Thank you so much for stopping by! If you’re anything like me, the moment the weather turns crisp, your kitchen starts smelling like cinnamon, nutmeg, and pumpkin spice. And this Pumpkin Bread is exactly what you want baking in your oven as the leaves start to fall.
It’s ridiculously moist, full of warm spices, and just sweet enough. Whether you’re baking it for a cozy breakfast, fall gathering, or just to fill your house with the most comforting aroma—this easy pumpkin bread recipe never disappoints.
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What Is Pumpkin Bread?
Pumpkin bread is a quick bread (no yeast needed!) made with pure pumpkin purée, warm spices, and a soft, cake-like texture. It’s baked in a loaf pan and often enjoyed sliced with a smear of butter or cream cheese. Think banana bread’s fall-loving cousin—but maybe even better.
Why You’ll Love This Recipe
- Incredibly moist and flavorful
- One bowl + no mixer needed
- Packed with real pumpkin and cozy spices
- Freezer-friendly and perfect for gifting
- Warm, comforting, and anything but boring!!
What Does Pumpkin Bread Taste Like?
It’s rich, warmly spiced, and just sweet enough. You get a deep pumpkin flavor accented by cinnamon, nutmeg, and cloves (or pumpkin pie spice), with a melt-in-your-mouth texture. The crust is golden and slightly crisp, while the inside stays soft and fluffy for days.
Benefits of Pumpkin Bread
- Made with real pumpkin (hello, fiber and Vitamin A!)
- Easily dairy-free or vegan with a few swaps
- No fancy tools or skills required
- A perfect make-ahead treat
- Versatile enough to dress up or keep simple
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves (or use 1 tbsp pumpkin pie spice total)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup oil (vegetable, canola, or melted coconut)
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- ¼ cup milk (or non-dairy milk)
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- A sprinkle of raw sugar or pumpkin seeds on top for crunch
Tools You’ll Need
- Mixing bowls
- Whisk or spatula
- Standard 9×5-inch loaf pan
- Parchment paper (optional for easy lift)
- Cooling rack
- Toothpick for testing doneness
Substitutions & Variations
- Gluten-free: Use 1:1 gluten-free flour
- Vegan: Use flax eggs (2 tbsp flax + 5 tbsp water) and dairy-free milk
- Sugar-free: Sub coconut sugar or a monk fruit blend
- Spicy: Add a pinch of cayenne for a spicy-sweet twist
- Double batch: This freezes beautifully—make two!
How to Make Pumpkin Bread – Step-by-Step
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5″ loaf pan with parchment if desired.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Step 3: Combine Wet Ingredients
In another bowl, mix pumpkin, eggs, oil, sugars, milk, and vanilla until smooth.
Step 4: Combine & Fold
Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix! Fold in nuts or chocolate chips if using.
Step 5: Bake
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil if the top browns too quickly.
Step 6: Cool & Enjoy
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled (if you can wait that long!).
What to Serve with Pumpkin Bread
- Hot coffee or chai latte
- A pat of cinnamon honey butter
- Vanilla yogurt + granola for a cozy breakfast
- Toasted with cream cheese for dessert
- Pack it in lunchboxes for a fall treat
Tips for the Best Pumpkin Bread
- Don’t overmix the batter—this keeps the bread tender
- Use pure pumpkin purée, not pumpkin pie filling
- Add toppings before baking for a bakery-style look
- Let it cool completely before slicing to avoid crumbs
- Store it tightly wrapped to keep it moist for days
Storage Instructions
- Room temp: 3–4 days, tightly wrapped
- Fridge: Up to 1 week
- Freezer: Wrap slices individually and freeze for up to 3 months
- To reheat: Microwave a slice for 10–15 seconds
General Info
- Prep time: 10 minutes
- Cook time: 50–60 minutes
- Total time: ~1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Cuisine: American fall baking
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes! Just roast and purée your pumpkin until smooth. Drain excess water before using.
Why is my pumpkin bread gummy in the middle?
It’s likely underbaked or overmixed. Test with a toothpick and let it cool fully before slicing.
Can I make this into muffins?
Yes! Bake in a lined muffin tin for 18–22 minutes at 350°F.
Conclusion: Cozy, Spiced, and Foolproof
This Pumpkin Bread is the cozy hug your kitchen’s been waiting for. It’s simple, reliable, and delivers that warm fall flavor we all crave this time of year. Whether you eat it plain or dressed up, it’s the kind of recipe you’ll come back to every autumn.
You’ll Also Love:
- Garlic Butter Bread Rolls – Soft, buttery, and perfect for the holidays
- No-Knead Artisan Bread – 4 ingredients and bakery-level crust
- One-Pan Chicken Fajitas – A quick dinner winner
- Ginger Soy Glazed Cod – Sweet, savory, and fast
If you try this pumpkin bread, I’d love to see it!
Tag @easyrecipesteps on Pinterest or Instagram and leave a review. Let’s spread the fall baking love!
Nutritional Info (per slice – approx.):
- Calories: 210
- Carbs: 28g
- Fat: 9g
- Sugar: 14g
- Protein: 3g
- Fiber: 2g
Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper if desired.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix pumpkin purée, eggs, oil, brown sugar, granulated sugar, milk, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in optional nuts or chocolate chips if using.
- Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.