Name: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 1/2 cups granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 cup canned pumpkin purée (not pumpkin pie filling); 1/2 cup vegetable oil; 1/3 cup milk; 1 teaspoon vanilla extract

Pumpkin Bread Recipe tastes like a cozy slice of fall with a super moist crumb, warm spices, and just the right sweetness. It works perfectly for busy home bakers who want a quick loaf in about 1 hour and 15 minutes from start to finish, including baking time. I have baked this pumpkin bread recipe every October for a decade, usually while wearing fuzzy socks and ignoring my laundry pile.

Why Make This Pumpkin Bread Recipe at Home

Homemade pumpkin bread fills your kitchen with cinnamon spice smells that no candle can match. You control the sweetness, the spice level, and the texture, so the loaf fits your taste instead of a factory formula.

You also skip weird preservatives and use real pumpkin puree. The batter comes together in one bowl, so cleanup stays easy and weeknight friendly.

This pumpkin bread recipe tastes super moist, perfectly spiced, and better than any coffee shop loaf I have tried ★★★★★

Ingredients You Need

Here is everything you need for this pumpkin bread recipe. I list some brand notes and easy swaps so you can use what you already have.

Dry ingredients

1 3/4 cups all purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- You can swap up to 1/2 cup with whole wheat flour for a slightly heartier texture.
1 teaspoon baking soda
- Make sure it smells fresh and not metallic. Old baking soda gives a dense loaf.
1/2 teaspoon baking powder
- This supports the baking soda and helps the loaf rise high.
1/2 teaspoon fine sea salt
- Table salt works, but use a tiny bit less since it tastes saltier.
2 teaspoons ground cinnamon
- Use a good quality brand; Saigon cinnamon gives a stronger flavor.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
- You can swap these three with 1 1/2 teaspoons pumpkin pie spice if you like shortcuts.
Optional mix ins
- 1/2 to 3/4 cup chocolate chips (mini or regular)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins or dried cranberries

Wet ingredients

1 cup canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling. Libby’s gives consistent results, but store brands usually work fine.
2 large eggs, room temperature
- Room temperature eggs mix more easily and help the loaf bake evenly.
1/2 cup neutral oil
- Use vegetable, canola, or light olive oil. Oil keeps the pumpkin bread moist longer than butter.
1/2 cup granulated sugar
1/2 cup packed light brown sugar
- Brown sugar adds a hint of molasses flavor and extra moisture.
1/4 cup milk (dairy or unsweetened almond or oat milk)
- This loosens the batter and keeps the crumb tender.
2 teaspoons pure vanilla extract

Optional topping

2 tablespoons coarse sugar or turbinado sugar for a crunchy top
A few pumpkin seeds scattered on top for looks and texture

Equipment list

1 standard 9 x 5 inch loaf pan
Parchment paper or nonstick spray
2 mixing bowls (one large, one medium)
Whisk and rubber spatula
Measuring cups and spoons
Wire rack for cooling
Toothpick or thin knife to test doneness

Tips & Mistakes

Preheat the oven fully so the loaf rises high instead of turning dense.
Use pumpkin puree, not pumpkin pie filling, since pie filling already includes sugar and spices.
Measure flour by spooning it into the cup and leveling it so you avoid a dry, heavy loaf.
Mix the batter gently and stop when no dry streaks remain to keep the crumb soft.
Bring eggs to room temperature by placing them in warm water for 5 to 10 minutes so they blend smoothly.
Line the loaf pan with parchment and let a little hang over the sides so you lift the bread out easily.
Test doneness in the center with a toothpick; pull the loaf when it has just a few moist crumbs, not wet batter.
Let the pumpkin bread cool at least 20 to 30 minutes before slicing so it does not crumble.
Store the loaf tightly wrapped so it does not dry out or pick up fridge smells.
Avoid overloading with mix ins; keep them to about 3/4 cup total so the loaf still holds together.

How to Make Pumpkin Bread Recipe

Step 1: Prep the pan and oven

Set your oven to 350°F so it heats while you mix the batter. Grease a 9 x 5 inch loaf pan with nonstick spray or a light coat of oil. Line the bottom and long sides with a strip of parchment so the bread lifts out easily.

Step 2: Mix the dry ingredients

In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Break up any spice clumps so the flavor spreads evenly. Set this bowl aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the pumpkin puree and both sugars until the mixture looks smooth and glossy. Add the eggs one at a time and whisk after each until the mixture looks uniform. Whisk in the oil, milk, and vanilla until everything blends and looks silky.

Step 4: Combine wet and dry

Sprinkle the dry ingredients over the wet mixture. Use a spatula to fold the flour mixture in gently. Stop as soon as you see no dry streaks; a few small lumps in the batter keep the texture tender.

Step 5: Add mix ins

Fold in chocolate chips, nuts, or dried fruit if you use them. Distribute them evenly so every slice gets a little something. Avoid heavy stirring so you do not overwork the gluten.

Step 6: Fill the pan

Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle coarse sugar and pumpkin seeds on top if you like a crunchy crust. Tap the pan lightly on the counter to pop any large air bubbles.

Step 7: Bake

Place the pan on the middle rack of the oven. Bake 50 to 60 minutes, depending on your oven and pan material. Start checking at 45 minutes and test with a toothpick in the center; it should come out with a few moist crumbs, not wet batter.

Step 8: Cool

Set the pan on a wire rack and let the pumpkin bread cool in the pan for about 15 minutes. Lift the loaf out using the parchment and place it directly on the rack. Let it cool at least another 15 minutes before you slice, even if the smell tempts you.

Step 9: Slice and serve

Use a sharp serrated knife to slice the pumpkin bread. Cut thicker slices for breakfast and thinner slices for snacks or kids. Wipe the knife between cuts if the loaf feels very moist.

Variations I've Tried

I swap half the oil with plain Greek yogurt for a slightly lighter texture that still tastes rich. I also stir in mini chocolate chips and a handful of chopped walnuts when I want a dessert style pumpkin bread. Sometimes I swirl a few tablespoons of softened cream cheese into the top of the batter for a cheesecake vibe.

I also like a streusel topping with 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon rubbed together and sprinkled on top. If I bake for kids, I add mini chocolate chips and skip nuts to keep the texture soft. When I want a slightly less sweet loaf, I cut the sugar by 2 tablespoons and add a tiny extra pinch of salt to keep the flavor balanced.

How to Serve Pumpkin Bread Recipe

Serve slices slightly warm with a pat of butter or a swipe of cream cheese for breakfast. Pair it with hot coffee, tea, or a mug of hot chocolate for a cozy afternoon snack. Cut it into cubes and pack it in lunchboxes with apple slices and carrot sticks. Toast leftover slices in a skillet and top with a spoonful of yogurt and a drizzle of maple syrup for a weekend treat.

How to store

Room temperature: Wrap the cooled pumpkin bread tightly in plastic wrap or store it in an airtight container; keep it on the counter for up to 3 days.
Fridge: Store slices in an airtight container in the fridge for up to 6 days; let them come to room temperature or warm them slightly before serving.
Freezer: Wrap the whole loaf or individual slices in plastic, then place them in a freezer bag; freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10 to 15 seconds or in a 300°F oven for about 8 to 10 minutes; you can also toast slices lightly in a skillet with a tiny bit of butter or oil for crisp edges.