The Best Pumpkin Bread
There’s nothing quite like the smell of fresh pumpkin bread baking in the oven on a crisp autumn day. Moist, flavorful, and perfectly spiced, this pumpkin bread is a fall staple you’ll want to make again and again.
In this post, you’ll find the best pumpkin bread recipe made with simple ingredients, cozy spices, and step-by-step instructions. Whether you’re baking for breakfast, dessert, or gifting, this easy pumpkin loaf is guaranteed to impress.
Why You’ll Love This Pumpkin Bread
- Super moist & soft thanks to real pumpkin puree and oil
- Perfectly spiced with cinnamon, nutmeg, ginger, and cloves
- Easy to make—no mixer required!
- Freezer-friendly and great for make-ahead baking
- Customizable with chocolate chips, nuts, or a streusel topping
Tools You’ll Need
- Large mixing bowl
- small mixing bowl
- Whisk or spoon
- Measuring cups & spoons
- 9×5-inch loaf pan
- Parchment paper (optional)
- Cooling rack
Ingredients for Pumpkin Bread
Here’s everything you need:
- all-purpose flour
- baking soda
- baking powder
- salt
- ground cinnamon
- pumpkin pie spice
- granulated sugar
- packed brown sugar
- eggs
- can pumpkin puree (not pumpkin pie filling)
- oil
- vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
Step 3: Mix Wet Ingredients
In a large bowl, whisk together:
- Granulated sugar
- Brown sugar
- Eggs
- Pumpkin puree
- Oil
- Milk
- Vanilla extract
Whisk until smooth and fully combined.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—don’t overmix. The batter will be thick and slightly lumpy.
Step 5: Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle pumpkin seeds over top. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top is browning too quickly, loosely cover it with foil during the last 15 minutes of baking.
Step 6: Cool & Serve
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Pumpkin Bread
- Use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices.
- Don’t overmix the batter. Overmixing leads to dense, rubbery bread.
- Add mix-ins like chocolate chips, walnuts, or a cinnamon sugar swirl for an extra flavor boost.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices individually wrapped for a grab-and-go snack.
Optional Add-Ins
Want to switch things up? Try adding:
- ½ cup chocolate chips for a dessert-like twist
- ½ cup chopped pecans or walnuts for crunch
- 1 tbsp pumpkin pie spice in place of individual spices
- Cinnamon sugar topping: Mix 1 tbsp sugar with ½ tsp cinnamon and sprinkle on top before baking
Pumpkin Bread FAQ
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree your own pumpkin, but be sure to drain excess moisture. Canned pumpkin is more consistent and less watery.
Can I make this recipe gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend. Make sure your baking powder and soda are certified gluten-free.
Can I make pumpkin muffins with this batter?
Absolutely! Divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
How do I freeze pumpkin bread?
Wrap the fully cooled loaf (or slices) in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature or microwave individual slices.
Why is my pumpkin bread gummy in the center?
This usually means it’s underbaked. Be sure to test with a toothpick and bake until it comes out clean. Oven temps can vary, so check at 55 minutes, then every 5 minutes after.
This classic pumpkin bread recipe is the ultimate way to bring warm fall flavor into your kitchen. It’s easy, adaptable, and truly delicious on its own or with your favorite mix-ins. Whether you’re baking for the season or just craving a cozy treat, this is the only pumpkin bread recipe you’ll ever need.
The Best Pumpkin Bread
Moist, flavorful, and perfectly spiced, this pumpkin bread is a fall staple you’ll want to make again and again.
Ingredients
- 1 1/2 c all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 T cinnamon
- 1/2 T pumpkin pie spice
- 1/2 tsp salt
- 1/2 c oil, butter, or coconut oil
- 3/4 c sugar
- 1/2 c brown sugar
- 2 eggs
- 1 c canned pumpkin puree
- 2 tsp vanilla extract
- 1/4 c pumpkin seeds, optional for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9x5 loaf pan with parchment paper
- In a large bowl or stand mixer, combine all dry ingredients and set aside
- In a small bowl, combine all wet ingredients
- Combine the wet ingredients with the dry ingredients and mix until the batter is fully incorporated and smooth. Don't over-mix
- Using a spatula, pour batter into the prepared loaf pan
- Sprinkle the pumpkin seeds on top
- Bake for 60 mins or longer, depending on your oven. Test by inserting a toothpick in the middle; it should come out clean. If not, bake for 5-minute increments until the toothpick comes out clean.
