Introduction

This easy pumpkin bread recipe yields a moist, fluffy loaf bursting with warm spices and rich pumpkin flavor. Perfect for cozy autumn mornings or an afternoon treat, it fills your kitchen with an irresistible aroma as it bakes.

The image shows two parts side by side on a white marbled surface. On the left, there is a white rectangular baking dish filled with thick, smooth, brown batter that has some swirled texture on top. On the right, there is a golden-brown baked loaf with a cracked top and rough texture, placed on a wire cooling rack. The loaf has an oval shape with darker brown areas in the cracks, showing it is fully baked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 cups pumpkin purée (canned or homemade, not pumpkin pie filling)
½ cup granulated sugar
½ cup packed brown sugar
¾ cup vegetable oil
2 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a loaf pan, then set it aside.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 3: In a large bowl, mix the pumpkin purée, granulated sugar, and brown sugar until combined. Beat in the eggs, then stir in the vegetable oil and vanilla extract until the mixture is smooth.
Step 4: Add the dry ingredients to the wet ingredients and stir just until combined. If desired, fold in ½ to 1 cup chocolate chips or ½ cup chopped walnuts or pecans.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes. If the bread is browning too quickly, loosely cover the top with foil after 30 minutes. It’s done when a toothpick inserted in the center comes out clean.
Step 6: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a chocolatey twist, fold in chocolate chips before baking.
Add chopped walnuts or pecans for a crunchy texture.
Try a simple powdered sugar glaze drizzled on top once cooled for extra sweetness.
Swirl in softened cream cheese before baking for a creamy pumpkin cream cheese bread.
Swap half the all-purpose flour for whole wheat flour to increase fiber.
Add extra spices like ½ tsp cinnamon and ¼ tsp nutmeg for a bolder flavor.
Divide batter into mini loaf pans for smaller, giftable breads.
Move the oven rack to the lower third position to prevent over-browning on top.
Always cool the bread completely before slicing for clean, neat slices.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to 1 week. For longer storage, slice and wrap the bread tightly, then freeze in a freezer bag for up to 6 months. To reheat frozen slices, microwave wrapped in a paper towel for about 30 seconds. Placing a paper towel above and below the bread inside the container helps absorb moisture and prevents sogginess.

How to Serve

The image shows two views side by side of a loaf of bread. On the left, there is a white rectangular baking dish filled with thick, smooth, orange-brown batter, spread unevenly on top. On the right, there is a fully baked loaf with a golden-brown crust and noticeable cracks running across the top, sitting on a metal cooling rack placed on a white marbled surface. The texture of the bread looks firm and slightly rough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, fresh pumpkin purée can be used. Roast and puree your pumpkin first, then measure 2 cups for the recipe. Just avoid using pumpkin pie filling, which contains added sugar and spices.

How do I know when the pumpkin bread is fully baked?

The best test is inserting a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done.