Pumpkin Bread Recipe

✨ Before You Begin

✨ Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the flavor and texture of the bread. Be sure to grab a can labeled 100% pumpkin puree.

✨ Measure the flour carefully. Too much flour is the most common cause of dry, dense quick breads. Spoon the flour into your measuring cup and level it off, or weigh it for the most accurate results.

✨ Mix just until combined. Once you add the dry ingredients, stir only until no streaks of flour remain. Overmixing develops the gluten and can make the bread tough instead of tender.

✨ Watch the tops as the bread bakes. If the loaves begin browning too quickly, loosely tent them with aluminum foil during the last 15–20 minutes of baking so the centers have time to finish.

✨ Cool completely before glazing. If you’re adding the optional glaze, let the loaves cool completely first so the glaze sits beautifully on top instead of melting into the bread.

Pumpkin Bread Ingredients + Key Notes

Pumpkin Puree: Use one 15-ounce can of 100% pumpkin puree, not pumpkin pie filling. Pumpkin puree gives the bread its rich flavor, beautiful color, and incredibly moist texture.

Eggs: Four large eggs provide structure while keeping the loaves tender. For the best results, let them come to room temperature before mixing.

Vegetable Oil: Oil is the secret to pumpkin bread that stays soft and moist for days. Use a neutral-flavored oil like vegetable or canola oil.

Water: A little water helps create a perfectly tender batter and contributes to the soft, delicate crumb.

Granulated Sugar: This recipe uses granulated sugar for classic sweetness that lets the pumpkin and warm spices shine.

All-Purpose Flour: Regular all-purpose flour gives the bread just the right structure without making it heavy.

Baking Soda: Baking soda provides the lift needed for tall, beautifully domed loaves.

Salt: Salt balances the sweetness and enhances all the warm fall flavors.

Warm Spices: Cinnamon, nutmeg, cloves, and ginger create the classic pumpkin spice flavor that’s cozy without overpowering the pumpkin.

Optional Glaze

The simple powdered sugar glaze isn’t required, but it adds a pretty bakery-style finish and just a touch of extra sweetness. It’s especially lovely if you’re serving the bread for brunch or giving a loaf as a gift.

🥣 How To Make Pumpkin Bread

Prep the pans: Preheat your oven to 350°F. Grease two 9×5-inch loaf pans, or line them with parchment paper for easy removal.

Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until smooth and well combined.

Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until the spices are evenly distributed.

Make the batter: Add the dry ingredients to the pumpkin mixture and stir just until combined. Be careful not to overmix—the batter should be smooth with no visible streaks of flour.

Bake: Divide the batter evenly between the prepared loaf pans. Bake for 60–75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, loosely tent the loaves with aluminum foil during the last 15–20 minutes of baking.

Cool and glaze: Let the loaves cool in the pans for about 10–15 minutes, then carefully transfer them to a wire rack to cool completely. If using the optional glaze, whisk together the powdered sugar and heavy cream until smooth, then drizzle it over the cooled loaves before slicing and serving.

⭐ Pro Tips

⭐ Don’t overmix the batter. Stir just until the flour disappears. A few small lumps are perfectly fine and will bake out. Overmixing can make the bread dense and tough.

⭐ Use room temperature eggs. They blend more easily into the batter, creating a smoother batter and a more even, tender crumb.

⭐ Check for doneness in the center. Every oven bakes a little differently, so begin checking around the 60-minute mark. A wooden skewer inserted into the center should come out clean or with just a few moist crumbs attached.

⭐ Let the bread cool before slicing. As tempting as it is to cut into a warm loaf, allowing it to cool gives the crumb time to set, making cleaner slices and helping the bread stay wonderfully moist.

⭐ Freeze the second loaf. This recipe makes two loaves, making it perfect for sharing or freezing. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature whenever you’re ready for another taste of fall.

What to Serve With Pumpkin Bread

Whether you’re enjoying a slice for breakfast, an afternoon snack, or a cozy fall dessert, pumpkin bread pairs beautifully with all kinds of seasonal favorites.

☕ Cozy Drinks: Serve a warm slice with a cup of coffee, chai tea, hot apple cider, or a homemade pumpkin spice latte for the ultimate fall treat.

🍎 Fresh Fruit: Balance the richness with crisp apple slices, juicy pears, fresh berries, or a simple fruit salad.

🧈 Simple Spreads: Pumpkin bread is delicious on its own, but it’s also wonderful with softened butter, cinnamon honey butter, whipped cream cheese, or apple butter.

🍳 Breakfast Favorites: Turn it into a special breakfast by serving it alongside scrambled eggs, crispy bacon, breakfast sausage, or a yogurt parfait.

🍨 Sweet Treats: For dessert, warm a slice slightly and top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream with a sprinkle of cinnamon.