Pumpkin Bread

There’s something special about baking a loaf of pumpkin bread on a cool afternoon. As it bakes, the warm aroma of cinnamon, cloves, and nutmeg fills the kitchen, making the whole house feel a little cozier.

When it’s finally ready, you’re rewarded with two beautifully golden loaves that are incredibly soft, perfectly moist, and perfect for breakfast, an afternoon coffee break, or an easy dessert.

This pumpkin bread is one of those timeless recipes you’ll find yourself making again and again throughout the fall and holiday season.
It comes together with simple pantry staples and a can of pumpkin, yet tastes like it came straight from your favorite neighborhood bakery.

Bake one loaf to enjoy right away, and keep the second to share with friends or freeze for later. It’s just as delicious days after baking, making it a recipe you’ll reach for all season long.

Why You’ll Love This Recipe

Wonderfully soft and moist. Every slice is tender, rich with pumpkin flavor, and stays fresh for days.
Filled with cozy fall spices. Cinnamon, cloves, and nutmeg create the warm, comforting flavor everyone loves.
Simple ingredients, reliable results. Everything comes together with pantry staples and canned pumpkin, making it easy to bake anytime.
Makes two generous loaves. Enjoy one now and save the other for gifting, sharing, or freezing.
Perfect from breakfast to dessert. Pair a slice with your morning coffee, afternoon tea, or enjoy it as an after-dinner treat.
Freezer-friendly. Bake ahead and keep a loaf on hand whenever a pumpkin bread craving strikes.
Even better toasted. Leftover slices develop crisp edges and a warm, freshly baked flavor after a quick trip through the toaster.

For the Pumpkin Bread

All-Purpose Flour – Provides the structure for the bread while keeping the crumb soft and tender.
Salt – A small amount enhances the sweetness and balances the warm spices.
Baking Soda & Baking Powder – Work together to help the loaves rise and create a light, fluffy texture.
Ground Cloves – Adds a rich, warm spice that gives the bread its classic fall flavor.
Ground Cinnamon – Brings cozy sweetness and pairs perfectly with the pumpkin.
Ground Nutmeg – Adds a subtle earthy warmth that rounds out the spice blend.
Unsalted Butter – Creates a rich flavor and helps produce a moist, tender loaf. Using unsalted butter lets you control the salt level.
Sugar – Sweetens the bread while also helping create a soft texture and beautifully golden crust.
Eggs – Bind the ingredients together and contribute moisture and structure for an even crumb.
100% Pure Pumpkin Purée – The star ingredient! It adds natural moisture, beautiful color, and the classic pumpkin flavor that makes this bread so irresistible. Be sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pans

Preheat your oven to 325°F (165°C) and position the oven rack in the center. Generously grease two 8 x 4-inch loaf pans with butter, then lightly dust them with flour. You can also use a baking spray that contains flour for easy release.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg. Mixing the dry ingredients first helps distribute the spices and leavening evenly throughout the batter.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and sugar together on medium speed until just combined. Add the eggs one at a time, mixing well after each addition. Continue beating until the mixture becomes light and fluffy, then mix in the pumpkin purée. Don’t worry if the batter looks slightly curdled—this is completely normal.

Step 4: Combine the Batter

Reduce the mixer to low speed and gradually add the dry ingredients to the pumpkin mixture. Mix just until everything is incorporated, taking care not to overmix. This helps keep the bread soft and tender.

Step 5: Fill the Loaf Pans

Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula so the loaves bake evenly.

Step 6: Bake Until Golden

Bake for 65 to 75 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The tops should be golden brown and your kitchen will smell wonderfully warm and spiced.

Step 7: Cool and Serve

Let the loaves cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely. Slice and enjoy as is, or lightly toast a piece with butter for an extra cozy treat.

Pumpkin Bread

This classic pumpkin bread is soft, moist, and packed with cozy fall spices in every bite. It's an easy homemade loaf that's perfect for breakfast, an afternoon snack, or sharing with family and friends.

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Pumpkin Bread

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings: slices

Notes

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup (1½ sticks) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin (I use Libby's)

Instructions

Heat the oven to 325°F (165°C) and position the oven rack in the center. Thoroughly butter two 8 x 4-inch (20 x 10-cm) loaf pans, then lightly coat them with flour. You can also use a baking spray that already contains flour.
In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until the dry ingredients are evenly blended. Set aside.
Using a large mixing bowl and an electric mixer, beat the softened butter and sugar on medium speed until combined. Add the eggs one at a time, mixing well after each addition. Continue beating for several minutes until the mixture becomes pale and fluffy. Mix in the pumpkin puree. Don't worry if the batter looks slightly curdled or grainy at this stage—that's completely normal.
Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing only until everything is incorporated.
Divide the batter evenly between the prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely before slicing.

Notes

The bread has a wonderfully crisp crust while it's fresh from the oven. If you have leftovers the next day, lightly toast individual slices to bring back that freshly baked texture.
Freezing: Once the loaves have cooled completely, wrap them tightly in aluminum foil, freezer wrap, or place them in a freezer-safe bag. Freeze for up to 3 months. Defrost overnight in the refrigerator before serving.

Nutrition

Nutritional Disclaimer: Nutrition values are estimates and may vary depending on the ingredients and brands used.

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1. Can I use homemade pumpkin purée instead of canned pumpkin?

Yes, you can! Homemade pumpkin purée works beautifully, but the key is making sure it isn’t too watery. Canned pumpkin is my go-to because it’s convenient, consistent, and gives you that lovely moist texture every time.

2. How do I know when the pumpkin bread is done?

The easiest way is the toothpick test. Insert a cake tester or toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready. Don’t worry if the bread feels very soft when it first comes out; it will continue to set as it cools.

3. Why is my pumpkin bread dry?

Usually, dry pumpkin bread comes down to overbaking or adding too much flour. Measure your flour carefully, and take the loaves out as soon as the center is cooked. The pumpkin is what keeps this bread wonderfully moist, so you don’t want to bake away all that goodness.

4. Can I add chocolate chips or nuts to this pumpkin bread?

Absolutely! This recipe is a great base for your favorite add-ins. Stir in chocolate chips, chopped walnuts, pecans, or dried fruit at the end of mixing. Just don’t overload the batter—you still want plenty of that soft pumpkin bread texture.

5. How do I store pumpkin bread so it stays fresh?

Once completely cooled, wrap the loaves tightly or store them in an airtight container. They’ll stay soft for several days, and you can also freeze them for up to 3 months. Slice before freezing if you want an easy grab-and-go treat whenever a pumpkin craving hits.