There’s nothing that says “autumn” quite like the warm, spiced aroma of a loaf of pumpkin bread baking in the oven. This recipe is a cherished classic in our family, resulting in a perfectly moist and tender loaf every single time. It’s the kind of simple, comforting bake that feels like a hug from the inside out.

My mother, Eva, was never one for complicated recipes, but she knew the magic of simple ingredients. I can still see her worn wooden recipe box, the lid slightly ajar, as she’d pull out a faded index card labeled “Pumpkin Bread” in her looping cursive. The kitchen would slowly fill with the scent of cinnamon and nutmeg, a warm promise against the crisp autumn air outside. That smell, to me, is the smell of home, of Mom’s quiet love baked into every slice.

What Makes This Pumpkin Bread So Special

Simple & Straightforward: This is a classic quick bread recipe that comes together easily with no special equipment needed.
Perfectly Spiced: A warm blend of cinnamon, nutmeg, ginger, and cloves gives this bread its signature autumn flavor.
Incredibly Moist: The combination of pumpkin purée and oil ensures a tender, moist crumb that stays fresh for days.
Makes a Great Gift: This loaf is perfect for sharing with neighbors, friends, or teachers during the fall season.

The Simple Things You’ll Need

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/4 cup milk
1 1/2 cups pumpkin purée (be sure it’s not pie filling!)
1 teaspoon vanilla extract

Let’s Bake Together

A Warm Oven and a Ready Pan

First, preheat your oven to 350°F (175°C). While it’s warming up, prepare your 9×5-inch loaf pan by greasing and flouring it well. I like to line mine with a strip of parchment paper that hangs over the sides, it makes it so much easier to lift the loaf out later.

Mixing the Warm Spices

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all those lovely spices: cinnamon, nutmeg, ginger, and cloves. Giving them a good whisk now ensures that the spices are evenly distributed, so every single bite is perfectly flavored.

The Secret to a Moist Loaf

Now, in a separate large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until everything is smooth and well combined. Then, gently stir in the milk, pumpkin purée, and vanilla extract. The mixture should look glossy and smell wonderful.

Gently Folding It All Together

It’s time to bring it all together. Gradually pour your dry ingredient mixture into the wet mixture. Use a spatula to stir everything gently until it is just combined. The most important tip I can give you is not to overmix; a few little lumps are perfectly okay and are the secret to a tender loaf.

Ready for the Oven

Carefully pour the finished batter into your prepared loaf pan. I like to use my spatula to gently smooth the top so it bakes into a nice, even loaf.

The Long, Sweet Wait

Place the pan in your preheated oven and bake for 55 to 65 minutes. You’ll know it’s ready when a wooden toothpick or skewer inserted into the center of the loaf comes out clean. The top will be a beautiful golden brown.

A Little Bit of Patience

Patience is key here! Let the pumpkin bread cool in the pan for about 10 minutes. This helps it set. Afterward, carefully transfer it to a wire rack to cool completely before you even think about slicing it. It’s hard to wait, I know, but it prevents the bread from crumbling.

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per slice, with the recipe yielding approximately 10 slices. (Kcal: 280 kcal per slice)

If You’d Like to Make It a Little Lighter

Swap the Flour: For a little extra fiber, you can substitute half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour.
Reduce the Sugar: This bread is quite sweet, so you can easily reduce the granulated and brown sugar by a quarter cup each without sacrificing too much flavor or texture.
Use Applesauce: To lower the fat content, try replacing half of the vegetable oil with an equal amount of unsweetened applesauce. It helps keep the bread wonderfully moist.

My Favorite Ways to Enjoy a Slice

Simply Warmed: My favorite way to enjoy a slice is warmed just slightly in the microwave with a generous pat of salted butter that melts right into the crumb.
With Cream Cheese: For a more decadent treat, toast a slice and spread it with tangy cream cheese. It’s a classic combination for a reason!
As a Dessert: Serve a slice with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream and a little sprinkle of cinnamon on top.

Things I’ve Learned Along the Way

Using Pumpkin Pie Filling: Be sure your can says “100% Pure Pumpkin” or “Pumpkin Purée.” Pumpkin pie filling is already sweetened and spiced, which will make your bread overly sweet and alter the flavor.
Overmixing the Batter: When you combine the wet and dry ingredients, stir only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf instead of a light, tender one.
Slicing While Warm: It’s so tempting to cut into the loaf right out of the oven, but a warm loaf is a fragile one. Letting it cool completely on a wire rack allows the structure to set, ensuring you get clean, beautiful slices.

How to Keep It Fresh

This pumpkin bread stores beautifully. Simply wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist at room temperature for up to 4 days. If you need to store it longer, it will last for about a week in the refrigerator. You can also freeze it for up to 3 months by wrapping the loaf (or individual slices) in plastic wrap and then a layer of aluminum foil.

I Hope You’ll Make Your Own Memories

This recipe is more than just a list of ingredients; it’s a piece of my heart and a memory of my mom’s warm kitchen on a cool day. I hope that when you bake this loaf, your home fills with the same comforting aroma and that you get to share it with the people you love. May it help you create your own sweet memories, one slice at a time.

Just in Case You Were Wondering…

What about adding nuts or chocolate chips?

Absolutely! About a cup of chopped walnuts or pecans would be a wonderful addition for a bit of crunch. If you prefer something sweeter, a cup of semi-sweet chocolate chips folded into the batter at the end would be delicious.

Can I use a pumpkin from my garden?

Yes, you certainly can. If you do, make sure the purée is thick and not watery. If it seems a bit loose, you can let it drain in a fine-mesh sieve or blot it with paper towels to remove some of the excess moisture before measuring.

Could I make these into muffins instead?

This recipe works perfectly for muffins. Just divide the batter evenly among a greased or lined 12-cup muffin tin. Bake at the same temperature (350°F / 175°C) for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Best Pumpkin Bread Recipe

Author: Sarah
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

There’s nothing that says autumn quite like the warm, spiced aroma of a loaf of pumpkin bread baking in the oven. Perfectly moist, tender, and full of cozy spices, this recipe is a cherished classic that brings comfort with every slice.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/4 cup milk
1 1/2 cups pumpkin purée (not pie filling)
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, lining with parchment if desired.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, whisk granulated sugar, brown sugar, eggs, and oil until smooth. Stir in milk, pumpkin purée, and vanilla extract.
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, fold in 1 cup of chopped nuts or chocolate chips. This recipe also works beautifully as muffins (20–25 minutes baking time). Store wrapped at room temperature up to 4 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 210mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin bread, autumn, baking, quick bread, spiced loaf