Name: Pumpkin Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 3/4 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 tsp vanilla extract; 2 tbsp milk (optional)

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This pumpkin bread is a moist, spiced loaf that’s full of comforting fall flavors. It’s easy to make, incredibly satisfying, and fills the kitchen with the warm, sweet aroma of cinnamon and pumpkin. Whether I serve it for breakfast, a snack, or dessert, it never lasts long once it’s out of the oven.

Why You’ll Love This Recipe

I love how this pumpkin bread strikes the perfect balance between sweet and spicy. It’s tender and rich, thanks to the pumpkin puree, and has a wonderfully soft crumb. I can whip it up with pantry staples, and it’s just as delicious with or without mix-ins like nuts or chocolate chips. It also makes a thoughtful homemade gift or a cozy treat to share on a crisp autumn day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Granulated sugar
Brown sugar
Eggs
Pumpkin puree
Vegetable oil
Vanilla extract
Milk (optional, for extra moisture)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan.
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, I beat the sugars and eggs until smooth, then stir in the pumpkin puree, oil, and vanilla.
I slowly combine the wet ingredients with the dry mixture, stirring until just incorporated. If the batter feels too thick, I add a splash of milk.
I pour the batter into the prepared loaf pan and smooth the top.
I bake the bread for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Once done, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, which I usually cut into 8 to 10 slices. It takes about 10 minutes to prepare and 60 minutes to bake, so I typically have it ready in just over an hour.

Variations

When I want to switch things up, I like to stir in a handful of chopped walnuts or pecans for a nutty crunch. Sometimes I mix in chocolate chips for a sweeter twist, or I sprinkle a cinnamon-sugar topping over the batter before baking for an added crunch. I’ve also tried using maple syrup instead of some of the sugar for a subtle, earthy sweetness.

Storage/Reheating

I keep any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it in plastic wrap and freeze it for up to 3 months. When I want a slice, I let it thaw at room temperature or pop it in the microwave for 10–15 seconds to warm it up.

FAQs

How do I know when the pumpkin bread is fully baked?

I insert a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs, it’s done. If the top is browning too quickly, I loosely cover it with foil halfway through baking.

Can I make this pumpkin bread gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it turns out great. I just make sure the blend contains xanthan gum for better texture.

What kind of pumpkin should I use?

I always use canned pumpkin puree—not pumpkin pie filling. The puree gives the best texture and pure pumpkin flavor without added spices or sugar.

Can I make muffins instead of a loaf?

Definitely. I divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Why is my pumpkin bread dry?

It’s usually from overmixing or overbaking. I mix the batter until just combined and check the bread a few minutes before the full baking time to prevent it from drying out.

Conclusion

This pumpkin bread has become one of my favorite go-to bakes when the weather cools down. It’s easy to make, deeply flavorful, and perfect for enjoying with a hot drink or sharing with friends and family. I keep coming back to this recipe year after year because it never fails to deliver cozy, fall comfort in every bite.

Pumpkin Bread