil yield a soft, tender crumb that stays fresh for days.
- Quick & Easy – Whisk up dry and wet mixtures separately, combine, and bake—no mixer required, perfect for any skill level.
- Great for Sharing – Makes two loaves, so you can keep one and gift the other or freeze both for later.
- Versatile for Dessert or Breakfast – Goes wonderfully with your morning coffee or a drizzle of cream cheese glaze for an indulgent treat.
Ingredients
(for 16 slices, makes 2 loaves)
- 2 cups all‑purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda, sifted to remove lumps
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup light olive oil (or vegetable or corn oil)
- 15 oz (about 1¾ cups) pumpkin puree
Step‑by‑Step: How to Make Pumpkin Bread
- Preheat your oven to 350 °F (175 °C). Grease and lightly dust two 8½” × 4½” loaf pans with flour.
- Combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a large mixing bowl and whisk until evenly blended.
- In a separate medium bowl, whisk the wet ingredients: the eggs, oil, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined—avoid over-mixing to keep the bread light.
- Divide the batter evenly into the prepared pans.
- Bake for about 45–55 minutes, or until a toothpick inserted in the center comes out clean (baking time may vary based on oven and pan type; mine took about 50 minutes).
- Allow loaves to cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling completely before slicing.
Helpful Tips
- Don’t overmix the batter once you combine wet and dry—it helps keep the crumb tender.
- Check doneness early if using dark pans—they heat faster and might bake quicker.
- Let rest before slicing—cooling ensures clean slices and helps flavor set.
- Room-temperature eggs blend more evenly for consistent texture.
Substitutions And Variations
- For a deeper, more indulgent taste, replace the olive or vegetable oil with melted butter.
- Use maple syrup or brown sugar instead of granulated sugar for deeper sweetness.
- Skip the cloves and nutmeg if you’d prefer a milder spice flavor—or double the cinnamon for a single-spice twist.
- Mix in ½ cup chopped nuts, chocolate chips, or dried cranberries for added texture and interest.
- Stir in ¼ cup applesauce or yogurt to reduce oil slightly and boost moisture.
Storage Instructions
- Wrap cooled loaves tightly in plastic wrap or store in an airtight container—keeps fresh at room temperature for up to 3 days.
- Refrigerate to extend shelf life to about 1 week. Bring to room temperature or warm slices before serving.
- For longer storage, slice and freeze loaves for up to 3 months. Thaw individual slices at room temperature or toast directly from frozen.
Nutritional Information
(Per 1 slice, based on 16 slices total)
- Calories: ~271 kcal
- Carbohydrates: ~33 g
- Protein: ~3 g
- Fat: ~15 g
Approximate values—depending on specific ingredients used.
Serving Suggestions
- Enjoy warm with a pat of butter or swirl of cream cheese.
- Pair with a mug of spiced chai, coffee, or hot cocoa.
- Add a spoonful of whipped cream or a touch of sweet mascarpone to transform it into a decadent dessert.
- Make mini toast bites for breakfast: toast lightly, spread with nut butter or yogurt, drizzle with honey or maple syrup.
Frequently Asked Questions About Pumpkin Bread
How should I store leftover pumpkin bread?
Store cooled pumpkin bread wrapped in plastic or airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 1 week or slice and freeze for up to 3 months.
Can I make this recipe gluten‑free?
Yes! Substitute the all‑purpose flour with a gluten‑free baking blend designed for 1:1 substitution. It helps to add a teaspoon of xanthan gum if not already included in the blend to maintain structure.
Is it possible to substitute canned pumpkin puree with fresh pumpkin?
You can! Use cooked, pureed pumpkin (e.g. from roasted sugar or pie pumpkin). Drain excess moisture well or reduce other liquid slightly to avoid overly wet batter.
What if I don’t have loaf pans?
You can bake this batter in a 9×13″ cake pan; reduce baking time to about 35–40 minutes and check for doneness with a toothpick. You can also use a muffin tin—just bake them for around 20 minutes.
Why is my pumpkin bread dense?
Overmixing after adding wet ingredients or using old leavening agents (baking powder/soda past prime) can lead to dense texture. Ensure you whisk just until combined and use fresh leaveners for a fluffy loaf.
Conclusion
I’m so grateful you baked along with me—this cozy Pumpkin Bread Recipe comes with warm wishes from my kitchen to yours! I hope you enjoy how easily it comes together and how deeply satisfying it tastes. The warmth of cinnamon and pumpkin, the tender crumb, and the simple joy of slicing off a piece straight from the oven—there’s something truly comforting about this loaf. I feel grateful anytime I get to share recipes with fellow food lovers like you. Wishing you delight in every bite, ease in every step, and many happy moments around your kitchen. Enjoy this flavorful journey, and happy baking!
Print
Pumpkin Bread Recipe
- Total Time: 1 hour
- Yield: 16 slices (2 loaves) 1x
Description
This Pumpkin Bread Recipe is soft, moist, and packed with cozy fall spices. Easy to mix up and bakes into two perfect loaves—ideal for breakfast, dessert, or gifting. A crowd-pleaser that stays fresh for days!
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda, sifted
2 tsp baking powder
2 tsp ground cinnamon
½ tsp ground cloves (optional)
½ tsp ground nutmeg (optional)
½ tsp fine sea salt
3 large eggs, room temperature
1 cup light olive oil (or vegetable or corn oil)
15 oz pumpkin puree
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and lightly dust two 8½” × 4½” loaf pans with flour.
- Combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a large mixing bowl and whisk until evenly blended.
- In a separate medium bowl, whisk the wet ingredients: the eggs, oil, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined—avoid over-mixing to keep the bread light.
- Divide the batter evenly into the prepared pans.
- Bake for about 45–55 minutes, or until a toothpick inserted in the center comes out clean (baking time may vary based on oven and pan type; mine took about 50 minutes).
- Allow loaves to cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling completely before slicing.
Notes
Bake time may vary depending on your oven and pan color.
Don’t overmix to keep the crumb tender.
Optional: Add nuts, chocolate chips, or dried fruit for extra texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 271
- Sugar: 18g
- Carbohydrates: 33g
- Protein: 3g