If there is one cozy, comforting treat that truly captures the essence of fall, it has to be Pumpkin Bread. This moist and flavorful bread brings together the warm spices and rich pumpkin puree in every bite, offering a perfect balance of sweetness and spice. Whether you’re baking for a holiday brunch or just craving a snack that tastes like a warm hug, this Pumpkin Bread recipe is sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

Each ingredient in this Pumpkin Bread recipe plays a vital role — from the fragrant spices that fill your kitchen with irresistible aromas to the pumpkin that makes the bread tender and fabulously moist. These simple ingredients come together beautifully to create something truly special.

15 oz canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best natural flavor and texture.

4 eggs: These bind everything together, providing structure and richness.
3/4 cup vegetable oil: Adds moisture and keeps the bread incredibly soft.

2/3 cup water: Helps achieve the perfect batter consistency.
3 1/2 cups flour: The foundation of the bread, balancing all the wet ingredients.

3 cups sugar: Sweetness that balances the earthiness of the pumpkin and spices.
2 teaspoons baking soda: Your leavening agent, ensuring a nice rise without heaviness.
2 teaspoons ground allspice: Adds depth with a unique, warm flavor.

1 1/2 teaspoons salt: Enhances all the other flavors perfectly.
1 teaspoon ground nutmeg: A classic spice that complements pumpkin beautifully.
1 teaspoon ground cinnamon: The quintessential spice for that cozy, autumnal note.

1/2 teaspoon ground cloves: Bold and slightly sweet, balancing the spice mix.

How to Make Pumpkin Bread

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees Fahrenheit. This ensures your loaves bake evenly and develop a beautiful golden crust. Meanwhile, grease your loaf pans so the bread won’t stick, making it much easier to remove once baked.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking soda, salt, allspice, nutmeg, cinnamon, and cloves. Whisk them together thoroughly to distribute the spices evenly throughout the flour. This step is key to avoid clumps of any single spice in your bread.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk the eggs, canned pumpkin, vegetable oil, and water until smooth and fully combined. The pumpkin adds moisture and flavor, while the oil keeps the texture tender and soft.

Step 4: Combine Wet and Dry Mixtures

Gently fold the wet ingredients into your dry ingredients. Stir just until everything is mixed — be careful not to overmix. This helps the bread stay light and fluffy instead of dense.

Step 5: Bake the Bread

Divide the batter evenly between three 8×4 inch greased loaf pans. Place them in the oven and bake for 50 to 55 minutes. To test doneness, insert a toothpick into the center — it should come out clean. Be cautious not to over bake to keep the bread moist.

Step 6: Cool and Enjoy

Let the bread cool in the pans for about 10 minutes before transferring the loaves onto wire racks. This resting time allows the bread to set and makes it easier to slice without crumbling.

How to Serve Pumpkin Bread

Garnishes

While this Pumpkin Bread is delightful on its own, adding a light spread of butter or cream cheese takes it to the next level. For a festive touch, sprinkle with chopped pecans or a drizzle of maple syrup.

Side Dishes

Pair Pumpkin Bread with a hot cup of coffee, chai tea, or even a frothy latte for an irresistible autumn snack. If serving for breakfast, it also pairs marvelously with eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present Pumpkin Bread

Jazz it up by slicing the bread into cubes and toasting them lightly for a crunchy topping on yogurt or smoothie bowls. Alternatively, layer slices with mascarpone and fresh berries for a decadent dessert twist.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Pumpkin Bread tightly in plastic wrap or store it in an airtight container. It keeps wonderfully at room temperature for several days, staying moist and flavorful.

Freezing

If you want to savor this Pumpkin Bread later, freezing is an excellent option. Wrap the loaves or individual slices well in plastic wrap, then in foil or a freezer bag to avoid freezer burn. They can remain fresh for up to three months.

Reheating

When you’re ready to enjoy frozen Pumpkin Bread, simply thaw it overnight in the fridge. Warm slices in the microwave for 15 to 20 seconds or toast them lightly in a toaster oven for that just-baked feel.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Absolutely! But be sure to cook and puree the fresh pumpkin well, removing excess moisture, so the texture and consistency remain right for the bread.

Is this Pumpkin Bread gluten-free?

This recipe uses regular all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to create a gluten-free version.

Can I add nuts or chocolate chips?

Yes! Adding chopped walnuts, pecans, or chocolate chips can elevate the flavor and texture. Fold in about 1 cup of your choice before baking for a delightful surprise inside.

How can I make the Pumpkin Bread less sweet?

Simply reduce the sugar amount slightly to your taste. Keep in mind pumpkin has natural sweetness, and the spices add richness, so balance is key.

What if my bread is dense after baking?

Overmixing the batter or using old baking soda can cause density. Gently combine ingredients and ensure your leavening agents are fresh for the best rise.

Final Thoughts

There is truly nothing like the aroma and warmth of homemade Pumpkin Bread to bring comfort to any day. Easy to make, richly spiced, and irresistibly moist, this recipe is a fantastic way to celebrate the flavors of the season. Give it a try—you might just find yourself baking Pumpkin Bread all year round!

Pumpkin Bread Recipe

★★★★★

4.9 from 11 reviews

Author: Lila
Total Time: 65-70 minutes
Yield: 3 loaves (8×4 inch pans) 1x

Diet: Vegetarian

Print Recipe

Description

This moist and flavorful pumpkin bread is a perfect fall treat, packed with warm spices and rich pumpkin puree. Easy to prepare and ideal for breakfast, snack, or dessert, this bread boasts a tender crumb and a delightful aroma that fills your home.

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking your pumpkin bread.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, allspice, salt, nutmeg, cinnamon, and cloves until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the canned pumpkin, vegetable oil, and water. Mix well to create an even wet mixture.
Combine Wet and Dry Mixtures: Gradually fold the wet mixture into the dry ingredients, stirring gently just until the batter is combined and no streaks of flour remain. Avoid overmixing to keep the bread tender.

Prepare Pans and Portion Batter: Grease three 8×4 inch loaf pans. Divide the batter evenly among the pans, smoothing the tops.
Bake: Place the pans in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool: Remove the bread from the oven and allow the loaves to cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.

Serve and Store: Slice and serve once cooled. Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Notes

Use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Do not overmix batter to maintain a fluffy texture.

If you prefer, add chopped nuts or chocolate chips for extra texture.
Loaf pans should be greased well to prevent sticking.
Ensure the bread cools completely before slicing to prevent crumbling.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Bread, Snack, Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12th of a loaf)

Calories: 280
Sugar: 20g
Sodium: 320mg

Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g

Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g

Protein: 4g
Cholesterol: 50mg

Keywords: pumpkin bread, pumpkin spice bread, fall bread recipe, moist pumpkin bread, homemade pumpkin loaf