There’s something almost magical about the smell of pumpkin bread baking on a crisp autumn afternoon. The sweet, spicy aroma fills the kitchen, wrapping around you like your favorite cozy blanket. Every slice of this tender, moist loaf bursts with warm spices — cinnamon, nutmeg, and cloves — creating the ultimate fall comfort bake. Whether you’re whipping it up for a weekend treat or gifting it to friends, this pumpkin bread is simple, reliable, and downright irresistible.

This recipe has become a cherished tradition in my kitchen. I make it every October when the leaves turn golden and the evenings grow cooler. The best part? It comes together with pantry staples, yet tastes like something straight from a bakery. It’s a sweet, subtly spiced bread that pairs perfectly with a morning cup of coffee or a cozy evening tea.

Ingredients:

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
¾ cup (180ml) vegetable oil
2 large eggs
1 ½ cups (340g) canned pumpkin puree
¼ cup (60ml) milk
1 teaspoon pure vanilla extract

Instructions:

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
Combine wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, whisking after each addition until smooth.
Add pumpkin puree and milk: Stir in the pumpkin puree, milk, and vanilla extract until fully combined. The mixture should be creamy and slightly thick.
Combine wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients using a spatula. Stir gently until no streaks of flour remain — do not overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Tricks:

For extra moisture, replace ¼ cup of the oil with applesauce.
You can sprinkle raw sugar or pumpkin seeds on top before baking for added texture.
To ensure even baking, place the loaf pan in the center of the oven and avoid opening the door during the first 45 minutes.

Variations:

Chocolate Chip Pumpkin Bread: Stir in ½ cup chocolate chips before baking for a dessert-like twist.
Nutty Pumpkin Bread: Add ½ cup chopped pecans or walnuts for a delightful crunch.
Glazed Pumpkin Bread: Drizzle with a simple glaze made of powdered sugar and milk once cooled.

The Best Pumpkin Bread Recipe

Moist, spiced, and irresistibly tender pumpkin bread that’s perfect for cozy fall mornings or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American, Holiday

Calories: 240

Ingredients Equipment Method Notes

Ingredients

Pumpkin Bread Batter

1.75 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
1.5 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves
1 cup granulated sugar
0.5 cup brown sugar, packed
0.75 cup vegetable oil
2 large eggs
1.5 cups pumpkin puree
0.25 cup milk
1 tsp vanilla extract

Equipment

Mixing bowls
Loaf pan
Wire rack
Whisk

Method

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Whisk together flour, baking soda, baking powder, salt, and spices.
Whisk sugars and oil in a large bowl. Add eggs and mix well.
Stir in pumpkin puree, milk, and vanilla.
Fold in dry ingredients until no flour streaks remain.
Pour into loaf pan and bake 55–65 minutes.
Cool before slicing and serving.

Notes

This pumpkin bread freezes beautifully for up to 3 months.

Serving Suggestions:
Enjoy your pumpkin bread plain or toasted with a pat of butter. It also tastes incredible with a smear of cream cheese, honey, or even a spoonful of Nutella for a decadent treat. Pair it with spiced chai, hot coffee, or warm apple cider for a perfect fall experience.

Storage Information:
Wrap leftover bread tightly in plastic wrap or an airtight container. It stays fresh at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months — just slice it first for easy thawing later.

FAQ:
Can I use fresh pumpkin puree? Yes! Just make sure it’s well-drained and not watery.
Can I make this bread gluten-free? Absolutely. Substitute the flour with a 1:1 gluten-free baking blend.
Can I turn this into muffins? Yes — bake in a muffin tin for 20–25 minutes instead of an hour.

History / Fun Facts:
Pumpkin bread traces its roots back to early American settlers who used pumpkin as a natural sweetener and moisture booster in baked goods. Today, it remains one of the most beloved symbols of fall — a warm, fragrant connection to harvest season and home baking traditions passed down through generations.

The Best Pumpkin Bread Recipe – Warm, Moist, and Full of Fall Flavor