Nothing says fall quite like a warm loaf of homemade Pumpkin Bread! This easy recipe is soft, moist, and filled with the cozy flavors of cinnamon, nutmeg, cloves, and ginger.
Made with real pumpkin puree and melted butter, this classic quick bread is perfect for breakfast, an afternoon snack, or a comforting fall dessert. Serve it with a cup of coffee and enjoy a little taste of autumn in every slice! 🍂🍞
🛒 Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
👩🍳 Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a little overhang to make removing the finished loaf easier.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Make sure the spices and baking soda are evenly distributed throughout the flour.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine the Batter
Gradually fold the dry ingredients into the pumpkin mixture.
Mix just until no large streaks of flour remain. Avoid overmixing, as this can make the bread dense instead of soft and tender.
5. Fill the Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover it with foil during the final portion of baking.
7. Cool
Let the pumpkin bread cool in the pan for about 10 minutes.
Carefully transfer it to a wire rack and allow it to cool completely before slicing.
⭐ Tips for Perfect Pumpkin Bread
- Use pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices.
- Measure your flour carefully for the best texture.
- Don’t overmix the batter once the flour is added.
- Let the melted butter cool slightly before combining it with the eggs.
- For the cleanest slices, allow the loaf to cool completely.
- Add a handful of chopped pecans or walnuts for a delicious crunch.
🍂 Optional Additions
Make this pumpkin bread your own with a few simple additions:
- ½–1 cup chocolate chips
- ½ cup chopped pecans or walnuts
- A sprinkle of pumpkin seeds
- A simple powdered sugar glaze
- A handful of dried cranberries
For an extra cozy flavor, you can also add a little orange zest to the batter.
🧊 Storage
Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days. Individual slices can also be wrapped tightly and frozen for up to 2–3 months.
Thaw at room temperature before serving.
☕ Serving Suggestions
This pumpkin bread is delicious on its own, but it’s even better with a little softened butter, cream cheese, or honey.
Serve slices alongside coffee, tea, hot chocolate, or warm apple cider for the ultimate fall snack. 🎃☕
📋 Recipe Information
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Category: Quick Bread / Breakfast / Dessert
Cuisine: American
❤️ Final Thoughts
This Perfect Pumpkin Bread is everything you want in a homemade fall loaf—soft, moist, warmly spiced, and full of pumpkin flavor.
It’s easy enough for a weekday bake but special enough to share with family and friends. Whether you’re enjoying a slice for breakfast or serving it as a cozy autumn dessert, this recipe is sure to become a seasonal favorite. 🍂🎃🍞