Moist, tender, and full of warm spice, this classic Pumpkin Bread is a true taste of fall in every bite. Whether you enjoy it as a cozy breakfast, an afternoon snack, or a sweet treat after dinner, its rich pumpkin flavor and aromatic spices make it irresistible. Perfect for holiday gatherings, gift-giving, or just because—it’s one of those recipes you’ll keep in your back pocket all season long.

Baked into mini loaves, this recipe delivers a soft crumb with a golden crust that smells like cinnamon dreams. It’s simple enough for beginners but satisfying enough for seasoned bakers who appreciate a no-fail quick bread. Plus, it freezes beautifully, so you can savor pumpkin season anytime you want.

What Kind of Pumpkin Should I Use?

For this bread, canned pumpkin puree is your best friend. It delivers consistent texture and flavor, unlike homemade puree, which can sometimes be too watery. Make sure you’re using 100% pure pumpkin and not pumpkin pie filling—that one comes pre-spiced and sweetened, which will throw off the balance of this recipe.

Ingredients for the Pumpkin Bread

Pumpkin Puree: This is the star of the show, giving moisture and that earthy-sweet pumpkin flavor we love.
All-Purpose Flour: A dependable base that provides structure while keeping things light.
Granulated Sugar: Sweetens the bread and helps create that gorgeous golden brown crust.
Brown Sugar: Adds depth and molasses notes that pair perfectly with pumpkin.
Eggs: Provide structure and richness.
Vegetable Oil: Keeps the crumb incredibly moist.
Baking Soda and Baking Powder: These leaveners give the bread lift and a soft, tender crumb.
Salt: Balances the sweetness and enhances all the warm spice flavors.
Ground Cinnamon, Nutmeg, and Cloves: Classic autumn spices that bring cozy warmth.
Vanilla Extract: Rounds out the flavors with a hint of sweetness.

How To Make the Pumpkin Bread

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease your loaf pans or mini loaf pans with nonstick spray or line them with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

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

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is evenly distributed.

Step 4: Bring It All Together

Gradually stir the dry ingredients into the wet mixture. Mix just until no flour streaks remain. Be careful not to overmix—the batter should be thick but smooth.

Step 5: Fill the Pans

Divide the batter evenly among your prepared pans, filling each about 2/3 to 3/4 full. Tap the pans lightly on the counter to release any air bubbles.

Step 6: Bake to Perfection

Bake in the preheated oven for 50–60 minutes (30–35 minutes for mini loaves), or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly cracked.

Step 7: Cool and Enjoy

Let the loaves cool in their pans for about 10–15 minutes before transferring them to a wire rack. Once fully cooled, slice and enjoy—or wrap them up for later.

How to Serve and Store This Pumpkin Bread

This pumpkin bread is delicious warm, at room temperature, or even chilled. Try serving slices with a swipe of cream cheese, a drizzle of honey, or alongside your morning coffee. It’s also fantastic as a base for French toast or topped with whipped cream for dessert.

To store, wrap the bread tightly in plastic wrap or aluminum foil. It keeps well at room temperature for up to 3 days, or you can refrigerate it for up to a week. For longer storage, freeze the bread in airtight bags for up to 3 months—just thaw and enjoy when a pumpkin craving hits.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes, you can—but be sure to drain it well to avoid excess moisture, which can make the bread too dense.

Can I make this recipe gluten-free?

Absolutely. Swap in a 1:1 gluten-free baking flour blend. Just be sure it contains xanthan gum for structure.

How do I know when the bread is fully baked?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done. The top should also spring back when lightly touched.

Can I add nuts or chocolate chips?

Go for it! Fold in 1/2 to 3/4 cup of chopped walnuts, pecans, or chocolate chips into the batter right before pouring it into the pans.

What size pans should I use?

This recipe works well in two standard 9×5 loaf pans or four mini loaf pans. Adjust baking time accordingly.

Can I double the recipe?

Yes—just make sure to mix in a large enough bowl and divide evenly among your pans. You may need to increase baking time slightly.

Want More Fall Baking Ideas?

If this pumpkin bread has you swooning over autumn flavors, check out these other cozy treats from the Life with Jam kitchen:

Easy Pumpkin Muffins when you’re craving handheld spiced goodness.
Cinnamon Sweet Alabama Pecanbread for a buttery bite with nutty crunch.
Brown Sugar Maple Cookies if you want cozy fall flavors in cookie form.
Old-Fashioned Egg Custard Pie for silky, nostalgic comfort.
Amish Applesauce Cake for another moist, spiced loaf that’s perfect with tea.

📌 Save this recipe to your Pinterest board so it’s ready when fall baking season strikes:
Follow me on Pinterest for more daily recipes, sweets, and seasonal comfort food from Life with Jam.

And let me know in the comments how your pumpkin bread turned out. Did you go classic or toss in some extras like nuts or chocolate? I’d love to hear your twist on it!

Pumpkin Bread

Author: Jam Scott
Total Time: 1 hour 5 minutes
Yield: 2 loaves or 4 mini loaves
Diet: Vegetarian

Print Recipe

Description

A moist, spiced pumpkin bread with a tender crumb and a golden crust—perfect for fall mornings, cozy snacks, or holiday baking. Easy to make, freezer-friendly, and packed with warm cinnamon and pumpkin flavor.