Homemade Pumpkin Bread Recipe with Warm Fall Spices

If there’s one recipe that screams fall comfort, it’s this pumpkin bread recipe. Every year when the weather cools down, this is the first thing I bake, it’s like an edible slice of sweater weather.

What I love about this loaf is how easy it is. You don’t need a mixer, just one bowl and a few pantry staples. That’s it. It’s the kind of recipe you’ll come back to again and again.

The flavor? Think warm spices dancing with the rich, earthy sweetness of pumpkin. It’s the kind of bread that makes your whole home smell amazing and somehow makes the day feel a little cozier.

It’s soft, just sweet enough, and honestly perfect with a cup of coffee, a cozy blanket, and maybe your favorite playlist in the background.

How to Make It

Pumpkin Bread

Recipe by Souhail Jr

0.0 from 0 votes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

260

kcal

This soft and tender pumpkin bread is the ultimate fall treat. It’s full of warm spices, made in one bowl, and incredibly moist thanks to canned pumpkin and oil. Whether you’re baking it for brunch, dessert, or just because, it’s one of those recipes you’ll find yourself coming back to all season long.

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Ingredients

• 1.75 cups all-purpose flour

• 1 teaspoon baking soda

• 0.5 teaspoon salt

• 1.5 teaspoons ground cinnamon

• 0.5 teaspoon ground nutmeg

• 0.25 teaspoon ground ginger

• 0.25 teaspoon ground cloves

• 1 cup granulated sugar

• 0.5 cup brown sugar, packed

• 2 large eggs

• 1 cup canned pumpkin puree

• 0.5 cup vegetable oil

• 0.25 cup milk

• 1 teaspoon vanilla extract

• Optional: 0.5 cup chopped walnuts or chocolate chips

Directions

• Preheat your oven to 350°F and grease a 9×5-inch loaf pan. I usually line mine with parchment paper too, makes cleanup a breeze.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• In the same bowl (yes, we’re keeping it simple), add the granulated sugar, brown sugar, eggs, canned pumpkin, oil, milk, and vanilla. Whisk until everything’s smooth and combined.
• If you’re using nuts or chocolate chips, fold them in gently with a spatula.
• Pour the batter into your prepared loaf pan, smoothing out the top with a spoon or spatula.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely, if you can wait that long!

Notes

• Make sure your canned pumpkin is pure pumpkin, not pumpkin pie filling.
• Don’t overmix the batter, just stir until combined for the softest texture.
• This bread is even better the next day! Store it wrapped at room temperature overnight.
• Swap in maple syrup for half the sugar for a fun twist.
• If using chocolate chips, mini chips work best for even distribution.

Nutrition Facts

• Total number of serves: 10
• Calories: 260kcal
• Fat: 11g
• Carbohydrates: 37g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g

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Why You’ll Fall in Love with This Loaf

There are pumpkin bread recipes… and then there’s this one. It’s everything I want in a cozy fall bake, soft, flavorful, and just sweet enough without being over the top. What makes this one truly special is how simple it is to pull together while still delivering that classic bakery-style flavor and texture.

Here’s why this pumpkin bread works every single time:

• No mixer needed: Just one bowl and a whisk (less mess, more time for coffee).
• Incredibly moist: Thanks to the perfect combo of canned pumpkin and oil.
• Perfectly spiced: A blend of warm spices gives that nostalgic fall flavor.
• Foolproof texture: Tender and soft without being too dense or crumbly.
• Versatile: Add chocolate chips, nuts, or swirl in cream cheese if you’re feeling fancy.

Customizing it is easy too:

• Swap white flour with a 1:1 gluten-free flour blend for a gluten-free version.
• Use coconut oil or avocado oil for a slightly different flavor profile.
• Cut back the sugar slightly if you prefer a less sweet loaf.
• Add walnuts or pecans for crunch.

Prep Now, Thank Yourself Later

Let’s be real, when the baking mood strikes, you don’t want to be chopping or measuring. Here’s what you can prep ahead to make this recipe even more of a breeze:

• Measure and mix your dry ingredients (flour, baking soda, spices) and store in an airtight container.
• Pre-mix your wet ingredients (pumpkin, oil, eggs, vanilla) and refrigerate until ready to use.
• Grease your loaf pan the night before and cover with plastic wrap.
• Set out your mix-ins like chocolate chips or nuts so they’re ready to go.

Bake It Like a Pro: Tips for Pumpkin Bread Success

Okay, real talk, pumpkin bread is one of the easiest quick breads to master, but a few small tips can take it from “pretty good” to “oh wow, did you make this?” territory. Here’s what I’ve learned after many, many loaves:

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make the bread dense or gummy.
• Use room-temperature eggs. They blend better and help with that soft, tender texture.
• Check your spices. Fresh ground cinnamon, nutmeg, and cloves make a huge flavor difference.
• Tent with foil if needed. If the top starts browning too quickly, cover loosely with foil around the 40-minute mark.
• Let it cool completely. It continues to set as it cools, and the flavor deepens overnight.

Pumpkin Bread, Your Way: Variations to Try

This pumpkin bread is perfect as-is, but if you love experimenting (I know I do!), here are some variations that add a whole new twist while keeping things simple:

• Chocolate Chip Pumpkin Bread: Fold in 0.5 cup of mini chocolate chips for extra indulgence. Bake as usual.
• Pumpkin Nut Bread: Add 0.5 cup chopped walnuts or pecans for a nutty crunch that pairs beautifully with the warm spices.
• Cream Cheese Swirl Pumpkin Bread: Mix 4 oz cream cheese with 2 tbsp sugar and a splash of vanilla. Swirl into the top of the batter before baking.
• Gluten-Free Pumpkin Bread: Use a 1:1 gluten-free flour blend. No other changes needed!
• Pumpkin Muffins: Scoop the batter into a lined muffin tin and bake at 350°F for 20–22 minutes.

How to Serve Pumpkin Bread (So It Disappears Fast)

Pumpkin bread is one of those magical bakes that feels right for just about any occasion, breakfast, snack, dessert, or even a sweet gift. Here are some of my favorite ways to serve it (and pair it with a few more fall treats if you’re really leaning into the season):

• Warm with a smear of salted butter or maple butter, perfect for slow weekend mornings.
• Toasted with cream cheese or mascarpone for a slightly tangy contrast to the sweet, spiced loaf.
• Turn it into French toast by dipping thick slices in an egg mixture and pan-frying. Top with maple syrup and toasted pecans.
• Serve it with a scoop of vanilla ice cream and a drizzle of caramel for a dessert that screams fall.
• Pair it with a slice of this Pumpkin Olive Oil Cake if you’re hosting brunch and want a mix of textures and flavors.
• For a fall dessert board, slice the pumpkin bread and serve it alongside these soft and chewy Spice Cake Mix Pumpkin Cookies.
• Craving more fall bakes? Try this Apple Bread Recipe, it’s cozy, fruity, and pairs beautifully with pumpkin anything.
• Top off a holiday spread with this Pumpkin Pie with Condensed Milk, a rich, classic dessert that complements pumpkin bread so well.

No matter how you serve it, this bread is a total crowd-pleaser, and hey, even if you’re the only one around, it still tastes amazing with a quiet cup of coffee.

Keep It Fresh: Storage Tips

Pumpkin bread keeps beautifully, which is one of the many reasons I love making it ahead. Here’s how to store and enjoy leftovers:

• At room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
• In the fridge: Keeps well for up to 5 days, just bring to room temp before eating.
• In the freezer: Wrap slices individually in plastic wrap, then store in a freezer bag for up to 3 months.

For best results, follow these FDA food storage guidelines if you’re storing your bread for more than a few days.

FAQs: Your Pumpkin Bread Questions, Answered

Bake It, Slice It, Fall in Love

If you’re anything like me, once you bake this pumpkin bread, you’ll wonder how you ever got through fall without it. It’s simple, cozy, and delivers that perfect balance of sweet and spice in every slice. Whether you keep it classic or try one of the fun variations, this recipe is one of those gems you’ll turn to year after year.

So preheat that oven, grab a can of pumpkin, and let’s bake some comfort. And hey, if it never makes it past breakfast, I won’t judge.