This pumpkin bread is the ultimate cozy-weather bake, packed with rich pumpkin flavor and warm autumn spices. It’s everything you want in a fall treat—moist, perfectly spiced, and just sweet enough to pair with your morning coffee or an afternoon cup of tea. Whether you’re baking for a holiday breakfast or just want to fill your kitchen with the scent of cinnamon and nutmeg, this is the recipe that delivers every time.

Unlike store-bought versions that can be overly sugary or artificial-tasting, this homemade pumpkin bread gets its richness from real pumpkin purée and a hint of brown sugar. The crumb is tender and dense but not heavy, and it stays moist for days (if it lasts that long). Make one loaf to snack on or double the batch and freeze one for later—either way, you’ll be glad you did.

What Kind of Pumpkin Should I Use?

For the best texture and flavor, use canned pure pumpkin purée—not pumpkin pie filling. The latter includes added sugar and spices, which can throw off the balance of this recipe. Libby’s is a consistent go-to brand, but any pure pumpkin purée will work just fine. If you prefer homemade, just be sure your purée is thick and not watery.

Ingredients for the Pumpkin Bread

Pumpkin Purée – The star ingredient that gives the bread its moist texture and natural sweetness.

Brown Sugar – Adds a deep caramel-like flavor and helps keep the loaf tender.

Granulated Sugar – Provides balanced sweetness to complement the spices.

All-Purpose Flour – The structural base that holds everything together.

Eggs – Bind the ingredients and give the bread stability and richness.

Vegetable Oil – Keeps the crumb moist without overpowering the flavor.

Baking Soda & Baking Powder – Leavening agents that help the bread rise to the perfect dome.

Salt – Enhances all the other flavors.

Cinnamon, Nutmeg, and Cloves – The trio of spices that bring all the warm fall vibes.

Vanilla Extract – Adds a soft undertone of sweetness and complexity.

How To Make the Pumpkin Bread

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan with nonstick spray or line it with parchment paper. This ensures an easy release once your bread is baked.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, 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, baking powder, salt, cinnamon, nutmeg, and cloves. Stir the dry mixture until the spices are evenly distributed.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix—this helps keep the bread tender.

Step 5: Pour and Bake

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

Step 6: Cool and Enjoy

Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve with a smear of butter or enjoy it as-is!

How to Serve and Store Pumpkin Bread

Pumpkin bread is wonderfully versatile. Serve it slightly warm with a pat of salted butter, a drizzle of maple syrup, or even a slather of cream cheese. It’s also delightful toasted for a cozy breakfast, or sliced thick and packed in lunchboxes for a sweet midday treat.

To store, wrap the fully cooled loaf tightly in plastic wrap or place it in an airtight container. It stays moist at room temperature for up to 3 days, or you can refrigerate it for up to a week. For longer storage, freeze individual slices wrapped in parchment and sealed in a freezer bag for up to 3 months. Just pop a slice in the toaster or microwave when the craving hits!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained and thick—homemade pumpkin purée tends to be more watery, which can affect the texture.

Can I make this pumpkin bread gluten-free?

Absolutely! Substitute a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum for structure.

Can I add nuts or chocolate chips?

Definitely! Fold in about 1/2 to 3/4 cup of chopped walnuts, pecans, or chocolate chips after mixing the batter. It adds great texture and flavor.

What’s the best way to know if it’s done?

Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this recipe into muffins?

Yes! Divide the batter into a lined muffin tin and bake at 350°F for 20–25 minutes.

How do I keep it from drying out?

Don’t overbake it and be sure to wrap it tightly once it cools. The oil and pumpkin help it stay moist naturally.

Want More Quick Bread Ideas?

If this Pumpkin Bread has you craving more warm and cozy bakes, check out these other comforting quick breads and treats from the blog:

• Amish Applesauce Cake for a rustic and spiced flavor profile.
• Easy Pumpkin Muffins when you want a quicker, bite-sized pumpkin fix.
• Cinnamon Sweet Alabama Pecanbread for a buttery, nutty option.
• Ultimate Banana Nut Bread if you love moist, nostalgic loaves.
• Old-Fashioned Egg Custard Pie for a silky-smooth dessert alternative.

📌 Save this recipe to your Pinterest baking board so you can return to it anytime: Life with Jam on Pinterest

Tried this pumpkin bread? I’d love to hear how it turned out! Did you go classic or add nuts or chocolate chips? Leave a comment with your twist, or ask a question if you’re troubleshooting—let’s bake smarter together.