I absolutely love baking during the cooler months, and few things make my kitchen smell as warm and cozy as a fresh batch of Pumpkin Bread. It’s one of those recipes that feels like a hug in every slice—moist, tender, and loaded with all the best fall spices. Over the years, I’ve played with different variations, but this one remains my go-to. Whether I’m baking it for a cozy Sunday breakfast, gifting mini loaves to friends, or just craving something sweet with my afternoon tea, this pumpkin bread never disappoints.

What makes this recipe so special to me is how simple it is to whip up, yet the result feels so luxurious and comforting. With a soft crumb and a rich pumpkin flavor, it’s the kind of loaf that begs for just one more slice. And the best part? You don’t need any fancy equipment or ingredients—just a bowl, a whisk, and a craving for something truly delicious.

Why You’ll Love This Pumpkin Bread

This pumpkin bread isn’t just another fall treat—it’s the ultimate quick bread that checks every box. It’s incredibly moist without being heavy, sweet without being too sugary, and full of warm cinnamon, nutmeg, and clove flavors that scream autumn. It’s freezer-friendly, lunchbox-approved, and pairs beautifully with coffee or tea. Whether you dress it up with nuts or chocolate chips, or enjoy it plain and simple, it’s a recipe that earns rave reviews every single time.

What Kind of Pumpkin Should I Use for Pumpkin Bread?

For this recipe, I always reach for 100% pure canned pumpkin—not pumpkin pie filling. The key is using plain pumpkin puree, which gives you that rich, earthy flavor and velvety texture without the added sugar or spices. If you’re feeling adventurous and want to go fully homemade, you can roast and puree your own pumpkin, but honestly, the canned stuff works beautifully and saves a lot of time. Just make sure it’s not too watery; thicker puree yields a more moist and structured loaf.

Options for Substitutions

Pumpkin bread is wonderfully flexible, which makes it easy to tweak based on what you have on hand or your dietary needs:

Oil Substitute: You can swap the vegetable oil with melted coconut oil or even unsweetened applesauce for a lighter version.
Sugar Options: Brown sugar adds depth, but feel free to use coconut sugar or even a blend of white and brown sugars depending on your preference.
Egg-Free: If you’re baking for someone who avoids eggs, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) per egg works surprisingly well.
Gluten-Free: A good 1:1 gluten-free baking blend can be used in place of all-purpose flour—just make sure it contains xanthan gum for structure.
Add-Ins: Stir in chopped walnuts, pecans, or chocolate chips for a little extra texture and flavor.

No matter how you customize it, this pumpkin bread always delivers that warm, spiced goodness we all crave when the leaves start turning.

Ingredients for This Pumpkin Bread

Each ingredient in this pumpkin bread recipe plays an important role in creating that moist, flavorful loaf everyone loves. Here’s what you’ll need and why it matters:

All-Purpose Flour: The base of the bread, providing structure and a soft crumb.
Baking Soda: Gives the loaf its rise, helping it bake up fluffy and light.
Salt: Balances the sweetness and enhances the pumpkin and spice flavors.
Ground Cinnamon: Essential for that classic fall aroma and warmth.
Ground Nutmeg: Adds a deeper, slightly nutty spice that complements the pumpkin.
Ground Cloves: Just a pinch gives a bold, almost smoky spiced finish.
Ground Ginger: Adds brightness and a little kick to round out the spice mix.
Granulated Sugar: Sweetens the loaf and helps create a golden crust.
Brown Sugar: Adds moisture and a subtle molasses richness that pairs perfectly with pumpkin.
Pumpkin Puree: The star ingredient—brings moisture, color, and flavor.
Vegetable Oil: Keeps the bread tender and moist without overpowering the flavor.
Eggs: Bind everything together and give the loaf structure.
Vanilla Extract: Rounds out the flavor and adds a sweet aroma.

Optional but highly recommended: chopped nuts or chocolate chips can be folded into the batter for extra indulgence or crunch.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Lightly grease your loaf pans or line them with parchment paper. This recipe makes two standard loaves or four mini loaves, so have those ready before mixing.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, salt, and all the spices: cinnamon, nutmeg, cloves, and ginger. This step ensures the spices are evenly distributed throughout the batter.

Step 3: Combine the Wet Ingredients

In a separate large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is smooth and well blended.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix, or the bread can turn out dense. If you’re using any add-ins like chopped nuts or chocolate chips, gently fold them in at this point.

Step 5: Pour and Smooth

Divide the batter evenly between your prepared loaf pans. Use a spatula to smooth out the tops so they bake evenly.

Step 6: Bake

Place the pans in the preheated oven and bake for 50–60 minutes for standard loaves or 30–35 minutes for mini loaves. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

Step 7: Cool and Serve

Let the loaves cool in their pans for about 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and enjoy!

How Long to Cook the Pumpkin Bread

Baking times will depend slightly on the size of your loaf pans and your oven, but here’s a reliable guideline:

Standard loaf pans (9×5 inch): Bake for 50 to 60 minutes
Mini loaf pans: Bake for 30 to 35 minutes

You’ll know the bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be domed and slightly cracked—that’s a good sign of a perfect rise.

Tips for Perfect Pumpkin Bread

Don’t Overmix: Once you combine wet and dry ingredients, stir until just incorporated. Overmixing leads to dense bread.
Use Room Temperature Ingredients: Especially eggs—this helps everything blend more smoothly and bake evenly.
Let It Cool Fully Before Slicing: As tempting as it is, slicing too soon can make the bread gummy. Give it time to set.
Measure Flour Correctly: Use the spoon-and-level method to avoid packing in too much flour, which can make the loaf dry.
Customize the Flavor: Add orange zest, chopped cranberries, or even a swirl of cream cheese if you want to get creative.
Check Oven Placement: Bake your loaves in the center of the oven for even heat distribution.
Grease or Line Properly: Ensure easy removal by using parchment paper or a light coating of oil or spray.

These little adjustments can turn a good pumpkin bread into the absolute best version you’ve ever made.

Watch Out for These Mistakes While Cooking

Even though pumpkin bread is pretty forgiving, a few common missteps can affect the texture or flavor. Here’s what to avoid:

Using Pumpkin Pie Filling by Mistake: It’s sweetened and spiced already, which throws off the recipe. Always use pure pumpkin puree.
Not Measuring Flour Properly: Too much flour = dry bread. Use the spoon-and-level method for accuracy.
Overmixing the Batter: Stirring too much activates gluten, which makes the bread tough. Mix just until you don’t see flour streaks.
Skipping the Toothpick Test: Don’t rely solely on time. Ovens vary—use a toothpick to make sure the center is done.
Underbaking or Overbaking: Both lead to disappointing results. Keep an eye on it toward the end and check frequently.
Cutting Too Soon: It’s hard to wait, but slicing hot bread can make it gummy. Let it cool at least 30 minutes.
Improper Storage: Leaving it uncovered on the counter will dry it out. Cool completely and wrap tightly.

What to Serve With Pumpkin Bread?

Pumpkin bread is delicious on its own, but it shines even brighter with the right pairing. Here are some tasty ideas:

Hot Coffee or a Spiced Latte

The warm spices in the bread pair beautifully with coffee, especially a pumpkin spice or cinnamon latte.

Whipped Cream Cheese Spread

A lightly sweetened cream cheese spread adds richness and makes it feel extra indulgent.

Greek Yogurt and Berries

Balance out the sweetness with a scoop of plain yogurt and fresh berries for a light breakfast.

Apple Butter or Maple Butter

Spread on a warm slice for that ultimate fall-flavor explosion.

Scrambled Eggs or an Omelet

Make it part of a cozy fall brunch with savory eggs on the side.

Vanilla Ice Cream

Turn your pumpkin bread into a rustic dessert by topping it with a scoop of ice cream.

Warm Chai Tea

The spices in chai complement pumpkin bread perfectly—ideal for an afternoon treat.

Roasted Nuts and Dried Fruit

Serve a few slices on a breakfast or brunch board with seasonal accompaniments for a crowd-pleasing platter.

Storage Instructions

Pumpkin bread stores like a dream, which makes it perfect for baking ahead or gifting.

Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It stays fresh on the counter for up to 4 days.
Refrigerator: If your kitchen runs warm or you want it to last a bit longer, store it in the fridge for up to 7 days. Just bring it to room temp or warm it slightly before serving.
Freezer: Pumpkin bread freezes beautifully. Wrap individual slices or whole loaves in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Pro tip: Freeze individual slices for quick snacks or breakfast on the go—just pop them in the toaster or microwave to reheat.

Estimated Nutrition

Here’s a general idea of the nutrition per slice, assuming you cut each loaf into 10 slices:

Calories: 210
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 180mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g

Please note, the actual nutrition will vary depending on add-ins like chocolate chips or nuts, or any substitutions you make.

Frequently Asked Questions

How do I keep my pumpkin bread moist?

The key is using pure pumpkin puree, not overbaking, and storing it properly. The oil and brown sugar in the recipe also help lock in moisture.

Can I use fresh pumpkin instead of canned?

Yes! Just roast, puree, and strain your fresh pumpkin to get a similar consistency. Make sure it’s not too watery, or the bread could turn out mushy.

Can I make this pumpkin bread gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour that includes xanthan gum. The texture may be slightly different, but it’s still delicious.

What can I use instead of vegetable oil?

You can swap it with melted coconut oil, canola oil, or unsweetened applesauce (for a lower-fat option). Coconut oil may add a slight flavor.

Can I add chocolate chips or nuts?

Definitely. Add about ¾ cup of chocolate chips or ½ cup chopped walnuts or pecans to the batter for added texture and flavor.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

Can I turn this into muffins?

Yes! Simply scoop the batter into a muffin tin and bake at 350°F for about 18–22 minutes. They make great grab-and-go breakfasts.

Does pumpkin bread need to be refrigerated?

It doesn’t have to be if eaten within a few days, but refrigerating can extend freshness—especially in warm or humid climates.

Conclusion

Pumpkin bread is one of those comforting, reliable recipes that you’ll return to year after year. Whether you make it for fall gatherings, as part of a weekend breakfast spread, or simply to enjoy with a hot cup of tea, it never fails to satisfy. With its tender crumb, deep pumpkin flavor, and perfectly balanced spices, this bread is more than just a seasonal treat—it’s a cozy little tradition. Bake it once, and I promise it’ll earn a permanent spot in your recipe box.