Pumpkin Bread

This pumpkin bread turns out tender, wonderfully moist, and filled with warm, cozy spices—and it’s super simple to whip up! Whether you’re new to baking or just want a fuss-free fall treat, this recipe is for you. I used canned pumpkin puree here for ease, but if you have homemade pumpkin puree on hand, it’s just as delicious.

Oh, I just adore fall. The air feels crisper, the days get cozier, and there’s something so comforting about autumn cooking. The gentle fall rain always feels like a peaceful pause after the rush of summer. But honestly, the part I really get excited for is all the autumn baking — and nothing says fall quite like that perfect pumpkin spice flavor.

Growing up, as soon as the leaves started to turn, we’d dive into making homemade pumpkin bread. Now that I’m a food blogger, I’m even quicker to start baking it! I have so many fond memories handing out slices to my friends and neighbors. It’s one of those classic comfort foods that never gets old.

This pumpkin bread is fantastic any time of day — whether you’re nibbling it after dinner or enjoying it with your morning cup of tea or coffee. I usually store mine in the fridge, which keeps it super moist. Many times I just grab a cold slice, no reheating needed. But if I’m craving it warm, I pop it in the microwave for about 20 seconds and sometimes add a scoop of ice cream for a little treat.

If you’re all about easy, comforting fall baking, this pumpkin bread is just what you need. It’s soft, wonderfully moist, and warmly spiced without any complicated steps. This is the loaf I bake when the air gets chilly—it’s made from simple pantry staples including one handy 15-ounce can of pumpkin puree. All the cozy flavors you want without fiddly work.

In this post, I’m sharing a straightforward approach that only takes about 10 minutes to prep and then bakes for around an hour to an hour and 15 minutes. I’ll guide you through each step, explain why little tricks like tenting the loaf with foil and using oil help keep the bread tender and moist, plus share some fun mix-in ideas, storing hacks, and common fixes so your pumpkin bread comes out amazing every time.

• What you’ll get: a soft, moist pumpkin bread bursting with warm spices and easy instructions.
• Time commitment: about 10 minutes of prep plus 60–75 minutes baking time.
• Yields: one big 9×5-inch loaf, perfect for sharing (or not!).
• Also included: mix-ins, make-ahead tips, freezing advice, and texture hacks later on.

Why This Loaf Works

This pumpkin bread wins for being soft, deliciously moist, and packed with the perfect fall spice combo—think cinnamon warmth like these cinnamon-spiced baked peaches. Even better? It’s super simple — just 10 minutes of hands-on time with easy-to-find pantry ingredients like canned pumpkin and basic spices and sugars. It’s flexible, too: perfect for breakfast beside your coffee, a cozy dessert after dinner, or sliced up for quick snacks or thoughtful gifts. Using oil instead of butter keeps the loaf tender, while the longer bake develops a rich pumpkin flavor. Don’t skip covering it with foil midway; that prevents the top from browning too fast and keeps things just right.

What You’ll Need

• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup packed light brown sugar
• ½ cup oil
• 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
• 2 large eggs
• 2 teaspoons vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F and place rack in the lower-middle position; lightly grease a 9×5-inch loaf pan and line the bottom with parchment.
2. Whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk the pumpkin puree with the white sugar and brown sugar until smooth, then whisk in the eggs, oil, and vanilla until combined.

4. Slowly add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and no dry flour streaks remain (do not overmix).

   

5. Fold in about 1/2 cup chopped nuts or chocolate chips if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake 60–75 minutes, loosely tenting the loaf with foil halfway through to prevent over-browning; a toothpick inserted in the center should come out clean or with a few moist crumbs.
8. Cool the bread in the pan for about 10 minutes, run a knife around the edges, flip onto a wire rack, and cool another 5–10 minutes before slicing.

Baking Tips for Best Results

• Always spoon your flour into the measuring cup and level it—don’t scoop directly from the bag. This helps prevent a dense, heavy loaf.
• Mix the batter just until no flour streaks remain; overmixing will make the bread tough instead of tender.
• Use parchment paper on the pan’s bottom and lightly grease the sides. This little trick makes removing your pumpkin bread a breeze—see how it creates a clean release in this Sour Cream Pound Cake Recipe.
• Place your oven rack in the lower-middle position and tent the loaf with foil halfway through baking if the top browns too quickly. This foil-tent trick also helps prevent over-browning in tender cakes like Brown Sugar Peach Cake.
• Check for doneness with a toothpick; a few moist crumbs are good, but no wet batter should stick to it.
• Let the pumpkin bread cool in the pan for 8 to 12 minutes before transferring to a wire rack. Slicing too soon can cause it to fall apart.
• If your oven runs hot, turn it down 10–15°F and bake longer rather than cranking up the temp to brown the top.

Mix-Ins, Swaps, and Toppings

• Add a streusel topping made from brown sugar, butter, flour, and cinnamon for a sweet crunch on top before baking.
• Swirl in sweetened cream cheese dollops before baking for a luscious cream cheese center.
• Mix in about ½ cup of chopped nuts like pecans or walnuts, or toss in ½ cup chocolate chips for extra texture and flavor.
• Swap out the oil for melted butter in a 1:1 ratio for a richer flavor, though the bread might be slightly less tender. For a lighter option, use unsweetened applesauce instead of oil 1:1 to cut fat and calories.
• Want muffins or mini loaves? Pour the batter into muffin tins (yielding 18–20 muffins) and bake 18–22 minutes, or into mini loaf pans and bake 35–45 minutes, checking for doneness.
• For gluten-free baking, use a 1:1 gluten-free flour blend but watch the baking time. Expect a slightly denser texture.

Storage, Freezing, and Reheating

At room temperature: Wrap the loaf tightly in plastic wrap or pop it in an airtight container. It will stay fresh for 1–2 days.

In the fridge: Because this pumpkin bread contains pumpkin and eggs, I keep mine refrigerated in an airtight container. It stays moist and delicious for up to 5 days.

Freezing: You can freeze either whole or sliced pumpkin bread for up to 3 months. Wrap slices individually to grab on the go, or wrap the whole loaf tightly in plastic and foil.

To warm it back up: Microwave a slice for 15–25 seconds (microwave power varies, so keep an eye on it). For a crisper crust, heat slices in the oven at 300°F (150°C) for 8–12 minutes if refrigerated, or 12–18 minutes from frozen. Remove plastic wrap before oven reheating and rewrap afterward if needed.

Make-ahead: You can mix the batter ahead of time and keep it chilled up to 24 hours before baking. Just note, a day-old batter may bake up a little denser than fresh. Baked pumpkin bread freezes and reheats beautifully too, which is great for busy mornings—pair a warm slice with Fresh Peach Granola and Yogurt Parfait for a quick breakfast.

Answers to Common Questions

Q: Can I use homemade pumpkin puree instead of canned? A: Absolutely! Homemade pumpkin puree works great. Just make sure it’s not too watery—if it is, drain any extra liquid before measuring about 1 ¾ cups.

Q: Is pumpkin pie filling the same as pumpkin puree? A: No, it’s different. Pumpkin pie filling has added sugar and spices, which will affect both sweetness and flavor. For this recipe, stick with pure pumpkin puree for best results.

Q: Can I reduce the sugar? A: Yes, you can cut back white and/or brown sugar by up to 25% and still get good results. Going lower than that might change the texture and moisture.

Q: Why use both baking soda and baking powder? A: Using both helps the loaf rise evenly and gives it a lighter texture. Baking soda also reacts with the pumpkin’s natural acidity to aid rise and browning.

Q: How can I tell when the pumpkin bread is done baking? A: The best test is the toothpick. It should come out with a few dry crumbs but no wet batter. The top should be set and gently springy to the touch.

Q: Can I add mix-ins like nuts or chocolate chips? A: Definitely! Fold in about ½ cup of your favorite chopped nuts or chocolate chips just before pouring the batter into the pan.