5-Star Pumpkin Bread Recipe for Fall Bliss

There’s something magical about the smell of pumpkin bread wafting through the house when the leaves start turning. This pumpkin bread recipe has been my go-to comfort bake every fall since I first scribbled it down from my neighbor’s kitchen years ago. Simple? Absolutely. Perfect? You bet!

I still remember that first bite – warm from the oven, impossibly moist, with just the right balance of spices. Now it’s what my kids beg for when the air gets crisp. What makes this pumpkin bread special isn’t just its easy preparation (though that helps!). It’s how the cinnamon, nutmeg and cloves mingle with the pumpkin’s earthy sweetness to create pure autumn bliss.

Trust me, one slice of this tender loaf with your morning coffee, and you’ll understand why I’ve made this recipe dozens – maybe hundreds – of times. It’s become more than baking to me; it’s a ritual that marks the changing seasons.

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Why You’ll Love This Pumpkin Bread Recipe

Oh my gosh, where do I even start? This pumpkin bread recipe is my absolute favorite for so many reasons – and honestly, I think you’re going to love it too. First, the texture is just incredible. It’s so unbelievably moist and tender, it practically melts in your mouth. Second, it’s ridiculously easy to throw together. You probably have most of the ingredients in your pantry right now! And finally, it just smells and tastes like pure, cozy autumn. It’s the perfect treat for a crisp fall morning with a cup of coffee. Trust me, this one’s a keeper!

Ingredients for Pumpkin Bread Recipe

Okay, let’s talk ingredients – because using the right stuff makes all the difference here! First rule: pure pumpkin puree only (not pie filling – that’s already sweetened and spiced). I learned that the hard way when my first attempt came out way too sweet! You’ll need:

• 1 3/4 cups all-purpose flour (spooned and leveled – no packing!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (I use kosher)
• 1 teaspoon ground cinnamon (fresh is best!)
• 1/2 teaspoon each: nutmeg, cloves, and ginger
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
• 2 large eggs (room temp works best)
• 1 cup canned pumpkin puree (Libby’s is my go-to)
• 1/3 cup water

See? Nothing fancy – just pantry staples that come together to make something magical. Now let’s get mixing!

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How to Make Pumpkin Bread Recipe

Alright, let’s get baking! I’ve made this pumpkin bread so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key here is not to overmix – we want tender bread, not tough bread. Ready?

Step 1: Preheat and Prep

First things first – preheat that oven to 350°F (175°C). I know, I know, we all want to skip this step sometimes, but trust me, a properly heated oven makes all the difference! While it’s heating, grab your 9×5-inch loaf pan and grease it well. I like to use butter or baking spray, making sure to get into all the corners. You can also line it with parchment paper with some overhang – makes removing the bread so much easier later!

Step 2: Mix Dry Ingredients

Now for the dry team! In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and all those lovely spices (1 teaspoon cinnamon, plus 1/2 teaspoon each of nutmeg, cloves, and ginger). Give them a good whisking – we want everything evenly distributed so every bite has that perfect spiced flavor. Set this aside while we mix the wet ingredients.

Step 3: Combine Wet Ingredients

Time to make magic happen! In a large bowl, whisk together 1 1/2 cups sugar and 1/2 cup oil until combined. Then add 2 eggs, one at a time, mixing well after each. Now stir in that gorgeous orange pumpkin puree (1 cup) and 1/3 cup water. The batter will look loose at this point – don’t worry, that’s exactly right!

Step 4: Bake and Cool

Okay, here’s the important part: gently fold the dry ingredients into the wet ingredients. I use a rubber spatula and mix just until the flour disappears – a few lumps are fine! Pour into your prepared pan and pop it in the oven. Now the waiting begins – bake for 60-70 minutes. Around the 50-minute mark, start checking with a toothpick. When it comes out with just a few moist crumbs (not wet batter), it’s done!

Let it cool in the pan for about 10 minutes, then transfer to a wire rack. I know it’s tempting, but try to wait at least 30 minutes before slicing – the flavors develop as it cools. (Though I won’t judge if you sneak a warm slice with butter!)

If cozy autumn flavors make you smile, you’ll love these fluffy Pumpkin Spice Pancakes — the perfect breakfast treat on a crisp fall morning.

Tips for the Best Pumpkin Bread Recipe

Alright, let me share my hard-earned pumpkin bread wisdom! First – and I can’t stress this enough – use fresh spices. That jar of cinnamon that’s been in your cabinet since last Christmas? Toss it. Fresh spices make all the difference in flavor. Second, the toothpick test is your best friend – but don’t wait for it to come out completely clean. A few moist crumbs mean perfect doneness (bone dry means overbaked!). And here’s my secret: if the top starts browning too fast, tent it with foil. These little tricks? They’re what separate good pumpkin bread from oh-my-gosh-I-need-another-slice pumpkin bread.

Variations for Pumpkin Bread Recipe

Oh, the possibilities! While I adore the classic version, sometimes I can’t resist playing with this pumpkin bread recipe. Chocolate chips? Yes please – they melt into gooey pockets of joy. Walnuts or pecans add wonderful crunch. Feeling fancy? Swirl in a cream cheese mixture before baking for a marbled effect. My neighbor swears by adding orange zest for a citrusy kick. The beauty is, this recipe welcomes all sorts of fun tweaks while still staying perfectly moist and delicious! Try these soft pumpkin chocolate chip cookies for another fall favorite.

Storing and Freezing Pumpkin Bread

Here’s the thing about this pumpkin bread – it never lasts long in my house! But when it does (miraculously), I wrap the cooled loaf tightly in plastic wrap and stash it in an airtight container. It stays perfectly moist for up to 3 days at room temp. For longer storage, I slice it and freeze the pieces between parchment paper – perfect for popping straight into the toaster when a pumpkin craving strikes. Just between us? A frozen slice microwaved for 15 seconds with a pat of butter might be my favorite way to enjoy it!

Serving Suggestions for Pumpkin Bread

Oh, the joy of deciding how to enjoy this pumpkin bread! My absolute favorite? Toasted just slightly with a generous smear of butter melting into all those warm spices. Perfect alongside your morning coffee or afternoon tea. For special occasions, try it with a drizzle of honey or a dollop of whipped cream – pure autumnal bliss in every bite! For more fall entertaining ideas, check out these November dinner party ideas.

And for more seasonal inspiration, head over to our Pinterest boards where pumpkin desserts and fall baking ideas are capturing all the cozy vibes.

Pumpkin Bread Recipe FAQs

Over the years, I’ve gotten so many great questions about this pumpkin bread recipe – here are the ones that come up most often! First up:

Nutritional Information

Just so you know, these nutritional values are estimates and can vary depending on the exact ingredients you use. But for one slice of this heavenly pumpkin bread, you’re looking at about 180 calories, 7g fat (mostly from that vegetable oil), and 28g carbs. It’s got just 1g fiber and 2g protein per serving – not bad for something that tastes this indulgent! Remember, portion sizes can vary, so if you’re watching anything specific, adjust your slice accordingly. (But between you and me? Sometimes an extra-thick slice is totally worth it!)

Share Your Pumpkin Bread Experience

I’d love to hear how your pumpkin bread turns out! Did you add any fun mix-ins? Maybe you’ve got a special way of serving it? Drop a comment below – your tips might just become someone else’s new favorite trick. Happy baking! For more festive fall mocktails to pair with your baking, check out this list.