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Flavorful Pumpkin Bread Recipe
Ash Tyrrell

Flavorful Pumpkin Bread Recipe

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.
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Total Time 1 hour 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.