I’ve made a lot of quick breads over the years, but this Flavorful Pumpkin Bread Recipe truly stole my heart. The first time I baked it, my kitchen smelled like warm cinnamon and cozy fall mornings.

When I sliced into it, I couldn’t believe how incredibly moist and tender it was. I love how simple the ingredients are, yet the flavor tastes bakery-quality. If you’re craving a soft, perfectly spiced loaf, let me show you exactly how I make mine.

Ingredients

Here’s everything you’ll need to make this perfectly spiced pumpkin bread. Each ingredient plays an important role in creating that rich flavor and ultra-moist texture.

1 ¾ cups all-purpose flour – Gives the bread structure. Spoon and level it to avoid dense texture.
1 teaspoon baking soda – Helps the bread rise and stay light.
½ teaspoon baking powder – Adds extra lift for a softer crumb.
1 teaspoon salt – Balances sweetness and enhances the pumpkin flavor.
2 teaspoons ground cinnamon – The star spice that gives warmth.
¼ teaspoon ground nutmeg – Adds subtle depth and nuttiness.
¼ teaspoon ground cloves – Provides that classic fall spice note.
1 ½ cups granulated sugar – Sweetens and helps keep the bread moist.
½ cup vegetable oil – Makes the loaf incredibly tender. Oil works better than butter here for moisture.
2 large eggs – Bind everything together and add richness.
1 (15-ounce) can pure pumpkin puree – Use pure pumpkin, not pumpkin pie filling.
¼ cup water – Loosens the batter for a soft, moist texture.

Note: The quantities above make one standard 9×5-inch loaf, yielding about 8–10 slices.

Variations

If you love customizing recipes like I do, here are some easy and delicious swaps:

Dairy-free: This recipe is naturally dairy-free since it uses oil instead of butter. Just double-check your sugar brand if strictly dairy-free.
Sugar alternative: Replace granulated sugar with coconut sugar for a slightly deeper, caramel-like sweetness.
Add chocolate chips: Fold in ½ to 1 cup semi-sweet chocolate chips for a sweeter twist.
Add nuts: Chopped walnuts or pecans add crunch and balance the softness.
Extra spice: Add a pinch of ground ginger or allspice for a bolder spice profile.

Cooking Time

Here’s how long this pumpkin bread recipe takes from start to finish:

Prep Time: 15 minutes
Cooking Time: 60–70 minutes
Total Time: About 1 hour 25 minutes

Equipment You Need

9×5-inch loaf pan – For baking the bread evenly.
Mixing bowls – One for dry ingredients, one for wet.
Whisk – To combine dry ingredients smoothly.
Spatula – For folding and scraping the batter.
Measuring cups and spoons – For accurate measurements.
Cooling rack – Helps the bread cool without getting soggy.

How to Make Pumpkin Bread Recipe?

This pumpkin bread recipe comes together easily with simple mixing steps. No fancy equipment required. Just a bowl, a whisk, and a little patience while it bakes.

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C) and position the rack in the center. I like to grease my loaf pan thoroughly and lightly dust it with flour to prevent sticking. You can also line it with parchment paper for easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is evenly combined so the spices distribute throughout the loaf. This step ensures every bite has balanced flavor.

Step 3: Combine the Wet Ingredients

In a large bowl, mix the sugar and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition to create a creamy base. Then stir in the pumpkin puree and water until fully incorporated and silky.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. I always stop mixing once I no longer see streaks of flour to avoid overworking the batter. Overmixing can make the bread dense instead of tender.

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The top should look set and slightly cracked.

Step 6: Cool and Slice

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. I always wait until it’s completely cool before slicing to keep the texture perfect. Then slice and enjoy that beautifully moist crumb.

Additional Tips for Making this Recipe Better

After baking this several times, I’ve picked up a few tricks that really make a difference:

I always use room temperature eggs because they mix more evenly into the batter.
I don’t skip sifting or whisking the flour mixture well; it keeps the loaf light.
I sometimes sprinkle coarse sugar on top before baking for a slight crunch.
I check the bread at the 60-minute mark since ovens can vary.
I let it rest overnight once, and honestly, it tasted even better the next day.

How to Serve Pumpkin Bread Recipe?

Pumpkin bread tastes amazing slightly warm with a pat of butter melting into each slice. I also love serving it with a drizzle of honey or a swipe of cream cheese for extra richness.

For a cozy brunch, I pair it with coffee or chai tea and slice it thick for presentation. You can also enjoy similar comforting meal ideas like mediterranean-roasted-vegetables-recipe as part of a full menu when planning gatherings.

If you’re entertaining, cut it into cubes and serve it on a platter with whipped cream dip. It looks beautiful and feels festive without much effort. You can also enjoy similar hearty dinner inspiration from one-pot-chicken-and-vegetables-skillet-recipe when building a complete meal plan.

Nutritional Information

Here’s an approximate nutritional breakdown per slice:

Calories: 250–300 kcal
Protein: 3–4g
Carbohydrates: 40–45g
Fat: 10–12g

(Values may vary depending on add-ins and slice size.)

Make Ahead and Storage

Storing

Once fully cooled, I wrap the pumpkin bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days. Keeping it sealed prevents it from drying out.

Freezing

This bread freezes beautifully. I wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer bag. It keeps well for up to 3 months.

Reheating

To enjoy again, I thaw slices at room temperature or microwave for about 15–20 seconds. You can also warm it in the oven at 300°F for 5–10 minutes. It tastes freshly baked all over again.

Why You’ll Love This Recipe?

This pumpkin bread recipe has become one of my favorites for so many reasons:

It’s incredibly moist and tender. The oil and pumpkin puree create the perfect soft texture every time.
The warm spices make it cozy and comforting. Every bite feels like fall.
It’s simple and beginner-friendly. No mixer or complicated techniques needed.
It’s easy to customize. You can add chocolate chips, nuts, or adjust spices.
It stores and freezes well. I love having slices ready whenever I crave something sweet.

If you’re looking for a foolproof pumpkin bread recipe that delivers big flavor with minimal effort, this is the one I keep coming back to again and again.

Ash Tyrrell