I’m so excited to share my Pumpkin Bread recipe with you! This isn’t just a loaf of bread — it’s a warm, spiced, cozy slice of fall. Imagine soft, moist bread with the perfect pumpkin flavor and a gentle blend of cinnamon, cloves, and nutmeg. It comes together quickly, makes two loaves (perfect for sharing), and fills your home with that irresistible autumn smell.
Level: Easy
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 2 loaves (about 16 slices)
Cuisine: American
I still remember the first time I baked this Pumpkin Bread — the smell of pumpkin and spices filled my kitchen, and my family couldn’t wait to slice into it. It’s soft, moist, and just sweet enough to enjoy as a snack, breakfast, or dessert.
This recipe is simple enough for beginners but full of cozy fall flavors. We’ll mix the dry ingredients, mix the wet ingredients, combine everything, and bake until golden. That’s it — no fancy equipment or special techniques required.
Whether you’re baking it for your family, gifting a loaf to a friend, or freezing it for later, this recipe is sure to become a fall favorite in your home, too.
Description
This Pumpkin Bread combines everything you love about fall into one easy recipe. Here’s why it’s special:
- Soft, moist texture similar to banana bread but with pumpkin flavor.
- Warm spices like cinnamon, nutmeg, and cloves that smell just like pumpkin pie.
- Quick to make with pantry staples — no fancy ingredients.
- Makes two loaves so you can enjoy one now and save one for later.
- Customizable: Add chocolate chips, nuts, or dried fruits for extra texture and flavor.
Ingredients
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda (sifted to avoid lumps)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves (optional)
• ½ teaspoon ground nutmeg (optional)
• ½ teaspoon fine sea salt
• 3 large eggs (room temperature)
• 1 cup extra light olive oil (or vegetable/corn oil)
• 15 ounces pumpkin puree (not pumpkin pie mix)
Optional add-ins:
– 1 teaspoon vanilla extract
– 1 cup chocolate chips, nuts, or dried fruits (pecans, cranberries, raisins, etc.)
Directions
- Prep the Pans and Oven:
- Preheat oven to 350°F (175°C).
- Butter and lightly dust two 8 ½ x 4 ½ inch bread pans with flour so the bread doesn’t stick.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- Mix the Wet Ingredients:
- In a medium bowl, whisk together eggs, oil, and pumpkin puree until smooth.
- If you’re adding vanilla, mix it in now.
- Combine Wet and Dry:
- Pour the wet mixture into the dry mixture.
- Gently whisk until combined. (It’s okay if there are a few lumps — don’t over-mix or the bread will be dense.)
- Add Extras (Optional):
- Fold in chocolate chips, nuts, or dried fruits if using.
- Bake the Bread:
- Divide the batter evenly between the prepared pans.
- Bake at 350°F for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the bread cool in the pans for 10–15 minutes.
- Transfer to a wire rack to cool completely before slicing.
Process Details
• Mixing Dry Ingredients: Whisking them first ensures even distribution of the baking soda and spices.
• Mixing Wet Ingredients: Combining eggs, oil, and pumpkin puree creates a smooth base.
• Combining Wet + Dry: Mix gently so the bread stays light and tender.
• Testing for Doneness: Insert a toothpick into the center; if it comes out clean, it’s ready.
Tips for Success
• Don’t swap oil for butter — oil keeps the bread soft and moist even after it cools.
• Use pumpkin puree, not pumpkin pie mix (which has added sugar and spices).
• Dark pans bake faster; light pans may take a few minutes longer.
• Freeze one loaf for later: wrap tightly in plastic wrap and foil for up to 3 months.
Serving Ideas
• Spread with homemade honey butter or regular salted butter for an indulgent treat.
• Toast a slice lightly and top with cream cheese for a quick breakfast.
• Pair with a hot cup of coffee, tea, or hot chocolate for the ultimate cozy snack.
Nutrition Info (Approximate per Slice)
• Calories: 271
• Carbohydrates: 33g
• Protein: 3g
• Fat: 15g
My Pumpkin Bread recipe is the perfect blend of warm spices, soft texture, and pumpkin goodness — a cozy treat for any time of day. It’s easy enough to bake on a weekday but special enough to share with friends and family. Once you try it, this recipe will quickly become one of your go-to fall favorites.
