The scent of warm spices, the golden-orange crumb, and that tender slice with your morning coffee… pumpkin bread is truly the heartbeat of autumn recipes. It’s one of those fall bread recipes that never goes out of style soft, moist, and bursting with cozy flavor. Whether you’re new to autumn baking or a seasoned pro, this loaf makes the perfect addition to your lineup of fall baked goods. Nothing says fall food like the first slice of fresh pumpkin bread shared around the table.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, beat together pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy!
Why You’ll Love This Pumpkin Bread
- Perfect centerpiece for fall baked goods
- A cozy slice of fall food that pairs with coffee or tea
- Keeps moist for days, making it great for meal prep
- A simple yet classic pick for your list of autumn recipes
- Customizable with nuts, chocolate chips, or a streusel topping
Pro Tips 🍁
- For extra moisture, add 2 tbsp of sour cream or Greek yogurt to the batter.
- Sprinkle coarse sugar or pumpkin seeds on top before baking for crunch.
- Make it a double batch pumpkin bread freezes beautifully for future cravings.
Storage
- Store at room temperature, wrapped, for 3–4 days.
- Refrigerate up to 1 week.
- Freeze slices individually wrapped for up to 3 months.
✨ If you loved this cozy loaf, don’t miss my Apple Crisp Recipe another favorite for autumn baking!
🥰 Final Thoughts from Emma
Pumpkin bread is the kind of recipe that makes a house feel like a home. Whether you serve it warm with butter or tuck it into lunchboxes, it’s one of those fall bread recipes that brings smiles every time. I’d love to know do you like your pumpkin bread plain, or do you sneak in chocolate chips?
📌 Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Classic Pumpkin Bread
Equipment
- Loaf Pan (9×5 inch)
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger
- 0.25 tsp cloves
Wet Ingredients
- 1 cup pumpkin purée
- 0.75 cup brown sugar
- 0.5 cup granulated sugar
- 0.5 cup vegetable oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and all the spices.
- In another bowl, beat pumpkin purée, both sugars, oil, eggs, and vanilla until smooth.
- Gradually fold wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!