Pin it There was this Sunday morning when the kitchen smelled like autumn before I even cracked an egg. I had a can of pumpkin puree staring at me from the pantry, and instead of overthinking it, I just started mixing. The batter came together so fast I almost doubted it would work, but that first slice out of the oven, still warm and tender, proved me wrong. Now it's the recipe I turn to when I want something reliable, cozy, and gone by Tuesday.
I baked this for a friend who was moving across the country, wrapped it in parchment, and tucked it into her car with a thermos of coffee. She texted me from a rest stop two states over to say it was the only thing keeping her sane. That's when I realized this bread isn't just breakfast, it's the kind of thing that travels well, emotionally and literally.
Ingredients
- All purpose flour: The backbone of the loaf, giving it structure without making it tough if you don't overmix.
- Ground cinnamon: Warm and familiar, it's the spice that makes people ask what smells so good.
- Ground nutmeg: Just a little goes a long way, adding a subtle earthiness that balances the sweetness.
- Ground cloves: Sharp and aromatic, it deepens the flavor without taking over.
- Ground ginger: Adds a gentle zing that wakes up the other spices.
- Baking soda: Reacts with the acidity in the pumpkin to give the bread a tender rise.
- Baking powder: Extra lift insurance, especially if your baking soda is older than you'd like to admit.
- Salt: Balances sweetness and makes every other flavor more vivid.
- Pumpkin puree: Not the pie filling, the pure stuff keeps the bread moist without making it gummy.
- Granulated sugar: Sweetens and helps create that golden crust on top.
- Brown sugar: Adds moisture and a hint of molasses that makes the crumb richer.
- Eggs: Bind everything together and give the loaf its soft, cake like texture.
- Vegetable oil: Keeps the bread tender for days, though melted butter works if you want a richer flavor.
- Milk: Loosens the batter just enough so it bakes evenly.
- Vanilla extract: A quiet background note that rounds out the spices.
- Walnuts or pecans: Optional, but they add a toasty crunch that contrasts beautifully with the soft crumb.
- Chocolate chips: Also optional, they melt into little pockets of sweetness that make every slice feel indulgent.
Instructions
- Prep the pan:
- Preheat your oven to 350 degrees and grease a 9x5 inch loaf pan, then line it with parchment paper so the loaf lifts out cleanly later. This step saves you from prying at stuck edges with a butter knife.
- Mix the dry ingredients:
- Whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt in a large bowl until the spices are evenly distributed. You want every bite to taste balanced, not patchy.
- Combine the wet ingredients:
- In another bowl, whisk the pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth and glossy. The color should be a deep orange, almost sunset like.
- Fold it together:
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, a few streaks of flour are fine. Overmixing makes the bread dense and tough, so stop when you can't see dry pockets anymore.
- Add your mix ins:
- If you're using nuts or chocolate chips, fold them in now with a light hand. They should be scattered throughout, not sunk to the bottom.
- Fill the pan:
- Pour the batter into your prepared loaf pan and smooth the top with the back of a spoon. If you want a crunchy top, sprinkle a little Demerara sugar over it before baking.
- Bake:
- Slide the pan into the oven and bake for 55 to 65 minutes, checking at the 55 minute mark with a toothpick. It should come out clean or with just a few moist crumbs clinging to it.
- Cool:
- Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer it to a wire rack. Slicing it while it's still warm will make it crumble, so wait if you can.
Pin it I brought this to a potluck once, sliced and fanned out on a wooden board, and watched it disappear in under ten minutes. Someone asked if I'd bought it from a bakery, and I didn't correct them right away because it felt good to let the bread speak for itself. Later, I scribbled the recipe on a napkin for three different people, and one of them still texts me every fall to say they made it again.
How to Store It
Wrap the cooled loaf tightly in plastic wrap or foil and keep it on the counter for up to three days, it actually gets more flavorful as it sits. If you want to keep it longer, slice it first, then freeze the slices in a zip top bag so you can toast one whenever you need it. I've pulled a frozen slice straight into the toaster on a rushed morning and it tastes like I just baked it.
Swaps and Variations
You can swap the oil for melted butter if you want a richer, more cake like crumb, though the oil version stays softer longer. If you don't have all the spices, just use two teaspoons of pumpkin pie spice and call it a day. I've also stirred in dried cranberries or pepitas instead of nuts, and both add a nice texture without changing the flavor too much.
Serving Suggestions
This bread is perfect on its own, but it's even better toasted with a smear of butter or cream cheese. I've also crumbled it over yogurt with a drizzle of honey, or served it alongside a cup of black coffee when I want something simple and grounding. One time I made French toast out of day old slices, and it was so good I almost didn't share.
- Toast a slice and top it with mascarpone and a sprinkle of cinnamon sugar.
- Serve it warm with apple butter or salted caramel sauce.
- Pack a slice in a lunchbox with a piece of cheese and some fruit for a balanced snack.
Pin it This pumpkin bread is the kind of recipe you'll make over and over, not because it's fancy, but because it works every time and makes people happy. Keep it simple, trust the process, and enjoy every warm, spiced slice.
Recipe FAQs
- → Can I use fresh pumpkin instead of purée?
Yes, but you'll need to roast and blend fresh pumpkin to create a smooth purée. Use the same amount as called for in the ingredient list. Fresh pumpkin may contain more moisture, so adjust if your batter seems too wet.
- → How do I know when the bread is done baking?
Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking can dry out the bread, so check at 55 minutes first.
- → What can I substitute for vegetable oil?
Melted unsalted butter, coconut oil, or applesauce all work well. Each adds a slightly different flavor and texture, so choose based on your preference.
- → How should I store leftover pumpkin bread?
Wrap tightly and store at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- → Can I add spices beyond what's listed?
Absolutely. Cardamom, allspice, or a pinch of black pepper complement the warm spice profile beautifully. Start with ¼ teaspoon of any additional spice to avoid overpowering the pumpkin flavor.
- → Is this bread suitable for dietary restrictions?
The base loaf is vegetarian. It contains eggs, wheat, and dairy if using butter or milk. For vegan versions, substitute eggs with applesauce and use plant-based oil and milk alternatives.