Pumpkin Bread Recipe

I’ve been making this Pumpkin Bread Recipe for years, and I can honestly say it never fails to fill my kitchen with the most amazing autumn aromas. The first time I baked it, I was amazed by how moist and flavorful it turned out – nothing like the dry, dense loaves I’d tried before. 

I love how the warm spices blend perfectly with the pumpkin, creating this comforting treat that my family asks for every fall. What makes this recipe special is its simplicity. You don’t need any fancy techniques, just basic mixing and patience while it bakes. Every time I slice into a freshly cooled loaf, I’m reminded why this has become my go-to recipe for everything from breakfast to holiday gifts.

Ingredients 

Here’s everything you’ll need to make this delicious pumpkin bread, along with a few pro tips for best results:

• 2 cups all-purpose flour: I always spoon it into the measuring cup and level it off to avoid dense bread
• 1/2 teaspoon salt: enhances all the other flavors beautifully
• 1 teaspoon baking soda: helps create that perfect rise and fluffy texture
• 1/2 teaspoon baking powder: works with the baking soda for extra lift
• 1 teaspoon ground cloves: adds warmth and depth to every bite
• 1 teaspoon ground cinnamon: the classic fall spice that makes everything cozy
• 1 teaspoon ground nutmeg: freshly grated works best if you have it
• 3/4 cup unsalted butter, softened: make sure it’s truly soft for easy mixing
• 2 cups granulated sugar: creates the perfect sweetness and tender crumb
• 2 large eggs: bring to room temperature for better mixing
• 1 (15 oz) can pure pumpkin puree: always use 100% pumpkin, not pumpkin pie filling

Note: This recipe serves 24 slices (2 standard loaves)

Variations

Switch up this pumpkin bread to match your preferences or dietary needs—there are so many fun ways to personalize this recipe!

• Dairy-Free Option: Replace butter with equal amount of coconut oil or vegan butter substitute. The texture stays wonderfully moist.
• Sugar-Free Alternative: Substitute granulated sugar with 1 1/2 cups of your preferred sugar substitute like erythritol or stevia blend.
• Flavor Enhancements: Add 1/2 cup mini chocolate chips, chopped walnuts, or dried cranberries for extra texture and taste.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Extra Spiced: Increase spices to 1 1/2 teaspoons each, or add 1/2 teaspoon ground ginger for more warmth.

Cooking Time

These quick details show how much time you’ll need from start to finish for perfect pumpkin bread.

• Prep Time: 20 minutes
• Cooking Time: 65-75 minutes
• Total Time: 1 hour 30 minutes

Equipment You Need

Before you start, gather these essential tools to make baking smooth and hassle-free.

• Two 8×4-inch loaf pans: for perfectly shaped loaves
• Large mixing bowl: gives you room to mix without spills
• Medium mixing bowl: for combining dry ingredients
• Electric mixer or whisk: makes creaming butter much easier
• Wire cooling rack: ensures even cooling and prevents soggy bottoms
• Measuring cups and spoons: accuracy matters in baking
• Cake tester or toothpick: to check for doneness

How to Make Pumpkin Bread Perfectly?

Making this pumpkin bread is a process I’ve come to love because each step builds on the last to create something truly special. The key is taking your time with each stage and not rushing the mixing process. I’ve learned that patience here really pays off in the final texture and flavor.

Prepare Your Workspace

Start by preheating your oven to 325°F and positioning the rack in the center. I always grease my loaf pans generously with butter, then dust them with flour, tapping out any excess. This extra step ensures your loaves will release perfectly every time. Set up all your ingredients on the counter so everything is within easy reach.

Mix the Dry Ingredients

In your medium bowl, whisk together the flour, salt, baking soda, baking powder, and all the spices until they’re evenly distributed. I like to make sure there are no lumps of spices hiding anywhere. The aroma that comes from mixing these spices is absolutely divine and gives you a preview of what’s to come. Set this mixture aside while you work on the wet ingredients.

Cream Butter and Sugar

In your large bowl, beat the softened butter and sugar together until they’re just combined – it will look a bit crumbly, and that’s exactly right. Don’t overbeat at this stage because we want to build the structure gradually. Add the eggs one at a time, beating well after each addition until the mixture becomes light and fluffy. This process usually takes about 3-4 minutes and creates the foundation for our tender crumb.

Add the Pumpkin

Beat in the pumpkin puree until it’s fully incorporated into the butter mixture. Don’t worry if the mixture looks a bit curdled or grainy at this point – that’s completely normal and expected. The important thing is that the pumpkin is evenly distributed throughout. I’ve made this mistake before of thinking something was wrong, but it all comes together beautifully in the end.

Combine Everything

Add your flour mixture to the pumpkin mixture and mix on low speed just until the ingredients are combined. Be careful not to overmix here, as that can make the bread tough and dense. I stop mixing as soon as I can’t see any streaks of flour – the batter should look uniform but don’t worry about making it perfectly smooth.

Bake to Perfection

Divide the batter evenly between your prepared loaf pans and smooth the tops gently with a spatula. Bake for 65-75 minutes, checking with a cake tester inserted into the center – it should come out clean when the bread is done. The tops should be golden brown and the bread should start pulling slightly away from the sides of the pan. Let them cool in the pans for about 10 minutes before turning out onto a wire rack to cool completely.

Additional Tips for Making This Recipe Better

Here are some extra tips from my experience to help you get the best possible results with your pumpkin bread:

• I always bring my eggs to room temperature before starting – this helps them incorporate more easily and creates a smoother batter
• When measuring flour, I spoon it into the cup rather than scooping directly, which prevents compacting and ensures accurate measurements
• I’ve found that slightly underbaking is better than overbaking – the bread will continue cooking a bit from residual heat even after removing from the oven
• For extra moist bread, I wrap the cooled loaves in plastic wrap and let them sit overnight before slicing – the flavors meld beautifully
• I always test doneness in the center of both loaves since oven hot spots can cause uneven baking
• If the tops are browning too quickly, I tent them with foil during the last 15 minutes of baking

How to Serve Pumpkin Bread?

This pumpkin bread is wonderful served simply sliced at room temperature, but there are so many delicious ways to dress it up. I love serving it slightly warmed with a pat of butter that melts into the warm bread, or spreading it with cream cheese for an extra indulgent treat. 

For special occasions, I’ll dust slices with powdered sugar or drizzle them with a simple vanilla glaze made from powdered sugar, vanilla, and a splash of milk.

The bread also makes an excellent base for French toast – just slice it thick, dip in your usual egg mixture, and cook until golden. For a cozy autumn breakfast, serve it alongside hot coffee or spiced cider. 

Nutritional Information

Here’s what you can expect from each slice of this delicious pumpkin bread:

• Calories: 166 per slice 
• Protein: 2g 
• Carbohydrates: 26g 
• Fat: 6g 

Make Ahead and Storage

Planning to bake ahead or save leftovers? Here’s how to keep your pumpkin bread fresh and delicious for days or even weeks.

Storage: Keep your pumpkin bread fresh by wrapping cooled loaves tightly in plastic wrap or storing slices in an airtight container at room temperature for up to one week. The flavors actually improve after a day or two as they have time to meld together.

Freezing: These loaves freeze beautifully for up to three months when wrapped securely in aluminum foil and placed in freezer bags. I often make multiple batches during pumpkin season and freeze them for later enjoyment throughout the winter months.

Reheating: To refresh day-old bread, lightly toast individual slices or warm wrapped loaves in a 300°F oven for about 10 minutes. This brings back that wonderful fresh-baked texture and aroma that makes this bread so irresistible.

Why You’ll Love This Recipe?

This pumpkin bread recipe has everything you could want in a fall baking project, and here’s why it’s become such a favorite:

• Foolproof Success: The straightforward method and clear instructions make this recipe virtually impossible to mess up, even for beginner bakers. I’ve shared it with countless friends and family members, and everyone has had beautiful results on their first try.
• Perfect Spice Balance: The combination of cinnamon, nutmeg, and cloves creates that ideal autumn flavor without any single spice overpowering the others. It’s warm and comforting without being too intense or artificial tasting.
• Incredibly Moist Texture: Thanks to the full can of pumpkin puree and proper mixing technique, this bread stays tender and moist for days. You’ll never have to worry about dry, crumbly slices that fall apart when you try to spread butter on them.
• Versatile and Adaptable: Whether you want to make it dairy-free, add your favorite mix-ins, or adjust the spice levels, this recipe adapts beautifully to different dietary needs and taste preferences. It’s also perfect for gift-giving during the holiday season.
• Makes Your Kitchen Smell Amazing: From the moment you start mixing the spices to hours after the bread comes out of the oven, your entire home will be filled with the most incredible autumn aromas that create an instant cozy atmosphere.