Pumpkin Bread

I love tucking into a warm slice of pumpkin bread on a chilly fall morning. Truly, I don’t think there’s anything better! I spent quite a long time perfecting my pumpkin bread recipe to yield a light and fluffy loaf that’s packed with autumnal flavor. Topped with a little crunchy turbinado sugar, it’s perfect for breakfast, dessert, or a mid-day snack!

My pumpkin bread is super moist, rich, and pumpkin-y! I loaded it up with tons of warming spices and plenty of real pumpkin. Pumpkin is super moist, so it took me quite a bit of experimenting to get a loaf that turns out every time and never has a soggy bottom, but I think I’ve cracked it! This pumpkin loaf always rises and bakes evenly with a perfectly craggy top!

What’s in This Pumpkin Bread Recipe?

Flour: All-purpose flour gives the bread structure.
Spices: Ground cloves, cinnamon, and nutmeg add warmth and depth to the bread. You can substitute 1 tablespoon of pumpkin pie spice instead.
Leavening: A combination of baking powder and baking soda help the bread rise in the oven to become light and fluffy.
Salt: Kosher salt enhances the pumpkin flavor of the bread.
Sugar: Granulated sugar sweetens the bread.
Pumpkin Puree: Adds rich pumpkin flavor and color to the bread. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added spices and sugar and will make the bread too sweet.
Oil: Vegetable oil helps keep the bread moist and tender. You can substitute for canola oil, melted coconut oil, or melted butter if you prefer.
Eggs: Bind the bread and help keep it moist.

Tips for Success

Be sure to preheat your oven and grease your loaf tin.
Don’t over-mix the batter.
Feel free to fold in 1 cup of your favorite mix-ins, like chocolate chips or walnuts!
Instead of turbinado sugar, try roasted and salted pepitas as a topping.
If the top of the bread starts to brown too quickly, tent it loosely with foil.
Let the bread cool slightly before removing it from the loaf tin.

How to Store and Reheat

Store leftover pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or toaster oven.

Serving Suggestions

I love this pumpkin bread for breakfast with my favorite pumpkin spice latte. It’s delicious with a dollop of pumpkin spice whipped cream and some roasted pepitas!

Pumpkin Bread Recipe

This pumpkin bread is light, fluffy, and packed with autumnal flavor. It's perfect for breakfast, dessert, or a mid-day snack!

Step-by-step photos can be seen below the recipe card.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings slices

Calories 326kcal

Author Laurel Perry

Equipment

Kitchen Scale (optional)
9×5-inch loaf pan

Ingredients

2¼ cups all-purpose flour 270 grams
1 teaspoon ground cloves 3 grams
1 teaspoon ground cinnamon 3 grams
1 teaspoon ground nutmeg 3 grams
1½ teaspoons baking powder 6 grams
¾ teaspoon baking soda 5 grams
½ teaspoon kosher salt
2 cups granulated sugar 400 grams
15 ounces pumpkin puree 425 grams (1 can) — NOT pumpkin pie filling!
½ cup vegetable oil 100 grams
3 large eggs 150 grams, room temperature
Turbinado sugar optional, for topping

Instructions

Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment paper and grease lightly with nonstick spray. Set aside.
In a medium bowl, whisk the flour, cloves, cinnamon, nutmeg, baking powder, baking soda, and salt together.

2¼ cups all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
In a separate large bowl, stir the sugar, pumpkin puree, vegetable oil, and eggs together.

2 cups granulated sugar, 15 ounces pumpkin puree, ½ cup vegetable oil, 3 large eggs
Add the dry ingredients to the wet and whisk until just combined.
Pour the batter into the prepared pan and top evenly with turbinado sugar if desired.

Turbinado sugar
Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.

Notes

Storage: Store pumpkin bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

Nutrition

How to Make Pumpkin Bread Step by Step

Prep the Pan: Preheat your oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, grease lightly with nonstick spray, and set aside.

a greased loaf pan with a parchment sling.

Whisk the Dry Ingredients: In a medium bowl, whisk 2¼ cups of all-purpose flour, 1 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1½ teaspoons of baking powder, ¾ teaspoon of baking soda, and ½ teaspoon of kosher salt together.

Mix the Batter: In a separate large bowl, stir 2 cups of granulated sugar, 15 ounces (1 can) of pumpkin puree, ½ cup of vegetable oil, and 3 large eggs together. Add the dry ingredients to the wet and whisk until just combined.

orange liquid in a glass bowl with a whisk.

Fill the Pan: Pour the batter into the prepared pan and top evenly with turbinado sugar if desired.

pumpkin bread batter in a greased loaf pan topped with turbinado sugar.

Bake the Bread: Bake for 65-75 minutes or until a toothpick inserted into the center comes clean or with just a few moist crumbs. Let cool on a rack for 10 minutes. Remove using the parchment sling and cool completely on a wire rack before slicing.