Pumpkin bread is one of those recipes that instantly wraps you in a cozy hug. With its rich aroma of warm spices and soft, moist crumb, this loaf is everything comforting about fall packed into one slice. Whether you’re enjoying it for breakfast, dessert, or a midday treat with coffee, this easy homemade pumpkin bread is a keeper.

The beauty of this recipe lies in its simplicity. No fancy mixers or complicated steps, just a good old-fashioned quick bread that comes together in one bowl. The result? A deeply flavorful loaf that’s lightly sweet, warmly spiced, and tender in every bite. It stays moist for days, making it perfect for gifting, meal prepping, or freezing for later.

What Makes Pumpkin Bread So Moist?

Pumpkin puree is the star here. Not only does it add that signature orange hue and autumn flavor, but it also keeps the loaf incredibly moist without needing a ton of oil. Combined with brown sugar, which adds richness and softness, this recipe gives you that ideal texture: soft without being mushy, firm but never dry.

The spices also play a huge role. Cinnamon, nutmeg, and cloves create that familiar, cozy flavor we crave during cooler months. For extra depth, you can always add a dash of ginger or cardamom.

Ingredients for the Easy Homemade Pumpkin Bread

Pumpkin Puree – The heart of the recipe. Use pure pumpkin (not pumpkin pie filling) for the best flavor and texture.

All-Purpose Flour – Gives structure to the bread while keeping it soft and tender.

Brown Sugar – Adds sweetness and moisture, with a hint of molasses flavor.

Granulated Sugar – Balances the brown sugar and enhances the sweetness.

Eggs – Help bind the ingredients and provide richness.

Vegetable Oil – Keeps the bread soft and moist without overpowering the pumpkin flavor.

Baking Soda – Acts as the leavening agent to help the loaf rise beautifully.

Cinnamon, Nutmeg, and Cloves – Bring all the warm spice goodness.

Salt – Enhances all the other flavors in the loaf.

Vanilla Extract – Rounds out the flavor and adds a soft, sweet aroma.

How To Make the Easy Homemade Pumpkin Bread

Step 1: Preheat and Prepare

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

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Give it a gentle whisk to make sure everything is evenly distributed.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture. Stir gently using a spatula or wooden spoon until just combined. Do not overmix — it’s okay if a few streaks of flour remain.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and cracked beautifully.

Step 6: Cool and Enjoy

Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a spread of butter or enjoy as-is!

How to Serve and Store Pumpkin Bread

This pumpkin bread is versatile enough for any time of day. Serve thick slices warm with a pat of salted butter, a smear of cream cheese, or even a drizzle of maple glaze. It pairs beautifully with coffee, tea, or hot cider on a chilly day.

To store, wrap the completely cooled loaf tightly in plastic wrap or foil. It will stay moist at room temperature for up to 4 days. For longer storage, freeze individual slices or the whole loaf in a freezer-safe bag for up to 3 months. Just thaw and toast for a fresh-out-of-the-oven feel!

Frequently Asked Questions

How do I make this pumpkin bread gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your mix includes xanthan gum for structure.

Can I use fresh pumpkin instead of canned?

Yes, just be sure to roast and puree your pumpkin until smooth. Also, strain excess moisture as homemade puree can be watery.

What can I add to customize this bread?

Mix-ins like chocolate chips, chopped nuts, dried cranberries, or a crumb topping add fun texture and flavor. A swirl of cream cheese is also delicious!

Can I make muffins with this recipe?

Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.

Why did my pumpkin bread crack on top?

That beautiful crack is a good thing! It means your bread rose properly. It’s a classic sign of a well-baked quick bread.

Is it okay to reduce the sugar?

Yes, you can reduce both sugars slightly to suit your taste, though it may affect texture. Try reducing each by 1/4 cup to start.

Want More Pumpkin Ideas?

If you love this easy pumpkin bread, you’ll want to try these cozy fall bakes too:

• Easy Pumpkin Muffins for a handheld breakfast treat.
• Amish Applesauce Cake when you’re craving warm spice with a nostalgic twist.
• Old-Fashioned Egg Custard Pie for a smooth and creamy classic.
• Caramel Cheesecake Cookies if you like your cookies rich and layered.
• Blueberry Lemon Dutch Baby for a fresh weekend brunch delight.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out. Did you add chocolate chips or maybe a cinnamon glaze? Did you try muffins instead of a loaf?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.