There’s something about the smell of pumpkin bread baking that instantly feels like a hug from autumn. Every year when the leaves start to change and sweaters make their way out of the closet, I find myself craving that deep, spiced aroma that fills the kitchen and lingers for hours.
My mom used to bake pumpkin bread every October, wrapping warm loaves in parchment paper for neighbors and friends. I still remember sneaking the first slice, soft, golden-orange, and still steaming, while the butter melted right into the crumb.
This pumpkin bread is my tried-and-true fall favorite. It’s perfect for lazy Sunday mornings with coffee, Thanksgiving breakfast, or a thoughtful homemade gift.
The texture is rich and tender, almost cake-like, but with the cozy spice of cinnamon and nutmeg that says, “Yes, it’s finally fall.” Whether you bake it for family, friends, or just yourself, this easy pumpkin bread will make your kitchen smell incredible and your heart a little warmer.
Pumpkin Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, and eggs until smooth and slightly thick. Add the pumpkin purée, milk, and vanilla extract. Whisk until fully combined.
- Combine: Gradually stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined, don’t overmix; the batter should be smooth but slightly thick.
- Add mix-ins (optional): Fold in chocolate chips or nuts if using.
- Pour and bake: Pour the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve: Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Cool completely before slicing (if you can wait that long!).
About the Recipe
This is the best pumpkin bread recipe because it delivers everything you want in one simple loaf, moist, flavorful, and completely foolproof. You don’t need a mixer, just two bowls and a whisk.
The combination of pumpkin purée, brown sugar, and vegetable oil gives it that irresistible softness, while the spices create that perfect balance of sweet and cozy.
One batch makes one large 9×5-inch loaf, which serves 8 generous slices. It’s wonderful on its own, but it also welcomes extras—chocolate chips, chopped walnuts, or even a swirl of cream cheese for a bakery-style twist.
It stays moist for days, and the flavor deepens overnight, making it even better the next morning with a cup of hot coffee or chai.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ¾ cup (180 ml) vegetable oil or melted butter
- 2 large eggs, room temperature
- 1 ½ cups (340 g) canned pumpkin purée (not pumpkin pie filling)
- ¼ cup (60 ml) milk (any kind)
- 1 teaspoon pure vanilla extract
Optional Mix-Ins:
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans
- A sprinkle of coarse sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, and eggs until smooth and slightly thick. Add the pumpkin purée, milk, and vanilla extract. Whisk until fully combined.
- Combine: Gradually stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined, don’t overmix; the batter should be smooth but slightly thick.
- Add mix-ins (optional): Fold in chocolate chips or nuts if using.
- Pour and bake: Pour the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve: Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Cool completely before slicing (if you can wait that long!).
Tips for Success
The secret to perfect pumpkin bread lies in balance, just enough moisture to stay tender but not soggy. Always use 100% pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices that can throw off the flavor.
If you prefer a richer taste, use melted butter instead of oil, but oil keeps the bread extra moist for days.
To avoid a dense loaf, don’t overmix once you add the dry ingredients. Stir gently until the flour just disappears. If you’re using mix-ins like chocolate chips, toss them lightly in flour before adding them to prevent sinking.
And be patient after baking, cooling helps the crumb set perfectly, making it easier to slice.
For that classic bakery look, sprinkle a little coarse sugar on top before baking. It adds a delicate crunch and sparkle that makes your loaf irresistible.
What Goes Well With It
Pumpkin bread shines at any time of day. In the morning, a warm slice with a cup of cinnamon-spiced coffee or chai latte feels like the coziest start to your day. For brunch, serve it with a dollop of whipped cream cheese or a drizzle of maple syrup alongside scrambled eggs and fruit.
In the afternoon, it’s a perfect pick-me-up with a glass of milk or a mug of tea. I also love warming up a slice and topping it with vanilla ice cream for a simple dessert that feels straight out of a fall bakery. Whether you’re hosting friends or just curling up on the couch with a blanket, pumpkin bread makes every moment taste a little more special.
Nutrition & Health Benefits
Pumpkin bread isn’t just comfort food, it’s secretly packed with goodness. Pumpkin purée is rich in vitamin A, fiber, and antioxidants, which support eye health and boost immunity.
Cinnamon, nutmeg, and cloves not only bring warmth but also have natural anti-inflammatory properties that make you feel cozy from the inside out.
Using oil instead of butter keeps the loaf moist while cutting down on saturated fat. You can also substitute part of the oil with applesauce for a lighter option without losing flavor.
The combination of eggs and pumpkin gives this bread a nice boost of protein and beta-carotene, making it more nourishing than your average treat.
Even with a touch of sugar, this loaf strikes that sweet spot between indulgent and wholesome, something you can enjoy any time without guilt.
How to Store & Reheat
One of the best things about this pumpkin bread is how beautifully it keeps. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. It actually tastes even better the next day as the spices settle in.
For longer storage, refrigerate for up to a week, or freeze for up to 3 months. To freeze, wrap individual slices in plastic wrap and place them in a zip-top bag. This makes it easy to grab a single slice for breakfast or a quick snack.
To reheat, microwave a slice for 15–20 seconds or warm it in the oven at 325°F for about 8–10 minutes. A quick reheat brings back that freshly-baked aroma that makes your kitchen smell amazing all over again.
Closing Personal Touch
Every time I bake this pumpkin bread, it feels like starting a new season with open arms. My kids love spreading a little butter on warm slices after school, and my husband claims it’s even better the second day.
I often bake a few loaves at once, one to keep, one to freeze, and one to share. There’s something special about gifting someone a loaf of homemade pumpkin bread; it’s like handing them a piece of autumn comfort.
Over the years, this recipe has become a family favorite and a small reminder to slow down, light a candle, and savor the moment. I hope when you bake it, it brings that same cozy joy into your kitchen.
Pull out your favorite mug, pour something warm, and enjoy a thick, soft slice of this easy, foolproof pumpkin bread, because life always feels a little sweeter when it smells like cinnamon and pumpkin.
