Pumpkin Bread Recipe – Moist, Easy, and Full of Fall Flavo

If you're craving the flavors of fall, there's nothing quite like the aroma of freshly baked pumpkin bread wafting through your kitchen. This pumpkin bread recipe is moist, warmly spiced, and incredibly easy to make—even for beginner bakers. Whether you're baking it for Thanksgiving breakfast, a cozy Sunday treat, or to fill your home with pumpkin spice aroma, this recipe will deliver comfort in every slice.

What Makes This the Best Pumpkin Bread Recipe?

• Moist and tender texture thanks to real pumpkin puree

• Balanced sweetness with rich, earthy fall spices

• Easy one-bowl method that anyone can follow

• Perfect for breakfast, dessert, or snacks

• Freezes well and makes excellent edible gifts

Ingredients for Homemade Pumpkin Bread

Gather these basic ingredients before you start:

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1/2 cup (120ml) vegetable oil or melted butter
• 1/3 cup (80ml) milk (dairy or plant-based)
• 1 cup (200g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 1 1/2 cups (about 340g) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped pecans, walnuts, or chocolate chips

Step-by-Step Instructions

Follow these steps to bake the perfect pumpkin bread:

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. Whisk together dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Mix wet ingredients: In a large bowl, whisk together eggs, oil (or melted butter), milk, both sugars, pumpkin puree, and vanilla extract.
4. Combine mixtures: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Fold in any optional add-ins like nuts or chocolate chips.
6. Pour into loaf pan: Smooth the top with a spatula.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Expert Baking Tips

• Use canned pumpkin puree (not pumpkin pie mix) for best results.

• You can use melted butter for a richer flavor, but oil will give a moister crumb.

• Let the bread cool fully before slicing to prevent it from falling apart.

• To make muffins instead, divide batter into muffin tins and bake for 20–25 minutes.

Easy Pumpkin Bread Add-Ins

• Chocolate Chips: 3/4 cup for a sweeter twist
• Chopped Walnuts: Adds crunch and nuttiness
• Cream Cheese Swirl: Mix cream cheese with sugar and swirl into batter
• Orange Zest: For a citrusy kick that complements the spices
• Raisins or Dried Cranberries: Great for added texture and sweetness

How to Store Pumpkin Bread

• Keep pumpkin bread at room temperature, wrapped in plastic wrap or an airtight container, for up to 4 days.

• Refrigerate for up to 7 days if you live in a warm climate.

• Freeze whole or sliced. Wrap tightly in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months.

• Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Pumpkin Bread for Special Diets

• Gluten-Free: Use a 1:1 gluten-free baking flour.

• Dairy-Free: Use plant-based milk and oil instead of butter.

• Vegan: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

• Low Sugar: Reduce sugars by 25% or use natural sweeteners like maple syrup or coconut sugar.

Health Benefits of Pumpkin

• Rich in beta-carotene, an antioxidant converted to vitamin A

• High in fiber, which supports digestion

• Naturally low in calories and fat

• Provides potassium, vitamin C, and iron

When to Serve Pumpkin Bread

• • Fall brunches and harvest breakfasts
• • Thanksgiving or Halloween dessert tables
• • Afternoon coffee or tea pairing
• • Holiday gifts for neighbors and coworkers
• • Packed lunchbox treats for kids

Frequently Asked Questions (FAQ)

1. Can I use fresh pumpkin instead of canned?

Yes, just roast, mash, and strain fresh pumpkin to remove excess moisture. Use the same quantity as canned puree.

2. Why did my pumpkin bread crack on top?

This is completely normal and a sign of a well-risen loaf. The crack forms when the bread expands in the oven.

3. Can I double this recipe?

Absolutely. Double all ingredients and divide between two loaf pans. Bake time may vary slightly—start checking at 55 minutes.

4. Is pumpkin bread supposed to be dense?

It should be moist and rich, but not overly dense. Overmixing can cause heaviness, so mix just until combined.

5. Can I make pumpkin bread without eggs?

Yes, use egg substitutes like mashed banana, applesauce, or flax eggs. Each gives a slightly different texture.

Conclusion

• This pumpkin bread recipe is your go-to for cozy fall baking. With real pumpkin puree and warm spices, it delivers comfort and flavor in every bite.

• It’s easy to customize, freeze, and share—perfect for any occasion from holidays to weekday snacking.

• So grab your mixing bowl, preheat that oven, and fill your kitchen with the sweet scent of spiced pumpkin magic.

Don’t forget to save this pumpkin bread recipe and share it with anyone who loves homemade seasonal treats!