If you’re searching for the ultimate autumn treat that never disappoints, this Pumpkin Bread is the answer to all your cozy cravings. With a blend of warming spices, a supremely moist crumb, and that nostalgic pumpkin flavor, each bite strikes the perfect balance between sweet and comforting. Whether you’re sharing it over coffee with friends or sneaking a slice for breakfast, this pumpkin bread is sure to become your new seasonal staple.

Ingredients You’ll Need

The ingredients for Pumpkin Bread are simple but each one is essential, coming together to create a dense yet tender loaf bursting with flavor and a gorgeous orange hue. Here’s what you’ll need, plus a few tips for getting the best out of your loaf:

All-purpose flour: Lays the foundation for a soft yet sturdy crumb that slices beautifully every time.
Baking soda: Ensures your bread rises just right, avoiding a heavy or dense texture.
Baking powder: Adds a little extra lift to achieve that nice domed top.
Salt: Balances all the sweet and spicy flavors, making everything pop.
Ground cinnamon: Gives Pumpkin Bread its signature warmth and irresistible aroma.
Ground nutmeg: Adds delightful depth and a little bit of mystery to each bite.
Ground cloves: Offers a rich, robust undertone that screams fall.
Ground ginger: Brings a gentle kick, brightening the loaf without overpowering it.
Granulated sugar: Sweetens and keeps the crumb light and tender.
Light brown sugar: Contributes extra moisture and a subtle caramel flavor.
Eggs: Binds everything together and adds richness.
Vegetable oil: Makes the bread extra moist and stays fresh for days.
Unsweetened applesauce: Replaces some of the oil to keep things moist with a touch of natural sweetness.
Pumpkin puree: The absolute star! Delivers that deep pumpkin flavor and lovely color.
Milk: Helps achieve a smooth batter and extra softness.
Pure vanilla extract: Adds an irresistible, aromatic finish that rounds out all the flavors.

How to Make Pumpkin Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) for even, reliable baking. Grease and flour a 9×5-inch loaf pan thoroughly—this little step guarantees your Pumpkin Bread will slip out easily and look picture perfect when it’s time to slice.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Use a whisk to make sure the spices are thoroughly blended into the flour, which ensures their flavor gets distributed evenly throughout your loaf.

Step 3: Mix Sugar and Eggs

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture looks smooth and glossy. This step is worth a little extra elbow grease, as it dissolves the sugar and builds a fluffy, tender base for your Pumpkin Bread.

Step 4: Add Wet Ingredients

Next, stir in the vegetable oil, applesauce, pumpkin puree, milk, and vanilla extract. Blend these until everything’s fully combined—the mixture should be golden orange and deeply aromatic at this stage, hinting at the flavors to come.

Step 5: Combine Wet and Dry Mixes

Gradually sprinkle the dry ingredients into the wet mixture, gently stirring just until you don’t see any more streaks of flour. Be careful not to overmix; a few lumps are totally fine and will keep your bread tender. If you love add-ins, fold in chopped nuts or chocolate chips here for a fun twist.

Step 6: Bake and Cool

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 55–65 minutes, until a toothpick poked into the center comes out clean. Let the Pumpkin Bread cool in the pan for about 10 minutes, then carefully remove it and let it finish cooling on a wire rack. Your kitchen will smell absolutely magical!

How to Serve Pumpkin Bread

Garnishes

A simple dusting of powdered sugar or a delicate drizzle of cream cheese glaze can take your Pumpkin Bread to the next level. For a rustic finish, sprinkle with chopped toasted pecans or a handful of pepitas before slicing—these not only add crunch, but a pop of visual excitement for your breakfast or brunch spread.

Side Dishes

If you’re serving Pumpkin Bread for breakfast or an afternoon treat, pair it with fresh fruit, tangy Greek yogurt, or a mug of strongly brewed coffee. Its rich, sweet flavor beautifully complements savory dishes too, like scrambled eggs or herbed cream cheese. Honestly, it’s so delicious, it can easily stand on its own.

Creative Ways to Present

Beyond classic loaf slices, try cutting the bread into cubes for a dessert trifle, or turning leftovers into a decadent French toast. Individual mini loaves or muffins make sweet gifts and look gorgeous on a brunch table. However you serve it, Pumpkin Bread is a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Bread wonderfully moist, wrap it tightly in plastic wrap or aluminum foil once it’s cooled. It will stay fresh at room temperature for up to 3 days—if it lasts that long! In fact, the flavors seem to deepen and improve even more overnight.

Freezing

This bread handles freezing beautifully. Slice the cooled loaf, wrap individual slices or the whole loaf in plastic, then place in a freezer bag. It’ll keep well for up to 2 months. When you’re ready for a treat, just thaw at room temperature or warm gently in the oven.

Reheating

Warm Pumpkin Bread is a simple luxury! Microwave individual slices for about 10–15 seconds or reheat them in a 300°F oven for a few minutes. This refreshes both the flavor and delightful soft crumb, so it tastes just-baked once again.

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree works beautifully in Pumpkin Bread—just be sure to drain off excess moisture for the same dense yet moist texture you’d get with canned. It’s a wonderful way to use up roasted pumpkins in the fall.

How do I keep my Pumpkin Bread moist?

The secret’s in the balance of oil, applesauce, and pumpkin puree. Also, be careful not to overbake; start checking at 55 minutes and remove once a toothpick comes out clean. Stored well, your loaf will stay perfectly moist for several days.

Can I make this Pumpkin Bread recipe gluten free?

Yes! Substitute a reliable gluten-free all-purpose flour blend for the regular flour—look for one that includes xanthan gum for best results. The bread will still be full of all the cozy flavors you love.

What else can I add to this bread?

Chopped nuts (like walnuts or pecans), chocolate chips, or even dried cranberries make great additions. Feel free to fold in your favorites after mixing the batter—each brings a new texture and layer of flavor to the finished bread.

Can I double this recipe for a crowd?

Definitely! You can double the recipe and divide the batter between two loaf pans. Keep an eye on the bake time, as multiple loaves may need a few extra minutes to cook through completely.

Final Thoughts

I can’t say enough how rewarding it is to bake up a fresh loaf of Pumpkin Bread, filling your kitchen with spice and warmth. If you love sharing comfort food or simply want a foolproof fall treat, give this recipe a whirl—you just might find yourself making it all season long.

Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

This delicious pumpkin bread is a perfect treat for the fall season. Moist and flavorful, it’s great for breakfast or as a snack with a cup of coffee. Easy to make and even better the next day, this recipe is sure to become a favorite in your household.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
1 (15-ounce) can pure pumpkin puree
1/4 cup milk
1 teaspoon pure vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add oil, applesauce, pumpkin puree, milk, and vanilla extract; mix well.
Combine: Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
Bake: Pour batter into loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra texture, fold in 1/2 cup chopped nuts or chocolate chips.
This bread tastes even better the next day. Wrap tightly and store at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American