There’s something magical about the smell of pumpkin bread baking. It fills the kitchen with cozy spices and signals the start of crisp mornings, chunky sweaters, and everything fall. This recipe isn’t just about nostalgia, though, it’s about simplicity. With just a few pantry staples and a can of pumpkin, you’ll have a loaf so moist and tender, it practically melts in your mouth.
This article walks you through everything: why you’ll love it, exactly what you need, how to make it step-by-step, and simple ways to customize it. Whether you’re baking for a lazy Sunday morning or prepping ahead for guests, this pumpkin bread fits perfectly into the season.
Table of Contents
Why You’ll Love This Pumpkin Bread Recipe
It’s Simple, Moist, and Perfect Every Time
Hi, I’m Saly. I’m a home cook, a wife, and someone who fell in love with baking because of moments like this. This pumpkin bread recipe came from one of those “let’s keep it simple but delicious” evenings when I just wanted to make something cozy for my husband after a chilly walk. I didn’t want anything fussy. Just warm, tender slices full of fall flavor, and this one delivered.
From the first time I made it, this bread became a staple in our home. It has just the right balance of cinnamon, nutmeg, and pumpkin puree. Not too sweet, not too heavy. It slices beautifully and stays moist for days, if it even lasts that long. Honestly, the hardest part is waiting for it to cool.
Fall Vibes in Every Bite
What makes this pumpkin bread special is how easy it is to get bakery-level results without needing fancy tools or techniques. You’ll love it for breakfast, as an afternoon snack, or even as a homemade gift during the holidays. Pair it with coffee, tea, or your favorite fall drink, and you’ve got comfort in loaf form.
Looking for another fall-inspired treat? This Pumpkin French Toast Casserole is the kind of weekend breakfast dreams are made of.
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Pumpkin Bread
This pumpkin bread is perfectly moist, warmly spiced, and ridiculously easy to make. A cozy fall favorite that’s great for breakfast, snacks, or gifting.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 9×5 loaf pan.
2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. In a separate bowl, whisk eggs, sugars, pumpkin, oil, and vanilla.
4. Stir dry ingredients into wet just until combined.
5. Optional: Fold in chocolate chips or nuts.
6. Pour batter into the pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then move to a wire rack to cool completely.
Notes
Wrap tightly for storage and refrigerate for up to 1 week.
Freeze for up to 3 months.
Customize with nuts, chocolate chips, or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
What You Need to Make Pumpkin Bread
Pantry Staples Meet Fall Flavors
One of the reasons I love this pumpkin bread recipe is because the ingredients are simple; no hard-to-find items or complicated swaps. Just basic pantry and fridge staples, plus that key can of pumpkin puree (not pumpkin pie filling!). Here’s what you’ll need to make a loaf that’s moist, rich, and full of cozy spice.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/2 tsp |
| Eggs | 2 large |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 tsp |
Optional Add-Ins to Make It Your Own
Want to add a little twist? Fold in 1/2 cup of chocolate chips, walnuts, or dried cranberries before baking. You could also swirl in cream cheese filling, like we do in this Pumpkin Cream Cheese Baked Oatmeal, it’s a simple way to level up the loaf.
How to Make Pumpkin Bread
Mix, Pour, Bake – It’s That Easy
Making this pumpkin bread recipe is as simple as mixing wet and dry ingredients, combining them gently, and baking until your kitchen smells like autumn. There’s no stand mixer needed and no complicated steps; just a bowl, a whisk, and some patience while it bakes.
Here’s how I do it every time, and it never fails:
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth.
- Stir together gently: Add the dry ingredients to the wet and stir just until no flour streaks remain. Be careful not to overmix, this keeps the bread tender.
- Optional add-ins: Now’s the time to fold in chocolate chips, nuts, or dried fruit if you’re using them.
- Pour and smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool before slicing: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. It slices best when fully cooled, but I won’t blame you if you sneak a warm slice.
This method works beautifully whether it’s your first loaf or your fiftieth. If you’re craving more pumpkin goodness, try these No Bake Pumpkin Cheesecake Bars next; they’re creamy, quick, and just as easy.
Tips, Variations & How to Store Pumpkin Bread
Make It Your Way
Pumpkin bread is one of those recipes that welcomes your creativity. Once you’ve got the basics down, you can tweak it for any craving, occasion, or dietary need. Here are my favorite tips and variations to keep things fresh:
- Make it lighter: Swap half the oil for unsweetened applesauce to cut down on fat without losing moisture.
- Go gluten-free: Use a 1:1 gluten-free flour blend like I do when I make this Gluten-Free Pumpkin Oatmeal Bake. Just be sure to check your baking soda is gluten-free too.
- Add texture: Stir in chopped walnuts, pecans, or pumpkin seeds. A sprinkle on top before baking adds a nice crunch.
- Chocolate fans: Fold in mini chocolate chips, or go big with a chocolate swirl. Pumpkin and chocolate? Always a yes.
- Cranberry orange twist: Add orange zest and dried cranberries for a brighter holiday flavor.
Want to take it over the top? Serve a warm slice with a smear of maple butter or a scoop of whipped cream.
How to Store & Freeze
Pumpkin bread keeps beautifully if you store it right:
- At room temperature: Wrap tightly in plastic wrap or foil and keep it on the counter for up to 3 days.
- In the fridge: Store in an airtight container for up to a week. Let it come to room temperature before serving.
- To freeze: Wrap the whole loaf or individual slices in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or for an hour on the counter.
Bonus: Pop a slice in the toaster and top with a pat of butter for the ultimate cozy treat.
Love baked goods that double as breakfast? You’ll also want to bookmark this easy Pumpkin Baked Oatmeal, a warm make-ahead favorite.
Frequently Asked Questions
How do you keep pumpkin bread moist?
The key to moist pumpkin bread is not overmixing the batter and using enough fat and pumpkin puree. This recipe includes oil, which helps maintain moisture, and brown sugar for a soft crumb. Once baked, wrap the bread tightly and store it properly to keep it from drying out.
Can I use fresh pumpkin instead of canned?
Yes, you can! Just be sure to roast and puree your pumpkin until smooth, then strain it to remove excess moisture. Use 1 cup of your homemade puree in place of canned. Keep in mind, the flavor might be slightly lighter and more subtle compared to canned pumpkin.
Why did my pumpkin bread sink in the middle?
This usually happens when the batter is overmixed, the oven temperature is off, or the bread wasn’t fully baked. Be sure to test for doneness with a toothpick. If it comes out wet, it needs more time. Also, avoid opening the oven door too early in the baking process.
Can you freeze homemade pumpkin bread?
Absolutely. This pumpkin bread freezes beautifully. Wrap slices or the whole loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours. It tastes just as fresh when warmed up again.
The Final Slice
There’s something comforting about the simplicity of pumpkin bread. It’s the kind of recipe that doesn’t ask for much but gives back in a big way; flavor, nostalgia, and that perfect texture that stays moist for days. Whether you stick to the classic version or explore twists like cream cheese or chocolate, this loaf is ready to become a go-to in your fall baking lineup.
It started at my own table, just me, a mixing bowl, and a hungry husband who gave that first slice two thumbs up. Now it’s yours to bake, enjoy, and share. And if you’re still craving cozy fall flavors, you’ll love this warm and crisp Pumpkin Pie Crisp Recipe, another crowd-pleaser straight from my kitchen.
And for more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
