This pumpkin bread has a golden crust, a tender crumb, and that cozy autumn warmth in every slice. I started making it years ago when I opened a can of pumpkin puree and realized I could have a fresh loaf in just about an hour. The whole house smells like cinnamon and spice while it bakes, and the texture comes out so soft you can practically pull it apart with your fingers.
If you love easy fall baking, you'll want to try this alongside my Easy Berry Stuffed French Toast Recipe for a complete breakfast spread, or serve it warm with my Delicious Cinnamon Butter Recipe melted on top. It pairs beautifully with Delicious Sweet Potato Pancakes Recipe for a cozy weekend brunch.
What You'll Love About This Pumpkin Bread
It's one of those Pumpkin Bread you'll make over and over. The ingredient list is simple, the steps are beginner-friendly, and the results are consistently perfect. You get a moist, tender crumb with warm spices and that classic pumpkin flavor.
It's also really forgiving. If you overbake it by a few minutes, it's still soft. If you use cinnamon instead of pumpkin spice, it still tastes amazing. You can slice it thick for breakfast or thin for snacking, and it stays fresh for days.
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Ingredients For Pumpkin Bread
Here's what goes into this soft pumpkin bread.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the structure of the bread and keeps it tender without being too dense.
Pumpkin spice (or cinnamon): Adds warmth and that signature fall flavor. You can use either one depending on what you have.
Baking soda: Helps the bread rise and gives it a light, fluffy texture.
Salt: Balances the sweetness and brings out the pumpkin flavor.
Pumpkin puree: A full 15-ounce can makes this bread incredibly moist. Make sure you use pure pumpkin, not pumpkin pie filling.
Granulated sugar: Sweetens the bread and helps create a tender crumb.
Brown sugar: Adds a hint of molasses and caramel depth.
Eggs: Bind everything together and add richness.
Vegetable oil: Keeps the bread soft and moist for days. Oil works better than butter for quick breads like this.
Vanilla extract: Enhances the overall flavor and adds a subtle warmth.
How to Make Pumpkin Bread
This comes together quickly with just a few simple steps.
Preheat and prep: Preheat your oven to 375°F. Grease your 9x5 loaf pan and line it with parchment paper, leaving the edges hanging over the sides so you can lift the bread out easily later.
Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt until everything is evenly combined. Set this aside.
Combine the wet ingredients: In a large bowl, whisk the pumpkin puree with both sugars until smooth. Beat in the eggs one at a time, then add the vegetable oil and vanilla extract. Mix until everything looks creamy and well blended.
Bring it together: Gradually whisk the flour mixture into the pumpkin mixture, stirring gently until the batter is smooth and there are no lumps. Don't overmix or the bread can turn out tough.
Fill the pan: Pour the batter into your prepared loaf pan and use a spatula to smooth the top so it bakes evenly.
Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Around the 30-minute mark, check the top. If it's browning too quickly, cover it loosely with foil to prevent burning while the inside finishes baking.
Cool and serve: Let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift it out onto a cooling rack. Slice it warm, or let it cool completely before storing.
Equipment For Pumpkin Bread
You don't need anything fancy to make this pumpkin bread from scratch.
- 9x5 loaf pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Toothpick for testing doneness
Substitutions and Variations
This recipe is pretty flexible if you need to make changes.
Pumpkin spice: If you don't have pumpkin spice, just use 1 tablespoon of cinnamon. You can also make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves.
Oil: You can swap the vegetable oil for melted coconut oil or canola oil. Butter works too, but oil keeps the bread softer for longer.
Sugar: You can use all brown sugar for a deeper molasses flavor, or all granulated sugar if that's what you have.
Add-ins: Fold in chocolate chips, chopped walnuts, or pecans for extra texture. About ¾ cup works well.
Gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
How to Store Pumpkin Bread
This bread stays moist for several days if you store it properly.
Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 4 days. The flavor actually gets better after a day or two as the spices settle in.
You can also freeze it. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. It'll keep for up to 3 months. Thaw at room temperature or warm slices in the microwave for about 20 seconds.
Serving Suggestions
Here are a few cozy ways to enjoy this spiced pumpkin loaf.
Spread softened cream cheese or butter on a warm slice for breakfast. The creamy richness pairs perfectly with the pumpkin spice.
Toast a slice and drizzle it with honey or maple syrup. The edges get a little crispy, and the inside stays soft.
Serve it with hot coffee or a chai latte on a cool autumn morning. It's the kind of combination that makes you want to sit and savor every bite.
Pair it with vanilla ice cream for dessert. The warm spices and cold cream make a simple but satisfying treat.
Expert Tips
A few small tricks make a big difference.
Don't overmix the batter. Once you add the flour, stir just until you don't see any dry streaks. Overmixing can make the bread dense and tough.
Use room temperature eggs. They blend more easily into the batter and create a smoother texture.
Check for doneness early. Ovens vary, so start checking around the 50-minute mark. The toothpick should come out clean or with just a few moist crumbs.
Cover with foil. If the top is browning too fast, cover it loosely with foil around the halfway point. This keeps the crust from burning while the center finishes baking.
Let it cool before slicing. I know it's tempting, but letting it cool for at least 10 minutes makes it easier to slice cleanly without crumbling.
Why This Pumpkin Bread Recipe Works
This isn't your average quick bread. It uses a full 15-ounce can of pumpkin puree, which gives it incredible moisture without being dense or heavy. The combination of granulated and brown sugar adds depth and a hint of caramel sweetness. You don't need a mixer or any fancy equipment, just two bowls and a whisk.
The batter comes together in about 10 minutes, and the bread bakes up tall and golden. It's the kind of homemade pumpkin loaf that tastes like it came from a bakery but requires almost no skill to pull off.
FAQ
What are common pumpkin bread mistakes?
Overmixing the batter is the biggest one. It makes the bread tough and dense instead of tender. Another mistake is using pumpkin pie filling instead of pure pumpkin puree. The pie filling has added spices and sugar, which throws off the balance. Also, don't skip the foil cover if the top is browning too quickly. My mom always says, "A dark crust doesn't mean it's done inside."
Is pumpkin bread better made with oil or butter?
Oil is better for this recipe because it keeps the bread moist for days. Butter can make quick breads dry out faster. Oil also blends more easily into the batter without needing to be softened first, which makes the whole process simpler. If you prefer butter flavor, you can use melted butter, but the texture won't stay as soft.
What ingredients do you need for pumpkin bread?
You need all-purpose flour, pumpkin spice or cinnamon, baking soda, salt, a can of pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. It's a short list of pantry staples, and everything comes together in one bowl.
How to make pumpkin bread more flavorful?
Add a little extra vanilla extract or a splash of maple syrup to the batter. You can also sprinkle a cinnamon-sugar topping on top before baking for extra sweetness and texture. My neighbor Mia likes to add a handful of mini chocolate chips, which melts into little pockets of chocolate throughout the loaf.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Bread
Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour Ensure it's measured correctly by spooning and leveling
- 1 tablespoon pumpkin spice Or cinnamon if you prefer a lighter flavor
- 1 teaspoon baking soda For leavening
- ½ teaspoon salt Balance the flavors
- 1 15 oz can pumpkin puree (Not pumpkin pie filling, which contains added sugar and spices)
- 1 cup granulated sugar Sweetness base
- ½ cup packed brown sugar Adds moisture and richness
- 2 large eggs Room temperature
- ½ cup vegetable oil Or any neutral oil like canola or sunflower oil
- 1 tablespoon vanilla extract For flavor depth
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x5 loaf pan and line it with parchment paper so the edges hang over the sides, making it easier to remove the bread once baked.
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In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet mixture, whisking until just incorporated and smooth.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. After about 30 minutes, cover the top loosely with aluminum foil to prevent over-browning.
- Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment paper. Slice and enjoy while warm, or let it cool completely for storage.
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