If you crave a cozy treat that celebrates autumn but tastes fabulous any time of year, Pumpkin Bread is the answer. With its heavenly aroma of spices, impossibly moist texture, and rich orange glow, this loaf is pure comfort in every bite. Whether you pair it with your morning coffee, gift a fresh slice to a friend, or sneak it for dessert, Pumpkin Bread always feels special—a little nostalgic, endlessly adaptable, and utterly irresistible.

Ingredients You’ll Need

This ingredient list is refreshingly simple, but each item plays a crucial role in creating the perfect Pumpkin Bread. From the blend of warming spices to the pumpkin puree that guarantees tender crumb, these essentials all add something wonderful to the mix!

All-purpose flour: The backbone of the loaf, providing structure while still keeping the bread light.
Baking soda: Lends a lovely rise, making sure your Pumpkin Bread isn’t dense.
Baking powder: Works hand-in-hand with soda for extra lift and softness.
Salt: Enhances depth and balances the sweetness perfectly.
Ground cinnamon: The classic cozy spice—don’t skimp, it’s the heart of fall flavor!
Ground nutmeg: Brings a subtle warmth that highlights the pumpkin’s earthiness.
Ground cloves: Adds a rich, spicy note for extra dimension.
Ground ginger: A whisper of sharpness that brightens every bite.
Granulated sugar: Sweetens and gives the loaf its gorgeous crust.
Vegetable oil: Makes for a moist, tender crumb—more so than butter would!
Large eggs: Bind everything together, ensuring a sturdy but soft bread.
Canned pumpkin puree: The star of the show, giving color, moisture, and unmistakable pumpkin flavor.
Water: Just a splash, to help create the perfect batter consistency.
Vanilla extract: Accentuates the sweetness and aroma for a bakery-style finish.

How to Make Pumpkin Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Lightly grease and flour a 9×5-inch loaf pan—this helps the Pumpkin Bread release without sticking and gives it lovely, crisp edges.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures that the spices mix evenly into every single slice, so there are no pockets of flour or flavorless bites.

Step 3: Mix Wet Ingredients and Sugar

In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and a little glossy. This step is important for a moist crumb and a beautifully well-risen loaf.

Step 4: Blend in the Pumpkin Goodness

Add the canned pumpkin puree, water, and vanilla extract to your wet mixture. Stir until the batter is silky and evenly orange—this is what gives Pumpkin Bread stunning color and flavor. Get ready for that first hint of autumnal aroma!

Step 5: Bring It All Together

Gently fold the dry ingredients into the wet mixture. Stir only until just combined (no overmixing, or your bread can turn out tough!). The batter should be thick but pourable, with no major streaks of flour remaining.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick poked into the center comes out clean (a few moist crumbs are okay). Your kitchen will fill with a spicy, pumpkin-laced aroma that is simply irresistible.

Step 7: Cool and Slice

Once out of the oven, let your Pumpkin Bread cool in the pan for 10 minutes. Then, carefully turn it onto a wire rack to cool completely. This makes for easier slicing and a perfect, tender crumb—worth the wait!

How to Serve Pumpkin Bread

Garnishes

Dress up your Pumpkin Bread with a dusting of powdered sugar, a drizzle of maple glaze, or even a scattering of toasted pepitas for a little crunch. Each topping adds its own flourish, letting you match the vibe of casual breakfasts or festive holiday tables.

Side Dishes

Pair warm slices with whipped cream cheese, honey butter, or a spoonful of Greek yogurt. If you’re hosting brunch, a fruit salad or strong, hot coffee makes the experience even more delightful—Pumpkin Bread is a natural companion to both savory and sweet.

Creative Ways to Present

Cut your loaf into thick wedges for rustic snacking, or thin slices for an elegant tea spread. For a dessert twist, top with vanilla ice cream and candied pecans. Pumpkin Bread also cubes up beautifully for trifles or sweet croutons on a fall salad!

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Bread has cooled, wrap slices tightly in plastic wrap or keep the whole loaf in an airtight container at room temperature. It stays moist and flavorful for up to three days (if it lasts that long without disappearing!)

Freezing

To freeze, let your Pumpkin Bread cool completely. Wrap the loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw on the counter overnight for bread that tastes freshly baked.

Reheating

Reheat slices in the microwave for 15–20 seconds for that just-baked warmth, or toast lightly for crisp edges. A quick reheat revives the spices and brings back that irresistible aroma!

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely—you can substitute homemade pumpkin puree for canned, just be sure to drain off excess liquid. Homemade puree can be a bit lighter in flavor, but it’ll still give you delicious, moist Pumpkin Bread.

How do I make my Pumpkin Bread extra moist?

Vegetable oil, the right ratio of pumpkin puree, and avoiding overbaking are all key. Don’t overmix the batter, as this can make the loaf dense or dry—fold in the dry ingredients until just combined for the best texture.

What mix-ins can I add?

Chopped walnuts, pecans, or chocolate chips are classic additions. You can even swirl in some cream cheese or sprinkle streusel on top for more flavor and texture—Pumpkin Bread is wonderfully adaptable!

Can I make this bread gluten-free?

Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Just double-check that your baking powder and other spices are gluten-free, and the results will be delicious.

Is Pumpkin Bread healthy?

This loaf is more of a sweet treat than a health food, but pumpkin does add a boost of vitamin A and fiber. For lighter options, you can reduce the sugar a little or substitute whole wheat flour for half of the all-purpose.

Final Thoughts

Go ahead and treat yourself to a loaf of Pumpkin Bread—you honestly can’t go wrong! It’s one of those recipes that dazzles with little effort, filling your home with irresistible scents and cozy vibes. I hope you love every spiced, tender bite as much as I do!

Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the cozy flavors of fall with this delicious pumpkin bread recipe. Moist and warmly spiced, it’s perfect for a sweet breakfast treat or afternoon snack. Easy to make and even easier to enjoy!

Ingredients

Scale

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 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1/4 cup water
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Combine wet ingredients: In a large bowl, mix sugar, oil, and eggs. Add pumpkin, water, and vanilla; mix well.
Combine dry and wet ingredients: Gradually add dry mix to wet mix, stirring until just combined.
Bake: Pour batter into pan, smooth the top, and bake for 55–65 minutes.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.