If you’ve been on the lookout for a comforting, delicious treat that embodies all the cozy vibes of autumn, look no further than this Pumpkin Bread Recipe. It’s a soft, moist loaf bursting with the warm flavors of cinnamon, nutmeg, and cloves, perfectly rounded out by the natural richness of pumpkin puree. Beyond just tasting amazing, this pumpkin bread is wonderfully simple to prepare, holds up beautifully over several days, and can be a go-to crowd-pleaser for breakfast, snacks, or even dessert. I can’t wait to share this recipe that feels like a warm hug from the inside out!

Ingredients You’ll Need

Two freshly baked brown quick breads sit side by side in black loaf pans on a metal cooling rack. Each loaf has a cracked, golden brown crust with a slightly rough texture on top, showing a tender soft inside. The cooling rack rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Pumpkin Bread Recipe serves a purpose, whether it’s boosting the flavor, improving the texture, or lending that irresistible golden color. Don’t be intimidated by the list—these are straightforward pantry staples that, when combined thoughtfully, create something magical.

2 cups all-purpose flour: The foundation of the bread, providing structure while keeping it tender.
1 1/2 cups granulated sugar: Balances the earthiness of pumpkin with sweetness and helps with browning.
1 tsp baking soda, sifted: Ensures your bread rises evenly without lumps — a small but crucial step.
2 tsp baking powder: Gives an extra lift so your pumpkin bread stays light and fluffy.
2 tsp cinnamon: The star spice that brings warmth and depth.
1/4 tsp ground cloves (optional): Adds a subtle spicy kick if you’re feeling adventurous.
1/2 tsp ground nutmeg (optional): Another cozy spice that complements the cinnamon perfectly.
1/2 tsp fine sea salt: Enhances all the sweet and spicy notes.
3 large eggs, room temperature: Bind everything together and add richness.
1 cup extra light olive oil (or vegetable/corn oil): Keeps the bread moist without overpowering flavors.
15 oz pumpkin puree: The hero ingredient that delivers classic pumpkin flavor and vibrant color.
1 tsp vanilla extract: Rounds out the flavors with a touch of sweetness and floral aroma.

How to Make Pumpkin Bread Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350˚F. Grab two 8 1/2 by 4 1/2-inch bread pans and give them a good buttering, then dust them lightly with flour. This step ensures that your pumpkin bread will slide out easily after baking, keeping the crust intact and looking perfect.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisking not only combines these flavors beautifully but also distributes the leavening agents evenly so your bread bakes perfectly. The aroma at this stage already hints at the treat to come.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, oil, pumpkin puree, and vanilla extract until smooth. Using room temperature eggs helps everything bind nicely and prevents the batter from curdling, giving you that ultra-moist crumb.

Step 4: Blend Wet and Dry Ingredients

Pour the wet mixture over the dry ingredients and stir gently with a whisk until just smooth. Be careful not to overmix — a few small lumps are okay! This ensures your pumpkin bread will be tender, not dense.

Step 5: Bake Until Golden and Perfect

Divide the batter evenly into your two prepared pans and pop them into the oven. Bake for 45 to 55 minutes, checking at around 50 by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Once done, let the loaves rest in the pans for 10 to 15 minutes before transferring them to a cooling rack to finish cooling. The patience here is totally worth it!

How to Serve Pumpkin Bread Recipe

Two slices of golden brown pumpkin bread are stacked slightly off-center on a white speckled plate with a brown rim, showing a soft and moist texture with small holes throughout. Next to the plate are two cinnamon sticks and two whole nutmegs lying on a white marbled surface. Behind the plate, a small white bowl contains roughly chopped nuts, and more slices of pumpkin bread sit on another white speckled plate in the upper left. A white ceramic mug filled with frothy white drink, topped with a sprinkle of spice, is placed slightly behind the main plate, with a vintage silver fork resting nearby. In the background on the right, a smooth, white pumpkin adds a cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This pumpkin bread is delicious on its own, but if you want to step it up a notch, try spreading a little butter or cream cheese on a warm slice. A drizzle of honey or a sprinkle of powdered sugar can add elegance and sweetness. For crunch and texture, toasted pecans or walnuts are an excellent topping or mix-in.

Side Dishes

Serve this pumpkin bread alongside a steaming mug of chai tea or coffee for the ultimate cozy treat. It pairs wonderfully with creamy soups, especially butternut squash or apple-celery, making it a versatile companion for brunch or afternoon snack time.

Creative Ways to Present

Want to impress guests? Slice the pumpkin bread thickly and toast it lightly, then layer with mascarpone and a dusting of cinnamon sugar to make a simple yet stunning dessert or breakfast centerpiece. You could also use slices as the base for decadent French toast with maple syrup and fresh fruit.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your pumpkin bread in an airtight container at room temperature for up to 3 days. You’ll find its flavor deepens beautifully. If your kitchen is warm, keeping it in the fridge can extend freshness to about a week.

Freezing

This Pumpkin Bread Recipe freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer bag, or wrap whole loaves in foil and bag them. Frozen pumpkin bread keeps well for up to 3 months, making it a great option for ahead-of-time prep or gifting.

Reheating

To bring frozen or refrigerated pumpkin bread back to life, warm slices in a toaster oven or microwave for 20 to 30 seconds until soft and fragrant. A quick reheat revives the moist crumb and makes it taste freshly baked all over again.

FAQs

Can I use canned pumpkin for this Pumpkin Bread Recipe?

Absolutely! Canned pumpkin puree is actually the most convenient option and works perfectly in this recipe. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains additional sugars and spices.

What can I substitute for the oil in this recipe?

If you prefer, you can swap the oil for melted butter or even applesauce for a lighter version. Just keep in mind that substitutions might slightly alter the texture and moisture, so the bread may be less rich or moist.

Can I add nuts or chocolate chips?

Yes! Folding in a cup of chopped walnuts, pecans, or chocolate chips into the batter before baking adds wonderful texture and flavor depth to your pumpkin bread.

Is this Pumpkin Bread Recipe gluten-free?

This version uses all-purpose flour, so it’s not gluten-free. However, you can substitute a gluten-free flour blend designed for baking in a 1:1 ratio. Be sure it contains xanthan gum or a similar binder for the best results.

How do I know when the pumpkin bread is done baking?

The best way is to insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, your pumpkin bread is perfectly baked. If the toothpick comes out wet with batter, give it a few more minutes and check again.

Final Thoughts

This Pumpkin Bread Recipe is a delightful little treasure that’s as rewarding to bake as it is to eat. Whether you’re making it for a cozy family gathering, a casual afternoon treat, or simply to fill your kitchen with heartwarming aromas, it never fails to bring smiles. Give it a try and enjoy the comforting spirit of pumpkin in every luscious bite!