Pumpkin Bread Recipe

If you’re anything like me, there’s nothing quite like the warm, cozy scent of pumpkin bread baking in your kitchen. This Pumpkin Bread Recipe is one of my absolute favorites to whip up during the fall (or honestly, whenever I’m craving that comforting spice combo). The moment I pull these loaves from the oven, my whole house feels like a hug.

You’ll find that this recipe strikes the perfect balance between moist and fluffy, with just the right amount of spice to make it irresistible. Whether you’re serving it for breakfast, an afternoon snack, or as a sweet treat for guests, it always hits the spot and fills the kitchen with that unmistakable pumpkin-y goodness.

this …

Ingredients You’ll Need

Each ingredient plays a key role in this Pumpkin Bread Recipe, coming together to create that signature taste and texture. When you pick your pumpkin puree, I recommend sticking with 100% pure canned pumpkin for consistency.

• All-purpose flour: Spoon it in and level it off for accuracy, which makes a huge difference in texture.
• Salt: Enhances flavor and balances sweetness.
• Baking soda: Helps the bread rise and keeps it fluffy.
• Baking powder: Provides an extra lift, so your bread isn’t dense.
• Ground cloves: Adds a warm depth of spice — use sparingly since it’s strong!
• Ground cinnamon: The perfect fall spice that pairs beautifully with pumpkin.
• Ground nutmeg: Brings a subtle nutty warmth to the mix.
• Unsalted butter: Softened to room temperature to cream properly with sugar.
• Sugar: Sweetens and contributes to a tender crumb.
• Large eggs: Provide structure and richness.
• 100% pure pumpkin puree: The star ingredient — gives moisture and that unmistakable pumpkin flavor.

Variations

I love experimenting with this Pumpkin Bread Recipe, and I encourage you to make it your own. Feel free to toss in your favorite nuts or a handful of chocolate chips for added texture and flavor. It’s such a flexible recipe!

• Nutty Twist: I sometimes add chopped walnuts or pecans — my family goes crazy for the crunchy contrast.
• Sweet Surprise: Chocolate chips are a fun addition to sneak in some melty sweetness.
• Gluten-Free Version: I’ve successfully swapped the flour for a gluten-free blend; just make sure it contains xanthan gum for structure.
• Healthier Swap: Try replacing half the sugar with maple syrup or coconut sugar for a twist on sweetness.

How to Make Pumpkin Bread Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 325°F and positioning the oven rack in the middle. I like to generously butter my loaf pans and then dust lightly with flour to ensure the bread releases perfectly after baking. If you’re short on time, a good baking spray with flour works wonders and is less messy.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until everything is evenly combined. I learned that taking the extra minute here helps make sure your pumpkin bread tastes balanced and has an even crumb.

Step 3: Cream Butter and Sugar, Then Add Eggs and Pumpkin

Using a stand mixer or hand mixer, beat the softened butter and sugar on medium speed until just blended. Then add the eggs one at a time, beating well after each. Keep going until the mix looks really light and fluffy — this part makes a big difference in texture! Next, beat in the pumpkin, even if the mixture seems a little grainy or curdled — it’s totally normal and won’t affect the bread’s final texture.

Step 4: Combine and Bake

Set your mixer to low and add the dry ingredients, mixing just until combined. Don’t overmix here — you want to keep the batter tender! Divide the batter evenly between your prepared pans and pop them in the oven. Bake for 65 to 75 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Once baked, let the loaves cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Bread Recipe

Garnishes

I like to keep it simple and spread a little softened butter or cream cheese on a warm slice—it melts so beautifully and makes it feel extra indulgent. Sometimes, I sprinkle a touch of cinnamon sugar on top, which adds a delicate crunch and sweetness.

Side Dishes

This pumpkin bread goes perfectly with a hot cup of coffee or chai tea. For brunch, I’ll often serve it alongside fresh fruit or a simple yogurt parfait for a balanced spread.

Creative Ways to Present

One time, I wrapped up individual slices in parchment paper tied with twine as little gifts for friends, and they loved it! You can also jazz up the top with a drizzle of maple glaze or a dusting of powdered sugar for a festive look if you’re sharing at a gathering.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature—it stays fresh for about 3 days. If your kitchen is warm, I pop it in the fridge to keep it from spoiling.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and placed in freezer bags. They thaw beautifully overnight in the fridge, so you can always keep some on hand for a quick treat or unexpected guests.

Reheating

To warm it back up, I like popping a slice in the microwave for about 15 seconds or reheating it briefly in a toaster oven wrapped in foil. It brings back that fresh-baked warmth without drying out the bread.

FAQs

Final Thoughts

This Pumpkin Bread Recipe truly feels like a warm, comforting hug in loaf form. I love how easy it is to make yet how impressive it tastes every single time. If you’re looking for a cozy treat that’s perfect for sharing or savoring all to yourself, this recipe won’t disappoint. Give it a try—you might just find it becoming a beloved staple in your kitchen like it has in mine!

Print