Pumpkin Bread is the home-baked hug of autumn, filling your kitchen with cozy spices and leaving you with a loaf that’s impossibly moist, gently sweet, and gloriously golden. Whether you’re looking to warm up a chilly morning or simply fill your space with the irresistible aroma of cinnamon and nutmeg, this easy Pumpkin Bread will quickly become your go-to. It’s the kind of recipe that’s both wonderfully simple and endlessly customizable, perfect for sharing with loved ones or savoring all to yourself.

Ingredients You’ll Need

Every ingredient in this Pumpkin Bread recipe brings its own magic, from the blend of warming spices to the creamy richness of canned pumpkin puree. You likely have most items on hand, and together, they create the perfect taste, texture, and color in every slice.

All-purpose flour: Provides the structure for the bread while keeping it tender.
Baking soda: Gives your Pumpkin Bread the lift it needs for that lovely dome.
Baking powder: Adds extra rise, ensuring a light crumb.
Salt: Balances sweetness and enhances all the flavors.
Ground cinnamon: Delivers warmth and that classic autumn fragrance.
Ground nutmeg: Adds a subtle, earthy spice that pairs perfectly with pumpkin.
Ground cloves: Intensifies the spice profile, giving depth to every bite.
Ground ginger: Offers a gentle zing that brightens the loaf.
Granulated sugar: Contributes sweetness and a beautiful golden color.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Vegetable oil: Guarantees a moist, tender crumb every time.
Eggs: Bind everything together for a perfect slice that won’t crumble.
Canned pumpkin puree: The star of Pumpkin Bread, giving it flavor, color, and moisture.
Milk: Makes the batter just the right consistency; swap it for almond milk if you prefer dairy-free.
Vanilla extract: Rounds out all the spices and amps up the overall aroma.

How to Make Pumpkin Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray. This step ensures that your Pumpkin Bread slides right out with no sticky mess.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking guarantees an even distribution, so each bite is filled with flavor and lifts nicely in the oven.

Step 3: Combine the Sugars and Oil

In a large bowl, blend together the granulated sugar, brown sugar, and vegetable oil until the mixture becomes a little glossy. This pairing of sugars creates just the right balance of sweetness and moisture.

Step 4: Add Eggs, Pumpkin Puree, Milk, and Vanilla

Beat the eggs in, one at a time, fully incorporating each before adding the next. Now stir in the pumpkin puree, milk, and vanilla extract. The batter will be creamy and smooth, already smelling amazing!

Step 5: Incorporate Dry Ingredients

Gradually mix the dry ingredients into the wet, stirring just until combined. Overmixing can make quick breads tough, so stop as soon as you see the last streak of flour disappear.

Step 6: Bake the Pumpkin Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it into your preheated oven and bake for 55 to 65 minutes. Check for doneness with a toothpick; it should come out clean or with just a few moist crumbs.

Step 7: Cool and Slice

Let your bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Cool completely before slicing to help each piece hold together and stay extra soft.

How to Serve Pumpkin Bread

Garnishes

A slice of Pumpkin Bread is wonderful on its own, but adding a dusting of powdered sugar or a drizzle of maple glaze can make it truly special. For a bit of crunch, sprinkle chopped toasted nuts on top just after baking.

Side Dishes

Enjoy Pumpkin Bread as part of a cozy brunch spread alongside fresh fruit, yogurt parfaits, or a hot chai latte. It pairs especially well with apple butter or a pat of cinnamon-honey butter for extra luxury.

Creative Ways to Present

For gatherings, cut the loaf into mini slices or cubes for a sweet breakfast board. You can even turn leftover Pumpkin Bread into French toast or use it for dessert trifles layered with spiced whipped cream.

Make Ahead and Storage

Storing Leftovers

Wrap cooled Pumpkin Bread tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days, and it will stay moist and flavorful.

Freezing

Pumpkin Bread freezes beautifully! Slice the loaf and wrap individual pieces, or freeze the whole loaf. Use a freezer-safe bag or container, and it will keep fresh for up to three months.

Reheating

Warm slices in the microwave for 15–20 seconds or toast them lightly for a crisp edge and soft center. This little touch brings back the just-baked aroma and texture.

FAQs

Can I use homemade pumpkin puree instead of canned?

Definitely! Just be sure your homemade puree is smooth and not too watery to maintain the perfect Pumpkin Bread texture.

What mix-ins work best with Pumpkin Bread?

Try folding in chocolate chips, chopped walnuts, or dried cranberries for extra flavor and texture. About half a cup is perfect for this recipe.

How do I know when Pumpkin Bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few crumbs. If your loaf is browning too quickly, tent it loosely with foil for the last 15 minutes.

Can I make this recipe dairy free?

Absolutely! Simply swap the milk for a dairy-free alternative like almond, oat, or soy milk. The results are just as delicious.

What’s the best way to keep Pumpkin Bread moist?

Store it tightly wrapped at room temperature or freeze slices immediately after cooling to help preserve maximum moisture and flavor.

Final Thoughts

If you’re searching for a cozy, foolproof bake to usher in the fall, you simply can’t go wrong with this Pumpkin Bread. I hope you give it a try soon and share a freshly baked loaf with friends and family. Don’t be surprised if this recipe becomes a beloved tradition in your kitchen!

Kimberly