Simple Pumpkin Bread Recipe: Pumpkin bread is like a warm hug on a chilly day—comforting, cozy, and packed with that perfect autumn flavor we all crave.
Whether you’re a baking newbie or a seasoned pro, this simple pumpkin bread recipe is your go-to guide for making a moist, flavorful loaf every single time. It’s easy to whip up and fills your kitchen with the most incredible aroma.
Ready to bake? Let’s get into it.
Why You’ll Love This Pumpkin Bread
What’s not to love? This pumpkin bread is:
- Moist and fluffy, not dry or crumbly.
- Rich with warm spices like cinnamon and nutmeg.
- Easy to make—you don’t need a mixer or fancy equipment.
- Versatile—add nuts, chocolate chips, or even cream cheese swirls.
- Perfect for holidays, breakfasts, snacks, or gifts.
Once you try it, you’ll want to make it on repeat all fall (and honestly, all year long).
Tips for Making the Best Pumpkin Bread
Before diving in, here are a few quick tips to make sure your pumpkin bread comes out perfect every time:
- Use canned pumpkin puree, not pumpkin pie filling—they’re not the same.
- Don’t overmix the batter—this can make your bread dense.
- Measure your flour properly by spooning it into the measuring cup and leveling off with a knife.
- Bake at the right temperature and check with a toothpick to avoid underbaking.
- Let it cool completely before slicing. This helps the flavors settle and the texture set.
List of Ingredients You’ll Need
Let’s break down what you’ll need. Simple pantry staples come together to make this delicious treat.
Dry Ingredients
- 1 ¾ cups all-purpose flour – for structure.
- 1 tsp baking soda – the leavening agent for rise.
- ½ tsp baking powder – adds a little extra lift.
- ½ tsp salt – enhances all the flavors.
- 1 ½ tsp ground cinnamon – gives that classic fall flavor.
- ½ tsp ground nutmeg – warm and aromatic.
- ¼ tsp ground cloves (optional) – adds depth.
- ½ tsp ground ginger – for that subtle spicy touch.
Wet Ingredients
- 1 cup canned pumpkin puree – the star of the show.
- 2 large eggs – binds everything together.
- ½ cup vegetable oil – makes it moist.
- 1 cup granulated sugar – for sweetness.
- ½ cup brown sugar – adds a caramel-like richness.
- 1 tsp vanilla extract – deepens the flavor.
Optional Add-ins
- ½ cup chopped walnuts or pecans – for crunch.
- ½ cup chocolate chips – for sweetness.
- ¼ cup dried cranberries – for a tangy twist.
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Whisk or spoon
- Measuring cups and spoons
- 9×5 inch loaf pan
- Rubber spatula
- Cooling rack
- Toothpick or cake tester
Step-by-Step Guide to Make Pumpkin Bread
Let’s get baking! Follow these step-by-step instructions for the ultimate loaf.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly right from the start.
Step 2: Prepare the Loaf Pan
Grease a 9×5-inch loaf pan with butter or non-stick spray. For extra ease, line it with parchment paper, leaving some overhang for easy lifting later.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Cloves (if using)
This step ensures the spices are evenly distributed and avoids clumping later on.
Step 4: Mix Wet Ingredients
In a large bowl, mix:
- Pumpkin puree
- Eggs
- Sugar
- Brown sugar
- Oil
- Vanilla
Use a whisk or spoon to combine everything until it’s smooth and silky. No need to overdo it here—just mix until blended.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—this can make your bread tough. You want to keep it soft and tender.
Step 6: Add Optional Mix-ins
If you’re using chocolate chips, nuts, or dried fruits, gently fold them into the batter using a rubber spatula. This is where you can get creative!
Step 7: Pour the Batter into the Pan
Pour your finished batter into the prepared loaf pan. Use a spatula to spread it out evenly and smooth the top.
Step 8: Bake the Bread
Place the pan in the center of your oven and bake for 55–65 minutes. At the 50-minute mark, insert a toothpick into the center. If it comes out clean or with a few crumbs (not wet batter), it’s done.
If the top starts browning too quickly, loosely tent it with foil during the last 15 minutes.
Step 9: Cool Before Serving
Once done, remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack. Let it cool completely before slicing.
Pumpkin Bread Variations
Want to switch it up? Pumpkin bread is a fantastic base for a wide range of tasty variations. Whether you’re feeling indulgent or looking to pack in extra nutrients, here are a few creative twists:
- Chocolate Chip Pumpkin Bread: Fold in ½ to 1 cup of chocolate chips into the batter before baking for a sweet surprise in every bite.
- Cream Cheese Swirl Pumpkin Bread: Combine 4 oz softened cream cheese, 2 tbsp sugar, and 1 egg yolk. Swirl this into the batter before baking for a cheesecake-like touch.
- Gluten-Free Version: Substitute regular flour with a 1:1 gluten-free baking flour. Check for doneness around 50 minutes since baking times may vary.
- Pumpkin Banana Bread: Replace half the pumpkin puree with mashed ripe banana for a softer, fruitier flavor.
- Spiced Nut Bread: Add crushed pecans or walnuts along with extra cinnamon and a pinch of cayenne for a warm, spicy kick.
Get creative. As long as the moisture-to-dry ratio stays the same, the possibilities are endless.
How to Store Pumpkin Bread
Pumpkin bread stores surprisingly well, making it a great make-ahead treat.
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It stays fresh for up to 3–4 days.
- Refrigerator: For longer storage, refrigerate your pumpkin bread. It lasts up to a week, though it may dry out slightly.
- Reheating Tip: Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.
If you plan to store it, avoid cutting the whole loaf right away—sliced bread dries out faster.
Can You Freeze Pumpkin Bread?
Absolutely! Freezing pumpkin bread is a great way to extend its shelf life while keeping the flavor intact.
- How to Freeze:
- Let the bread cool completely.
- Wrap it tightly in plastic wrap.
- Place in a freezer-safe bag or container.
- How Long It Lasts: Up to 3 months in the freezer.
- To Thaw: Leave it in the fridge overnight or let it sit at room temperature for a few hours. You can also microwave individual slices for a quick fix.
Freezing in slices is perfect if you just want a grab-and-go snack anytime.
Pumpkin Bread Serving Ideas
Pumpkin bread is delicious on its own, but here are some fun ways to enjoy it:
- Toasted with Butter: Crisp the edges slightly in a toaster oven and add a swipe of salted butter.
- Cream Cheese Spread: Slather on some whipped cream cheese or a maple cream cheese spread.
- French Toast Style: Dip slices in egg batter and cook like French toast for a rich brunch option.
- Pumpkin Bread Pudding: Use leftover slices to make a spiced bread pudding for dessert.
- With a Warm Beverage: Serve alongside a chai latte, coffee, or hot apple cider for that cozy autumn café vibe.
Nutritional Information (Approximate per slice, based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Carbohydrates | 32g |
| Sugars | 18g |
| Fiber | 2g |
| Protein | 3g |
This will vary slightly based on add-ins and substitutions, but it gives you a solid ballpark.
Common Mistakes to Avoid
Even simple recipes can go sideways if you’re not careful. Here are some pitfalls to steer clear of:
- Using Pumpkin Pie Filling Instead of Puree: Pie filling has sugar and spices already added—it’ll mess up the balance of your recipe.
- Overmixing the Batter: This creates dense, rubbery bread. Stir until just combined.
- Not Greasing the Pan Properly: Always prep your pan or use parchment paper to avoid sticking.
- Underbaking or Overbaking: Check at 50 minutes and test with a toothpick. Don’t guess—go by the tester.
- Cutting While It’s Hot: Tempting, but wait! Slicing hot bread can ruin the texture and make it gummy.
How to Make It Healthier
Pumpkin bread can be a wholesome treat if you make a few smart swaps. Try these:
- Use Whole Wheat Flour: Replace up to 50% of the all-purpose flour with whole wheat for extra fiber.
- Reduce Sugar: Cut the sugar by ¼ cup and add a tablespoon of maple syrup for natural sweetness.
- Sub in Applesauce: Replace half the oil with unsweetened applesauce for lower fat content.
- Add Seeds: Mix in flaxseeds, chia, or sunflower seeds for crunch and nutrition.
- Greek Yogurt Swirl: Add protein by incorporating a swirl of vanilla Greek yogurt on top before baking.
Still delicious, just a little lighter!
FAQs about Simple Pumpkin Bread Recipe
1. Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use plant-based milk or yogurt. Use a neutral oil like coconut or avocado.
2. Why is my pumpkin bread dry?
It’s likely overbaked or has too much flour. Always measure flour properly (spoon and level!) and check for doneness early.
3. Can I make muffins with this recipe?
Absolutely! Just divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes.
4. How do I know it’s done baking?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. If it’s wet, give it more time.
5. What’s the best way to reheat pumpkin bread?
Pop slices in the microwave for 10–15 seconds or toast lightly. It brings out the flavors and makes it feel freshly baked.
Conclusion
There you have it—the ultimate guide to baking perfect pumpkin bread every time. Whether you’re serving it for breakfast, dessert, or just because you want to treat yourself, this recipe delivers. Simple ingredients, no-fuss steps, and cozy autumn flavors all wrapped up in one golden loaf.
So preheat your oven, grab that can of pumpkin, and let the magic begin. Once you’ve made this bread, you’ll see why it’s a favorite year after year.
