This is the best pumpkin bread you’ll ever eat! It’s moist, perfectly spiced and packed with pumpkin flavor. The perfect fall recipe.
This pumpkin bread is the perfect fall recipe. It’s filled with delicious fall spices and comforting flavors and it makes your house smell wonderful while it’s baking!
So it’s a winning recipe all around.
And served fresh and warm and spread with butter this is what pumpkin dreams are made of.
And if you love pumpkin then also check out our delicious pumpkin soup and roasted pumpkin salad. For more pumpkin baking check out our pumpkin cookies, pumpkin muffins, pumpkin cake and pumpkin cupcakes.
How To Make Pumpkin Bread
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, cinnamon, nutmeg, ground cloves, ginger, and salt. Mix together.
- Add pumpkin purée, oil, vanilla extract and eggs and mix into a thick batter.
- Transfer the batter to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper at the bottom) and smooth down.
- Sprinkle pumpkin seeds (pepitas) on top.
- Bake at 350°F for 60 minutes. At the 40 minute mark tent it with foil to prevent over-browning and return to the oven to bake for the final 20 minutes.
Recipe Tips
Pumpkin purée. It’s easiest to use canned pumpkin purée and this will also create the most consistent results in this recipe. That being said you can of course also use fresh homemade pumpkin purée if you prefer. Just make sure that your homemade pumpkin puree isn’t too wet. It should be the same consistency as what you’d find in a can. The best way to ensure that is to stand your homemade purée in a strainer over a bowl for an hour or so to drain off any excess water before you use it.
Tent with foil to prevent over-browning. This bread bakes for an hour which can lead to some over-browning on top. So the best way to prevent that is to bring it out at the 40 minute mark and tent it with foil. This just means placing foil over the top in a tent like shape so that it doesn’t press down on the bread from the top. Then just put it back in for the final 20 minutes of baking time.
Recipe Q&A
Yes, you can add up to a cup of chopped nuts or chocolate chips to the batter before baking. Pecans are always a good match with pumpkin flavors.
Store your leftover pumpkin bread covered at room temperature for 3-4 days. Make sure it’s properly cooled before wrapping in plastic wrap or storing in an airtight container. It’s at its absolute best on the day of baking and the following day.
Yes, it can be frozen for up to 3 months. Allow it to cool completely and then wrap it in plastic wrap and then foil before freezing.
More Bread Recipes
- Zucchini Bread
- The Best Banana Bread
- The Easiest Homemade Bread
- Double Chocolate Banana Bread
- The Best Cornbread
- Chocolate Chip Banana Bread
Did you make this recipe? Be sure to leave a comment and rating below.
Pumpkin Bread
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 3 tsp Baking Powder
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- ½ tsp Salt
- 1 and ½ cups Pumpkin Purée Canned or fresh*
- ¼ cup Canola Oil or Vegetable Oil
- 1 tsp Vanilla Extract
- 2 Large Eggs
- ½ ounce Pumpkin Seeds (Pepitas) Small handful, to sprinkle on top before baking
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, ground cloves, ginger, and salt. Mix together.
- Add the pumpkin purée, oil, vanilla extract and eggs and mix into a thick batter. Transfer the batter to your prepared 9×5 loaf pan and smooth down.
- Sprinkle pumpkin seeds on top.
- Bake for 60 minutes. At the 40 minute mark tent it with foil to prevent over-browning and return to the oven to bake for the final 20 minutes.
Video
Notes
- Measure the flour correctly using the spoon and level method. Spoon it into a measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weights in grams.
- Pumpkin purée. It’s easiest to use canned pumpkin purée and this will also create the most consistent results in this recipe. If you use fresh homemade pumpkin purée then just make sure that it isn’t too wet. It should be the same consistency as what you’d find in a can. The best way to ensure that is to stand your homemade purée in a strainer over a bowl for an hour or so to drain off any excess water before you use it.
- Tent with foil to prevent over-browning. The best way to prevent over-browning on top is to bring it out at the 40 minute mark and tent it with foil. This just means placing foil over the top in a tent like shape so that it doesn’t press down on the bread from the top. Then just put it back in for the final 20 minutes of baking time.
- Storage: Store your leftover pumpkin bread covered at room temperature for 3-4 days. It’s at its absolute best on the day of baking and the following day. Make sure it’s fully cooled down before you place it into a container or wrap it in plastic wrap. If it’s not properly cooled then the outside can get soggy.
- Freezing: It can be frozen for up to 3 months. Allow it to cool completely and then wrap it in plastic wrap and then foil before freezing.
This is my new FAVORITE recipe for pumpkin bread. Perfect amount of spice and just so tasty!
So glad you enjoyed it! Thanks so much for sharing Madison!