This classic pumpkin bread recipe is soft, moist, warmly spiced, and filled with the comforting flavor of pumpkin. Made with pumpkin puree, cinnamon, nutmeg, and a few simple pantry ingredients, this easy quick bread is perfect for fall mornings, Thanksgiving, holiday baking, or a cozy afternoon snack.
The loaf develops a lightly golden crust while staying tender and moist inside. A little brown sugar adds depth, while pumpkin pie spices give every slice that familiar fall flavor.
Serve it plain, spread with butter, or enjoy it with a warm cup of coffee for an easy homemade treat.
Why You’ll Love This Classic Pumpkin Bread
- Soft and moist texture
- Rich pumpkin flavor
- Warm fall spices
- Easy one-bowl recipe
- No mixer required
- Simple pantry ingredients
- Perfect for fall and Thanksgiving
- Great for breakfast or dessert
- Freezes well
- Delicious served warm
Ingredients
For the Pumpkin Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Optional Add-Ins
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- Pumpkin seeds for topping
How to Make Classic Pumpkin Bread
1. Prepare the Oven
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
Leave a little parchment overhang on the long sides to make the finished loaf easier to remove.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mixing the spices evenly into the flour helps distribute the flavor throughout the loaf.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract.
Whisk until the mixture is smooth and evenly combined.
4. Add the Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture.
Use a rubber spatula or wooden spoon to gently fold everything together.
Stop mixing as soon as no large streaks of flour remain.
Avoid overmixing because it can make the bread dense.
5. Add Optional Ingredients
If you’re using pecans, walnuts, or chocolate chips, gently fold them into the batter.
You can also reserve a few nuts or pumpkin seeds to sprinkle over the top.
6. Fill the Loaf Pan
Pour the pumpkin batter into the prepared loaf pan.
Smooth the top gently with a spatula.
Sprinkle chopped nuts or pumpkin seeds over the top if desired.
7. Bake
Place the loaf pan in the preheated oven.
Bake for approximately 50 to 60 minutes.
The top should be golden brown and slightly domed.
Insert a toothpick into the center. It should come out with a few moist crumbs attached.
If the top becomes dark before the center is finished, loosely cover the loaf with aluminum foil during the final part of baking.
8. Cool
Remove the pumpkin bread from the oven.
Allow it to cool in the pan for about 10 to 15 minutes.
Use the parchment paper to carefully lift the loaf onto a wire rack.
Allow it to cool completely before slicing.
9. Slice and Serve
Use a sharp serrated knife to cut the loaf into slices.
Serve at room temperature or slightly warm.
Add a little butter, cream cheese, or maple butter for an extra special treat.
What Kind of Pumpkin Should I Use?
Use 100% pure pumpkin puree, not pumpkin pie filling.
Pumpkin puree contains only pumpkin, while pumpkin pie filling already contains sugar and spices.
Using pumpkin pie filling can significantly change the sweetness and texture of the recipe.
How Do I Keep Pumpkin Bread Moist?
The combination of pumpkin puree and vegetable oil helps keep this bread moist.
Avoid overbaking it.
Take the loaf out of the oven when a toothpick inserted into the center comes out with a few moist crumbs rather than completely dry.
Allowing the bread to cool completely before slicing also helps maintain its texture.
Can I Use Fresh Pumpkin?
Yes.
Homemade pumpkin puree can be used, but its water content can vary considerably.
For consistent results, canned 100% pumpkin puree is usually the easiest option.
If using homemade puree, make sure it is thick and not watery.
Can I Make Pumpkin Bread Without a Mixer?
Absolutely.
This recipe is designed to be mixed by hand.
A whisk and rubber spatula are all you need.
Easy Pumpkin Bread Variations
Chocolate Chip Pumpkin Bread
Fold 1/2 cup semi-sweet chocolate chips into the batter.
Pumpkin Pecan Bread
Add chopped pecans to the batter and sprinkle extra pecans over the top.
Cranberry Pumpkin Bread
Add dried cranberries for a sweet-tart flavor combination that’s especially good around the holidays.
Maple Pumpkin Bread
Replace part of the granulated sugar with pure maple syrup and add a little extra flour if needed.
Cream Cheese Pumpkin Bread
Add a layer of sweetened cream cheese filling through the center of the batter.
Cinnamon Sugar Pumpkin Bread
Sprinkle a mixture of cinnamon and sugar over the top before baking.
Can I Add Chocolate Chips?
Yes.
Chocolate chips are one of the easiest ways to customize pumpkin bread.
Semi-sweet chocolate chips work especially well with the warm spices.
For a richer flavor, you can also use dark chocolate chips.
Can I Add Nuts?
Yes.
Pecans and walnuts both work beautifully.
For extra flavor, lightly toast the nuts before adding them to the batter.
Allow them to cool before mixing them in.
How Do I Know When Pumpkin Bread Is Done?
Insert a toothpick into the center of the loaf.
If it comes out with a few moist crumbs attached, the bread is ready.
If the toothpick has wet batter on it, continue baking and check again after a few minutes.
Avoid waiting until the toothpick comes out completely dry because that can result in a drier loaf.
Why Did My Pumpkin Bread Sink?
A loaf can sink in the middle if the batter is overmixed, the oven temperature is too low, or the bread is removed before the center has fully baked.
Make sure your baking soda and baking powder are fresh and avoid opening the oven repeatedly during baking.
Can I Make Pumpkin Bread Ahead of Time?
Yes.
Pumpkin bread is an excellent make-ahead recipe.
The flavor can become even better after resting for several hours.
Once completely cooled, wrap the loaf tightly and store it until ready to serve.
How to Store Pumpkin Bread
Store cooled pumpkin bread in an airtight container or wrap it tightly in plastic wrap.
It can generally be kept at room temperature for about 3 to 4 days.
If your kitchen is warm or humid, refrigeration can help extend its freshness.
Can I Refrigerate Pumpkin Bread?
Yes.
Wrap the loaf tightly and refrigerate for up to about 1 week.
Allow individual slices to sit at room temperature for a few minutes before serving.
Can I Freeze Pumpkin Bread?
Yes.
Pumpkin bread freezes very well.
Allow the loaf to cool completely.
Wrap it tightly in plastic wrap and then place it inside a freezer-safe bag or container.
Freeze for up to 3 months.
You can also freeze individual slices so they’re easy to thaw whenever you want one.
What to Serve With Pumpkin Bread
Classic pumpkin bread is delicious by itself, but you can serve it with:
- Salted butter
- Cream cheese
- Maple butter
- Whipped cream
- Honey
- Apple butter
- Cinnamon butter
- A cup of coffee
- Hot tea
For a fall breakfast, try serving warm pumpkin bread with coffee and fresh fruit.
Frequently Asked Questions
Can I use pumpkin pie spice instead of individual spices?
Yes. Use approximately 2 to 2 1/2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Can I make this recipe into muffins?
Yes. Divide the batter between lined muffin cups and begin checking for doneness around 18–22 minutes.
Can I use olive oil?
You can, but its flavor may be noticeable. A neutral oil such as vegetable or canola oil is usually better for classic pumpkin bread.
Can I make this bread gluten-free?
Yes. Use a good-quality gluten-free all-purpose flour blend designed for baking.
Why is my pumpkin bread gummy?
Too much moisture, underbaking, or slicing the bread while it’s still very hot can create a gummy texture.
Can I make two loaves?
Yes. Double the ingredients and divide the batter between two 9×5-inch loaf pans.
Recipe Card
Classic Pumpkin Bread
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 10–12 slices
Course: Breakfast / Dessert
Cuisine: American
Ingredients
- 1 3/4 cups 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 ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans, optional
- 1/2 cup chocolate chips, optional
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk eggs, pumpkin puree, sugars, oil, milk, and vanilla.
- Gradually fold the dry ingredients into the wet ingredients.
- Add optional nuts or chocolate chips.
- Transfer batter to the prepared loaf pan.
- Sprinkle optional nuts or pumpkin seeds over the top.
- Bake for 50–60 minutes.
- Check the center with a toothpick.
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack and cool completely.
- Slice and serve with butter or cream cheese.