I’ve spent years perfecting my pumpkin bread recipe, and I’m convinced it’s the best you’ll try. It’s not overly sweet, but the warm spices and moist texture make it irresistible. The secret lies in the balance of ingredients and a simple method that anyone can follow. Whether you’re baking for a cozy morning or a holiday gathering, this loaf delivers. What sets it apart? You’ll have to find out for yourself.
Recipe
There’s something magical about the aroma of pumpkin bread wafting through your kitchen—warm, cozy, and utterly irresistible. This recipe? It’s the kind of fall baking gold that’ll have you reaching for seconds before the loaf even cools. I’ve made it more times than I can count, and I can confidently say it’s foolproof and absolutely delicious every single time.
What sets this pumpkin bread apart is its perfect balance of spices, moist crumb, and that rich pumpkin flavor that screams autumn in every bite. Plus, it’s super easy to whip up—no fancy techniques or hard-to-find ingredients here.
Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this loaf is guaranteed to impress. Trust me, one slice of this tender, spiced goodness, and you’ll be hooked. Let’s get baking!
Ingredients
To achieve the perfect balance of moistness, spice, and cozy autumnal flavor in this pumpkin bread, the choice of ingredients is key. Stick to pure pumpkin puree for that rich, earthy base, and use a blend of warm spices to bring out the essence of fall.
Below is a breakdown of what you’ll need, complete with pro tips and substitutions to make this recipe work for you.
- Pure Pumpkin Puree: The star of the show—opt for canned pure pumpkin, not pumpkin pie filling (they’re not the same!). Pro tip: Measure it precisely to keep the texture perfect.
- Neutral Oil: A must for keeping the bread ultra-moist. Use vegetable, canola, or melted coconut oil for a subtle hint of flavor.
- Granulated Sugar: Adds sweetness and helps create a tender crumb. For a deeper flavor, swap half with brown sugar.
- Eggs: Essential for structure and richness. Room temperature eggs blend better into the batter.
- All-Purpose Flour: The foundation of the loaf. For a gluten-free option, a 1:1 gluten-free flour blend works well.
- Baking Soda and Baking Powder: The duo that guarantees a perfect rise and light texture. Check the freshness for best results.
- Pumpkin Pie Spice: A non-negotiable for that quintessential fall flavor. No pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves in a pinch.
- Salt: Enhances all the flavors and balances the sweetness.
- Optional Add-Ins: Fold in chopped nuts, chocolate chips, or dried fruit for extra texture and flavor. Pro tip: Lightly coat them in flour to prevent sinking.
This recipe is forgiving, so feel free to tweak based on what you have on hand—just don’t skimp on the pumpkin puree or spices!
How to Make the Best Classic Spiced Pumpkin Bread
Optionally, fold in add-ins like chopped nuts, chocolate chips, or dried fruit. If you’re adding mix-ins, toss them in a bit of flour first to prevent them from sinking to the bottom during baking.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. An even surface guarantees your bread bakes uniformly. Tap the pan on the counter a few times to release any air bubbles.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 60 minutes—overbaking can dry out the bread. If the top browns too quickly, loosely tent it with aluminum foil.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling in the pan helps set the structure, but leaving it too long can trap steam and make the crust soggy.
Slice and serve once fully cooled. This bread is great on its own, but a smear of cream cheese or a drizzle of honey takes it to the next level. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Pumpkin bread is a delicious treat packed with nutrients. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 200 mg |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugars | 16 g |
| Protein | 3 g |
| Vitamin A | 50% DV |
| Vitamin C | 2% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Chef Tips
If you’re aiming for the perfect loaf, I recommend using freshly pureed pumpkin for the best flavor and moisture. Don’t overmix the batter—it’ll make the bread dense.
Let the ingredients come to room temperature before mixing for even baking. Add a sprinkle of nuts or chocolate chips for extra texture.
Finally, test doneness with a toothpick—it should come out clean. Let it cool before slicing.
