Name: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup pumpkin purée (not pumpkin pie filling); 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil (or melted butter); 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; Optional: 1/2 cup chopped nuts, chocolate chips, raisins, or streusel topping

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This Pumpkin Bread is moist, rich in warm spices, and bursting with the comforting flavor of real pumpkin. It’s one of my favorite bakes for fall—perfect for breakfast, dessert, or an afternoon snack with a cup of coffee or tea. Every slice is soft, tender, and filled with that cozy, home-baked feeling I love.

Why You’ll Love This Recipe

I love how easy this pumpkin bread is to make—all I need is one bowl and a few pantry staples. The texture is perfectly soft and dense without being heavy, and the flavor gets even better the next day. It’s versatile too: I can keep it simple or dress it up with nuts, chocolate chips, or a glaze. Best of all, it fills the kitchen with an amazing aroma while it bakes. Pumpkin Bread Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée (not pumpkin pie filling)
All-purpose flour
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Optional add-ins: chopped nuts, chocolate chips, raisins, or a streusel topping

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, I whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and well combined.
In another bowl, I mix the flour, baking soda, baking powder, salt, and spices.
I gradually stir the dry ingredients into the wet mixture just until combined—being careful not to overmix.
If I’m adding nuts or chocolate chips, I fold them in gently at this stage.
I pour the batter into the prepared loaf pan, smoothing the top with a spatula.
I bake the bread for about 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf (9×5 inch), yielding about 10 slices. It takes around 15 minutes to prep and 55–65 minutes to bake. Including cooling time, the total time is about 1.5 hours.

Variations

I sometimes use half whole wheat flour for a nuttier flavor and added fiber.
A handful of mini chocolate chips gives the loaf a sweet twist.
Chopped walnuts or pecans add great texture and crunch.
For a dessert version, I drizzle a vanilla glaze or cream cheese frosting over the cooled loaf.
I’ve also made this recipe in mini loaf pans—great for gifting or individual portions (just reduce baking time).

Storage/Reheating

I store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week, or freeze slices wrapped individually for up to 2 months. To enjoy, I thaw at room temperature or warm slices gently in the microwave for about 10–15 seconds. Pumpkin Bread Recipe

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use homemade pumpkin purée—just make sure it’s thick and not too watery, or it can affect the texture of the bread.

Why did my pumpkin bread sink in the middle?

Overmixing the batter or underbaking can cause sinking. I always make sure to mix gently and test with a toothpick before removing from the oven.

Can I make this recipe gluten-free?

Absolutely. I’ve had success using a 1:1 gluten-free flour blend. Just check that it contains a binder like xanthan gum for structure.

What’s the best oil to use in this recipe?

I usually use vegetable oil, but melted coconut oil or canola oil also work well. Even melted butter gives it a richer flavor if I want a more indulgent loaf.

Can I double the recipe?

Yes, I often double it to make two loaves—perfect for freezing one or sharing with friends. Just make sure to use two loaf pans and adjust the baking time as needed.

Conclusion

This Pumpkin Bread is one of those recipes I come back to every fall. It’s warm, soft, and filled with the kind of flavor that makes cold mornings feel a little cozier. Whether I keep it simple or add a few tasty extras, it always turns out delicious and comforting.

Pumpkin Bread Recipe

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Author: lina
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf (about 10 slices)
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This moist and warmly spiced Pumpkin Bread is packed with real pumpkin flavor and perfect for fall. Easy to make in one bowl, it’s ideal for breakfast, dessert, or a cozy snack.

Ingredients

1 cup pumpkin purée (not pumpkin pie filling)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Optional: 1/2 cup chopped nuts, chocolate chips, raisins, or streusel topping

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix.
Fold in any optional add-ins like nuts or chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.