This pumpkin bread recipe delivers a moist, warmly spiced loaf that’s wonderfully tender yet sturdy. It’s incredibly easy to make and always delivers spectacular results, making it the perfect pumpkin bread for autumn.
Nothing beats a great Pumpkin Bread. Whether you're a fan of Snacks or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Pumpkin Bread
- Unbelievably Moist: Oil and pumpkin purée create a soft loaf that stays tender for days.
- Perfect Spice Balance: Warm, fragrant spices taste like autumn in every bite.
- Incredibly Easy: A straightforward one-bowl recipe—just mix, pour, and bake.
- Versatile & Customizable: A great canvas for chocolate chips, nuts, or cream cheese swirls.
Ingredients & Tools
- 240 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, at room temperature
- 200 g granulated sugar
- 150 g light brown sugar, packed
- 120 ml vegetable or canola oil
- 425 g canned pumpkin purée (not pumpkin pie filling)
- 1 tsp pure vanilla extract
Tools: One 9×5 inch loaf pan, parchment paper, a large mixing bowl, and a whisk.
Notes: Use plain, unsweetened pumpkin purée. Brown sugar adds molasses depth, and oil ensures a moist texture.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 3.5 g |
| Fat: | 10 g |
| Carbs: | 47 g |
| Fiber: | 1.5 g |
Serves: 10 | Prep Time: 15 minutes | Cook Time: 65-75 minutes | Total Time: 90 minutes
Before You Start: Tips & Ingredient Notes
- Pumpkin Purée vs. Pie Filling. This is the most common mix-up! Make sure your can says “100% pumpkin purée.” Pie filling has sugar and spices already added, which will throw off the flavor and texture of your bread completely.
- Why Room Temperature Eggs? Cold eggs can cause the oil to seize up a little, making it harder to achieve a perfectly smooth, emulsified batter. Taking your eggs out about 30 minutes before you bake makes a noticeable difference.
- Don’t Over-mix the Batter. Once you add the flour, mix just until the last streaks of white disappear. Over-mixing develops gluten, which can lead to a tough, chewy bread instead of a tender, cake-like crumb.
- Measuring Your Flour Correctly. For the most accurate results, I highly recommend using a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
How to Make Pumpkin Bread
Step 1: Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan thoroughly and line it with a strip of parchment paper that overhangs on the two long sides. This little trick is a lifesaver—it creates a sling that makes removing the baked bread an absolute breeze.
Step 2: In your large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves. Whisking the dry ingredients first ensures the leavening agents and spices are evenly distributed, so you get a consistent flavor and rise in every single bite.
Step 3: In a separate medium bowl, whisk the eggs until they’re well-beaten and uniform. Add both the granulated and brown sugars and whisk vigorously for about a minute. You’ll notice the mixture becomes paler and thickens slightly. Now, stream in the oil while continuing to whisk. Follow with the pumpkin purée and vanilla extract. Whisk until the batter is completely smooth and beautifully homogenous.
Step 4: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together. The trick is to be gentle and stop as soon as you no longer see any dry pockets of flour. A few small lumps are perfectly fine—over-mixing is the real enemy here.
Step 5: Scrape the batter into your prepared loaf pan and smooth the top with your spatula. For a lovely, bakery-style finish, you can sprinkle the top with a tablespoon of rolled oats or a sprinkle of coarse sugar before baking.
Step 6: Bake for 65 to 75 minutes. Start checking at the 60-minute mark. The bread is done when a toothpick or skewer inserted straight into the center of the loaf comes out with just a few moist crumbs attached, but no wet batter. The top will be deeply golden and will have a beautiful crack down the middle.
Step 7: This is the hardest part—let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift the bread out of the pan and let it cool completely on the rack before slicing. I know it’s tempting, but slicing into it while it’s warm can make it gummy!
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature for best texture.
- Freezer: Wrap tightly and freeze whole or sliced for up to 3 months.
- Reviving: Toast slices to refresh and enhance spice flavor.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The bright, acidic tang of the dressing cuts through the sweet, spiced richness of the bread beautifully, making for a wonderfully balanced light lunch.
- Creamy tomato soup — This is the ultimate cozy pairing. Dunking a soft, warm slice of pumpkin bread into a velvety bowl of soup is a true comfort food experience.
- Sharp cheddar cheese or a creamy brie — The salty, savory punch of a good cheese creates a fantastic flavor contrast that will have you going back for just one more bite.
Drinks
- Hot coffee with a dash of cream — The bitterness of the coffee is the perfect counterpart to the sweet, spiced notes of the bread, making for a classic and utterly satisfying combination.
- Chai tea latte — Double down on the warm spices! The creamy, fragrant chai echoes the cinnamon and ginger in the bread, creating a wonderfully cohesive and cozy flavor profile.
- A cold glass of whole milk — Sometimes, the simple, classic pairings are the best. The cool, creamy milk is just what you need alongside a rich slice of this bread.
Something Sweet
- Vanilla bean ice cream — Serve a warm slice à la mode for a decadent dessert. The melting ice cream seeping into the warm, spiced crumb is pure heaven.
- Whipped cream cheese frosting — For a more dessert-like treat, slather a thick layer of tangy cream cheese frosting on top. It’s like a carrot cake, but with a pumpkin twist.
- A drizzle of salted caramel sauce — The sweet and salty combination takes this humble bread to a whole new level of indulgence. A little goes a long way!
Top Mistakes to Avoid
- Mistake: Using pumpkin pie filling. I know I’ve said it before, but it’s worth repeating. The pie filling will make your bread far too sweet, unpleasantly spiced, and likely cause it to sink in the middle. Always double-check the can.
Pumpkin Bread
Bake the perfect Pumpkin Bread with this easy recipe! Moist, warmly spiced, and incredibly simple to make. Get the step-by-step guide now.
Ingredients
For the Dry Ingredients:
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240 g all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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¾ tsp salt
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2 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cloves
For the Wet Ingredients:
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2 large eggs (at room temperature)
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200 g granulated sugar
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150 g light brown sugar (packed)
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120 ml vegetable or canola oil
-
425 g canned pumpkin purée (not pumpkin pie filling)
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1 tsp pure vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan thoroughly and line it with a strip of parchment paper that overhangs on the two long sides.01
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In your large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves.02
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In a separate medium bowl, whisk the eggs until they’re well-beaten and uniform. Add both the granulated and brown sugars and whisk vigorously for about a minute. Stream in the oil while continuing to whisk. Follow with the pumpkin purée and vanilla extract. Whisk until the batter is completely smooth and beautifully homogenous.03
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Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together. Stop as soon as you no longer see any dry pockets of flour.04
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Scrape the batter into your prepared loaf pan and smooth the top with your spatula.05
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Bake for 65 to 75 minutes. The bread is done when a toothpick or skewer inserted straight into the center of the loaf comes out with just a few moist crumbs attached, but no wet batter.06
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Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift the bread out of the pan and let it cool completely on the rack before slicing.07
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