Pumpkin bread recipe fills your kitchen with the aroma of cinnamon, cloves, and nutmeg, wrapping you in the comfort of cozy fall baking. It’s moist, warmly spiced, and perfect for any season.
With pantry-friendly ingredients and just ten minutes of prep, this pumpkin bread recipe is a delicious make-ahead treat that stays soft and flavorful for days—ideal for breakfast, gifting, or afternoon coffee breaks.
Must-Haves for Pumpkin Bread Perfection
- Pumpkin Purée – The star ingredient, lending earthy sweetness, moisture, and that unmistakable fall flavor.
- All-Purpose Flour – Provides the structure, allowing the loaf to rise while remaining tender.
- Granulated Sugar – Sweetens the bread and enhances the pumpkin and spice notes.
- Eggs – Bind everything together and contribute to the soft, cakey texture.
- Olive Oil – Adds richness and moisture, ensuring every slice stays ultra-tender.
- Baking Soda & Baking Powder – Work together to lift the batter and create a beautiful rise.
- Cinnamon, Nutmeg & Cloves – These warm spices are what make each bite taste like autumn.
- Sea Salt – Balances sweetness and boosts the overall flavor profile.
How to Make This Cozy Pumpkin Bread
Preheat your oven and prep your pans—lightly greased and floured to avoid sticking. Whisk your dry ingredients together in a large bowl, letting the spices evenly distribute throughout the flour.
In a separate bowl, combine eggs, oil, and pumpkin puree until smooth and velvety. Pour the wet ingredients into the dry mixture and whisk until just combined, being careful not to overmix.
Divide the batter evenly between two prepared pans and slide them into the oven. Bake until a toothpick inserted in the center comes out clean—usually around 50 minutes. Let them cool before slicing into soft, spiced perfection.
From Good to Great: Tips & Variations
For an ultra-moist crumb and deeply aromatic flavor, use canned pumpkin puree instead of homemade, which can be watery. Light olive oil is a healthy choice, but vegetable oil works just as well for a more neutral flavor.
Want a twist? Add chocolate chips for richness, or chopped walnuts or pecans for a nutty crunch. A touch of orange zest or maple glaze on top can also elevate this classic loaf into something special for brunch spreads or holiday tables.
Storing and Reheating Pumpkin Bread
This pumpkin bread keeps beautifully at room temperature for up to four days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, freeze individual slices or whole loaves tightly wrapped in foil and sealed in a freezer-safe bag.
To reheat, warm a slice in the microwave for 10–15 seconds or toast lightly to bring back that freshly-baked aroma and tender crumb.
Pumpkin Bread Recipe
Ingredients
- ½ teaspoon ground nutmeg optional
- 15 ounces pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda sifted to remove clumps
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 cup extra light olive oil or substitute vegetable or corn oil
- 3 large eggs at room temperature
- ½ teaspoon ground cloves optional
- 1½ cups granulated sugar
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F. Prepare two 8½”x4½” loaf pans by greasing them with butter and dusting lightly with flour.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt, whisking until evenly mixed.
- In a separate medium bowl, whisk together the eggs, oil, and pumpkin puree until fully blended.
- Pour the wet mixture into the bowl with the dry ingredients and stir until the batter is smooth and uniform.
- Evenly distribute the batter between the two prepared pans and bake for 45 to 55 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to rest in the pans for 10 to 15 minutes before transferring them to a wire rack to cool completely.
