Name: Pumpkin Bread
Prep time: 10 min
Cook time: PT-487555H24M33S
Total time: PT-487555H24M33S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract

Why You’ll Love This Recipe

This pumpkin bread is soft, rich, and packed with flavor, yet incredibly easy to make. It’s a one-bowl recipe with no yeast required, making it beginner-friendly. The combination of pumpkin and spices like cinnamon and nutmeg creates a deliciously warm flavor that pairs beautifully with coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Ground ginger
Granulated sugar
Brown sugar
Eggs
Pumpkin puree (not pumpkin pie filling)
Vegetable oil or melted butter
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Makes 1 loaf (about 10–12 slices).
Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 5–15 minutes

Variations

Chocolate Chip Pumpkin Bread: Stir in 1 cup of chocolate chips before baking.
Nutty Pumpkin Bread: Add chopped pecans or walnuts for crunch.
Whole Wheat Version: Substitute half of the flour with whole wheat flour.
Glazed Pumpkin Bread: Drizzle with a simple vanilla or cream cheese glaze after cooling.
Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 25–35 minutes.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin, then drain excess liquid before using.

Can I reduce the sugar?

Yes, but keep at least 1 cup total for proper texture and flavor.

Can I make this gluten-free?

Yes, use a gluten-free flour blend designed for baking.

Can I use pumpkin pie spice instead of individual spices?

Yes, substitute with 2–3 teaspoons of pumpkin pie spice.

Why is my pumpkin bread dense?

Overmixing the batter or using expired baking soda can cause density.

Can I double the recipe?

Yes, bake in two loaf pans or a 9×13-inch pan (adjust baking time).

How do I know when it’s done?

A toothpick inserted into the center should come out clean with no wet batter.

Can I make muffins with this recipe?

Yes, bake in a muffin tin for 18–22 minutes.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin pie filling contains sugar and spices—use pure pumpkin puree.

Can I add a streusel topping?

Yes, mix butter, flour, sugar, and cinnamon and sprinkle over the batter before baking.

Conclusion

Pumpkin Bread is a seasonal classic that’s moist, flavorful, and endlessly versatile. With its simple preparation and cozy autumn flavor, it’s a recipe you’ll want to make all season long—and maybe even year-round. Perfect with coffee, tea, or a dollop of whipped cream, it’s comfort in every slice