Pumpkin Bread That Tastes Like a Warm Fall Hug

If the scent of cinnamon, cloves, and nutmeg swirling through your home doesn’t scream autumn, then this pumpkin bread sure will. This easy pumpkin bread recipe is the cozy companion you didn’t know your coffee mug needed. Whether you’re knee-deep in a busy week or planning a cozy fall gathering, this moist pumpkin loaf is about to be your new favorite bake.

Let’s face it, fall baking is half tradition, half therapy. And this homemade pumpkin bread delivers on both fronts—with minimal fuss and maximum flavor. I crafted this recipe to be foolproof, family-approved, and totally giftable (trust me, I’ve wrapped it in parchment and ribbon more times than I can count).

Why You’ll Love This Pumpkin Bread

• No mixer gymnastics: It’s simple to make with ingredients you probably already have.
• Incredibly moist: Thanks to a whole can of pumpkin and the perfect butter-sugar balance.
• Crowd-pleasing: Makes two loaves—one for you, one to give (or freeze).
• Perfect for fall baking: Spice-forward and just sweet enough.

Ingredients

• 250 g all-purpose flour (2 cups)
• 3 g salt (½ teaspoon)
• 5 g baking soda (1 teaspoon)
• 2 g baking powder (½ teaspoon)
• 2 g ground cloves (1 teaspoon)
• 2 g ground cinnamon (1 teaspoon)
• 2 g ground nutmeg (1 teaspoon)
• 170 g unsalted butter, softened (1½ sticks or ¾ cup)
• 400 g sugar (2 cups)
• 2 large eggs
• 425 g pure pumpkin (1 can, 15 oz)

Steps to Pumpkin Bread Bliss

1. Preheat & Prep: Set your oven to 325°F and position the rack in the middle. Butter and flour two 8×4-inch loaf pans or use a baking spray with flour.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, salt, baking soda, baking powder, and spices until combined.
3. Cream Butter & Sugar: In a large bowl with a mixer, beat softened butter and sugar on medium until just blended. Add eggs one at a time, beating well.
4. Add Pumpkin: Mix in the pumpkin puree. It might look a bit curdled—totally normal, keep going.
5. Combine & Pour: Gradually add the dry mixture, mixing on low until just combined. Divide the batter evenly between pans.
6. Bake & Cool: Bake for 65–75 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

Cooking Tips for Foolproof Pumpkin Bread

• Room temp butter: Makes all the difference in creating that fluffy texture.
• Don’t overmix: Stir until just combined to keep your bread tender.
• Spice swap: Love ginger? Add ½ tsp for an extra zing.
• Toaster magic: Lightly toast slices the next day—hello, bakery vibes at home.

Pumpkin Bread Memories

This pumpkin bread has been part of my fall ritual since I can remember. I first baked it as a teenager, eager to impress my mom with my new mixer skills. Fast forward to now, it’s the recipe my kids ask for the moment leaves hit the ground. It’s not just a moist pumpkin loaf—it’s a slice of nostalgia, a tradition tucked into a pan.

What to Serve With Pumpkin Bread

• Morning fuel: Pair a thick slice with your favorite coffee or chai latte.
• Afternoon treat: Warm it up and add a smear of cream cheese or butter.
• Dessert-ready: Serve with vanilla ice cream or a dollop of whipped cream.
• Holiday table: Makes a great addition to brunch spreads and fall dinners.

How To Store Homemade Pumpkin Bread

• Room temperature: Keep wrapped in foil or airtight container for up to 4 days.
• Fridge: Store for up to a week (bring to room temp before serving).
• Freezer: Wrap each loaf tightly in plastic wrap and foil; freeze up to 3 months.
• To reheat: Toast slices or warm in the microwave for 15 seconds for that fresh-baked taste.

FAQs

Can I substitute canned pumpkin with fresh?

Yes! Use the same amount of pureed, drained fresh pumpkin—just make sure it’s not watery.

Can I make this easy pumpkin bread recipe gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour and check your baking powder is gluten-free.

Why is my pumpkin bread dense?

Overmixing the batter or using cold butter can lead to a heavy texture. Mix gently and use room temp ingredients.

Can I add nuts or chocolate chips?

Yes, stir in 1 cup of chopped nuts or chocolate chips for a fun twist.

Pumpkin Bread: Your Fall Favorite Awaits

There’s something magical about the way this pumpkin bread fills your home with warm, spiced comfort. Whether it’s your first time trying a homemade pumpkin bread or your hundredth, this easy pumpkin bread recipe is one you’ll come back to year after year. So grab that can of pumpkin, preheat your oven, and get ready for the kind of baking that feels like a big cozy hug.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 1 hour 20–30 minutes
• Yield: 2 loaves (16–20 slices total) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This easy pumpkin bread is a cozy fall staple—moist, spice-filled, and made with simple pantry ingredients. With its warm blend of cinnamon, nutmeg, and cloves, this loaf brings comfort to your mornings, afternoons, or holiday gatherings. Perfect for gifting, freezing, or enjoying fresh from the oven.

---

Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour

• 3 g (½ tsp) salt

• 5 g (1 tsp) baking soda

• 2 g (½ tsp) baking powder

• 2 g (1 tsp) ground cloves

• 2 g (1 tsp) ground cinnamon

• 2 g (1 tsp) ground nutmeg

• 170 g (¾ cup / 1½ sticks) unsalted butter, softened

• 400 g (2 cups) sugar

• 2 large eggs

• 425 g (15 oz / 1 can) pure pumpkin puree

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 325°F (165°C). Butter and flour two 8×4-inch loaf pans or line with parchment.

• In a medium bowl, whisk flour, salt, baking soda, baking powder, and spices until combined.

• In a large bowl, cream butter and sugar with a mixer until just blended.

• Add eggs one at a time, beating well after each.

• Mix in pumpkin puree (it may look curdled—this is normal).

• Gradually add dry mixture, mixing on low speed until just combined.

• Divide batter evenly between prepared pans.

• Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pans for 10 minutes, then transfer to wire racks to finish cooling

Notes

Use room temperature butter for best texture.

Don’t overmix; stir until just combined for a tender loaf.

Add ½ tsp ground ginger for extra spice.

Stir in 1 cup chopped nuts or chocolate chips for variation.

Toast slices the next day for bakery-style flavor.

• Prep Time: 15 minutes
• Cook Time: 65–75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American