There’s something magical about the smell of pumpkin bread baking in the oven. That mix of cinnamon, nutmeg, and cloves drifting through the house feels like autumn wrapping you in a big, cozy blanket. And if you’ve been searching for the perfect Amish Pumpkin Bread recipe—moist, spiced just right, and ridiculously easy to make—you’re in the right place.

This classic pumpkin loaf has roots in Amish kitchens where baking is all about simple, wholesome ingredients that come together beautifully. It’s sweet but not overwhelming, moist thanks to sour cream, and perfectly balanced with warming spices. Best of all? It requires no fancy equipment, no tricky steps—just mix, bake, and enjoy.

Whether you’re new to baking or a seasoned pro, this recipe will become your go-to fall baking recipe. Slice it up for breakfast, serve it as a snack with coffee, or dress it up with a little cream cheese frosting for dessert. However you enjoy it, one thing’s certain: this spiced pumpkin bread will make your kitchen the happiest place in the house.

Why You’ll Love This Amish Pumpkin Bread

A tried-and-true classic pumpkin loaf recipe.
Perfect balance of pumpkin flavour and warm spices.
Moist and tender thanks to sour cream and butter.
A one-bowl wonder—easy cleanup, easy baking.
Keeps beautifully, making it great for gifting or sharing.

Ingredients You’ll Need

1 1/2 cups all-purpose flour
1 cup pumpkin puree
1 1/4 cups white sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 large eggs, beaten
1/2 cup sour cream
1/2 cup unsalted butter, melted and cooled
1 tsp vanilla extract

Step-by-Step Instructions

Preheat oven: 350°F. Grease a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
Mix wet ingredients: In another bowl, whisk eggs, pumpkin puree, sour cream, butter, and vanilla until smooth.
Combine: Pour the wet mixture into the dry. Mix gently until batter forms. Don’t overmix—it can make the bread tough.
Bake: Pour batter into prepared pan. Bake 50–55 minutes, until a toothpick inserted in the centre comes out clean.
Cool: Rest in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

Tips for the Best Spiced Pumpkin Bread

Use pure pumpkin puree: Not pumpkin pie filling—it’s already sweetened and spiced.
Don’t overmix: Stir just until combined to keep the loaf tender.
Check early: Every oven is different, so start testing at the 50-minute mark.
Upgrade it: Add chocolate chips, walnuts, or a cream cheese swirl for fun variations.
Storing trick: Wrap tightly in plastic wrap once cooled to keep it moist.

A Little Story Behind This Recipe

Pumpkin bread has always been a staple in my fall kitchen, but this version holds a special place in my heart. I first tried Amish Pumpkin Bread at a small roadside stand during a family trip through Pennsylvania Amish country. The bread was so moist, perfectly spiced, and just sweet enough—it was love at first bite.

When I got home, I couldn’t stop thinking about it. After a little experimenting, this recipe came together, and now it’s the one I make every autumn. My kids beg for it the second the leaves start to change, and my husband swears it tastes even better the next day with coffee. It’s become our family’s unofficial sign that fall has arrived.

What to Serve with Amish Pumpkin Bread

Morning coffee or tea: The classic pairing.
Spread of butter or cream cheese: Simple and satisfying.
Vanilla ice cream: For turning a slice into a quick dessert.
Warm apple cider: Double the fall flavors for cozy nights in.

This bread is just as good on its own as it is dressed up—making it the kind of recipe you’ll turn to again and again.

How to Store and Freeze

Room temperature: Wrap tightly in plastic wrap and store up to 3 days.
Refrigerator: Keeps up to 1 week.
Freezer: Wrap individual slices or the whole loaf in plastic, then foil. Freeze up to 3 months. Thaw overnight on the counter.
Reheat: A quick 10 seconds in the microwave brings back that fresh-baked warmth.

FAQs About Amish Pumpkin Bread

Can I use fresh pumpkin instead of canned puree?

Yes! Just roast, mash, and strain fresh pumpkin until smooth.

Can I add mix-ins?

Absolutely. Chocolate chips, chopped nuts, or even dried cranberries make delicious additions.

Why is my pumpkin bread dense?

Overmixing is the usual culprit. Stir gently until just combined.

Can I make this bread in mini loaves?

Yes, but reduce the baking time to about 25–30 minutes. Perfect for gifting!

Does it need frosting?

Not at all. It’s delicious plain, but cream cheese frosting makes it extra special for dessert.

A Slice of Fall Comfort

There’s a reason this Amish Pumpkin Bread has stood the test of time—it’s simple, cozy, and downright delicious. The balance of warm spices, tender crumb, and sweet pumpkin flavor makes it the kind of recipe you’ll return to year after year.

So, whether you’re baking for your family, gifting a loaf to a friend, or just filling your kitchen with the scent of autumn, this bread delivers all the cozy vibes of the season. One bite, and you’ll know why it’s a true fall favorite.

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