Name: Pumpkin Bread Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 0.5 cup powdered sugar; 0.25 cup granulated sugar; 1.75 cups all-purpose flour; 0.5 teaspoon salt 6 apples, peeled and thinly sliced (Granny Smith, Honeycrisp, or Fuji) 2 tablespoons lemon juice; 0.5 cup brown sugar 1 teaspoon cinnamon; 0.25 teaspoon nutmeg 2 tablespoons cornstarch; 0.25 teaspoon ground cloves (optional) 1 tablespoon butter, cut into small cubes

Moist, warmly spiced, and sweetly nostalgic, this Pumpkin Bread Recipe is everything fall dreams are made of. Whether you enjoy it as a cozy breakfast with a mug of hot coffee or sneak a slice as a late-night treat, its tender crumb and deep pumpkin flavor make it a seasonal must-bake. Packed with cinnamon, nutmeg, and a hint of cloves, each bite wraps you in a cozy blanket of autumnal comfort.

The best part? It comes together with pantry staples and canned pumpkin, making it incredibly easy to whip up whenever the craving strikes. You can dress it up with cream cheese frosting, swirl in some chocolate chips, or keep it classic. This loaf stays moist for days and only gets better with time.

What Kind of Pumpkin Should I Use for Pumpkin Bread?

For the best flavor and texture, use canned pumpkin puree (not pumpkin pie filling). Libby’s is a popular and reliable brand, but any pure pumpkin puree will work beautifully. If you’re feeling ambitious, you can roast and puree your own pumpkin, but the canned version keeps things consistent and fuss-free.

Ingredients for the Pumpkin Bread Recipe

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark)
2 large eggs
1/2 cup vegetable oil
1/4 cup milk (any kind)
1 1/2 teaspoons vanilla extract
1 cup canned pumpkin puree
Optional: 1/2 cup chopped nuts or chocolate chips

How To Make the Pumpkin Bread Recipe

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the batter.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and well combined.

Step 4: Add the Pumpkin Puree

Stir the pumpkin puree into the wet mixture until fully incorporated.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. If using nuts or chocolate chips, fold them in at this point.

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

How to Serve and Store Pumpkin Bread

Pumpkin bread is incredibly versatile when it comes to serving. You can serve it as-is, warmed slightly with a smear of butter, or even topped with cream cheese for extra indulgence. It pairs beautifully with hot coffee or a spiced chai latte, making it ideal for brunch or dessert.

To store, let the loaf cool completely. Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 3 months. Simply thaw and warm for a fresh-baked taste anytime.

Frequently Asked Questions

How do I know when my pumpkin bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s done.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pure pumpkin puree, not too watery. You may need to strain it a bit if it feels thin.

What can I substitute for vegetable oil?

You can use melted butter, coconut oil, or even applesauce for a lighter version.

Why did my pumpkin bread sink in the middle?

Overmixing the batter or underbaking can cause sinking. Always test doneness and avoid opening the oven door too early.

Can I make muffins with this batter?

Absolutely! Divide the batter among muffin tins and bake at 350°F for 18-22 minutes.

Is this recipe dairy-free?

It can be! Use a dairy-free milk like almond or oat, and skip the butter when serving.

Want More Bread Recipes That Feel Like a Hug?

If this pumpkin bread has you falling in love with your oven again, you might want to try these comforting, cozy favorites next:

Cinnamon Donut Bread Recipe for a tender loaf with a sugary crust.
Lemon Loaf Recipe that’s bright, zesty, and just the right amount of sweet.
Moist Tangy Key Lime Pound Cake if you’re craving citrus with a twist.
Cherry Chocolate Cheesecake for a dessert that borders on irresistible.
Nutella French Toast Casserole when you need a brunch showstopper.

📌 Save this recipe to your Pinterest baking board so it’s ready when fall cravings hit: Follow me on Pinterest.

Tried it out? Let me know how yours turned out in the comments. Did you add chocolate chips? A cream cheese swirl? Maybe turned it into muffins?

I love hearing your creative twists and helping troubleshoot if something feels off. Let’s bake better together!

Pumpkin Bread Recipe

Author: Nina Klatten
Total Time: 80 minutes
Yield: 1 pie (8 servings)
Diet: Vegetarian

Print Recipe

Description

This Apple Pie with a Unique Crust puts a fresh spin on a traditional favorite. The crust—part buttery shortbread, part cookie—adds an unexpected and delightful texture to the warm, spiced apple filling. It’s a rustic dessert with a refined finish, perfect for holidays or cozy nights in.

Instructions

1. In a large bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy. Add flour and salt; mix until a dough forms. Press two-thirds of the dough into a 9-inch pie dish. Reserve the rest.

2. Freeze crust-lined dish for 15 minutes. Meanwhile, preheat oven to 350°F (175°C). Bake the crust for 10 minutes until just set. Cool slightly.

3. In another bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and cloves. Let sit for 5 minutes.

4. Pour apple mixture into pre-baked crust. Dot with butter cubes. Crumble remaining dough over the top like a streusel.

5. Bake for 45–55 minutes until apples are tender and top is golden brown. Cover edges with foil if needed. Let cool at least 1 hour before serving.