I love baking a loaf of pumpkin bread as the weather turns cool.
The sweet aroma of cinnamon, nutmeg, and cloves fills the kitchen, and before long, you have two golden loaves ready to slice, share, or tuck away for later.
Soft, perfectly spiced, and wonderfully moist, this pumpkin bread is the kind of recipe you’ll find yourself making again and again throughout the fall season.
What I love most about this recipe is how effortlessly it comes together with simple pantry ingredients. Bake one loaf to enjoy with your morning coffee or an afternoon cup of tea, and keep the second on hand for guests, gifting, or those moments when you’re craving a cozy homemade treat.
It’s even more flavorful the next day, making every slice worth looking forward to.
Why You’ll Love This Recipe
- Wonderfully moist and tender. Every slice stays soft and flavorful, with a texture that only gets better after a day of resting.
- Filled with cozy fall spices. Cinnamon, nutmeg, cloves, and ginger give this bread the warm, nostalgic flavor everyone loves during pumpkin season.
- Bakes two generous loaves. Enjoy one right away and freeze or gift the second—it’s perfect for sharing with family, friends, or neighbors.
- Simple ingredients, easy preparation. Everything comes together with everyday pantry staples, making this an easy recipe to bake whenever the craving strikes.
- Perfect for any time of day. Serve a slice for breakfast, enjoy it with coffee in the afternoon, or finish dinner with a simple homemade dessert.
- A fall baking favorite you’ll return to. This timeless recipe is reliable, comforting, and one you’ll want to bake throughout pumpkin season and beyond.
For the Pumpkin Bread
- Pumpkin Puree – The star ingredient that gives the bread its rich pumpkin flavor, moist texture, and beautiful golden-orange color. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Eggs – Help bind the batter together while adding structure and richness, resulting in a soft, tender loaf.
- Vegetable Oil – Keeps the bread incredibly moist and ensures it stays fresh for several days.
- Water – Adds the right amount of moisture to create a smooth batter and a perfectly soft crumb.
- White Sugar – Sweetens the bread and helps create a lightly caramelized crust while keeping the inside tender.
- All-Purpose Flour – Forms the base of the bread, giving it structure without making it too dense.
- Baking Soda – The leavening agent that helps the loaves rise beautifully while creating a light, fluffy texture.
- Salt – Balances the sweetness and enhances the warm pumpkin and spice flavors.
- Ground Cinnamon – Adds classic cozy fall flavor and pairs perfectly with the pumpkin.
- Ground Nutmeg – Brings a warm, slightly sweet depth that makes the spice blend more complex.
- Ground Cloves – A little goes a long way, adding rich, aromatic flavor that makes the bread taste extra festive.
- Ground Ginger – Adds a subtle warmth and gentle spice that ties all of the fall flavors together.
Optional Add-Ins
- Semisweet Chocolate Chips – Fold in 1 cup for pockets of melty chocolate throughout each loaf.
- Toasted Pecans – Add 1 cup for a delicious crunch and rich, nutty flavor.
- Chocolate Chips & Pecans – Use ½ cup of each for the perfect balance of chocolate and crunch.
Step-by-Step Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans so the bread releases easily after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until the spices are evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until the mixture is smooth and well combined.
Step 4: Make the Batter
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined. Be careful not to overmix, as this helps keep the bread soft and tender.
Step 5: Fill the Loaf Pans
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula if needed.
Step 6: Bake Until Golden
Bake for about 50 minutes, or until a toothpick inserted into the center of each loaf comes out clean. The tops should be beautifully golden with the classic crack running down the center.
Step 7: Cool Before Slicing
Let the loaves cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely. This helps the bread set and makes slicing much easier.
Step 8: Slice and Enjoy
Serve the pumpkin bread as is, spread with butter or cream cheese, or pair it with a hot cup of coffee or tea. Store any leftovers tightly wrapped—they’ll taste even better the next day.
Pumpkin Bread Recipe
Notes
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Gather all of the ingredients. Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, combine the pumpkin puree, eggs, vegetable oil, water, and sugar, mixing until smooth and evenly blended.
- Add the dry ingredients to the pumpkin mixture and stir just until everything is incorporated. Avoid overmixing.
- Divide the batter evenly between the prepared loaf pans.
- Bake for about 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Let the loaves cool before slicing and serving.
- Stir the batter only until the flour disappears to help keep the bread tender.
- Allow the loaves to cool for about 10 minutes in the pans before transferring them to a wire rack.
- For the cleanest slices, let the bread cool completely before cutting.
- The flavor becomes even more developed after sitting overnight.
- 1 cup semisweet chocolate chips
- 1 cup chopped toasted pecans
- ½ cup semisweet chocolate chips and ½ cup chopped toasted pecans
- Room temperature: Up to 4 days in a cool, dry place.
- Refrigerator: Up to 1 week.
Calories: 263kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g |
Cholesterol: 31mg | Sodium: 317mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g |
Vitamin A: 2363IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1.5mg
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! I usually reach for canned pumpkin because it’s quick, easy, and gives consistent results, but homemade pumpkin puree works too. Just make sure it’s thick and not watery so the bread keeps that lovely moist texture.
2. Why is my pumpkin bread dry instead of soft and moist?
The biggest thing is not to overmix the batter. Once the flour goes in, stir just until everything comes together. Overmixing can make quick breads tough instead of soft and tender. Also, be careful not to add too much flour—measure it lightly for the best texture.
3. Can I add chocolate chips or nuts to this recipe?
Absolutely! This pumpkin bread is a great base for add-ins. Try folding in chocolate chips for a sweeter twist, chopped pecans for a little crunch, or even a combination of both. Just don’t overload the batter, otherwise the loaf may not bake evenly.
4. How do I know when pumpkin bread is ready?
The easiest way is the toothpick test. Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s done. If you see wet batter, give it a few more minutes in the oven and check again.
5. How long does pumpkin bread keep and can I freeze it?
This bread keeps beautifully! Once completely cooled, wrap it well and store it at room temperature for a few days or in the fridge for up to a week. You can also freeze a loaf and thaw it whenever you need a cozy homemade treat—perfect for making ahead.
