Oh, pumpkin bread – that glorious loaf that fills your kitchen with the warmest, coziest smells of fall! I bake this at least once a week from September through December (okay, sometimes year-round – no judgment!). There’s something magical about how simple ingredients like pumpkin puree and basic spices transform into this moist, fragrant treat. My kids start hovering near the oven the moment they catch that first whiff of cinnamon and cloves. What I love most? It’s practically foolproof – no fancy techniques, just straightforward mixing and baking. Whether you’re a seasoned baker or just starting out, this pumpkin bread recipe will become your new go-to comfort food.

Ingredients for Pumpkin Bread

You’ll be shocked how simple the ingredient list is for such a flavorful loaf! Here’s what you’ll need, grouped to make mixing a breeze:

Dry Ingredients

1 3/4 cups all-purpose flour (spoon and level it!)

1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Wet Ingredients

2 large eggs (room temp works best)

1/2 cup granulated sugar
1/2 cup packed brown sugar (really press it into the cup!)
1 1/2 cups pumpkin puree (not pie filling – check the can!)

1/2 cup vegetable oil
1/4 cup water

See? Nothing fancy – just pantry staples that come together into pure autumnal magic. I always double-check my pumpkin puree because grabbing pie filling by mistake is my most common “oops” in the baking aisle!

How to Make Pumpkin Bread

Okay, let’s get baking! This pumpkin bread comes together so easily – just follow these simple steps and you’ll have a gorgeous loaf in no time:

Preheat that oven! Get it to 350°F (175°C) while you prep everything. Grease your 9×5-inch loaf pan really well – I like using butter or baking spray.
Whisk the dry team. In a medium bowl, mix together all your dry ingredients – flour, baking soda, salt, cinnamon, nutmeg and cloves. Give it a good whisk to distribute everything evenly.

Mix the wet squad. In a larger bowl, beat the eggs first, then stir in both sugars until combined. Add the pumpkin puree, oil and water – mix until smooth.
Combine carefully. Now gradually add the dry ingredients to the wet, stirring just until the flour disappears. Overmixing makes tough bread!
Bake to perfection. Pour that gorgeous orange batter into your prepared pan and slide it into the oven. Set your timer for 60 minutes – it usually needs 60-65 minutes total. The pumpkin bread is done when a toothpick comes out clean.

Cool patiently. Let it rest in the pan for 10 minutes (so hard to wait, I know!), then transfer to a wire rack to cool completely.

Tips for Perfect Pumpkin Bread

Stop mixing the batter as soon as the flour disappears – lumps are okay!

Test doneness at 60 minutes – oven temps vary.
For extra texture, fold in 1/2 cup walnuts or chocolate chips.
Let it cool completely before slicing – it firms up as it cools.

Wrap leftovers tightly – it stays moist for days.

Pumpkin Bread Variations

One of my favorite things about this pumpkin bread recipe is how easily you can tweak it! Here are some delicious ways to mix things up:

Gluten-free? Swap the all-purpose flour for your favorite gluten-free blend – I’ve had great results with cup-for-cup mixes.

Chocolate lovers: Stir in 1/2 cup chocolate chips (I’m partial to dark chocolate) for melty pockets of goodness.
Nutty twist: Toasted walnuts or pecans add wonderful crunch – about 1/2 cup does the trick.
Muffin magic: Double the batter and bake in muffin tins for 20-25 minutes – perfect for lunchboxes!

Spice it up: Add a pinch of ginger or cardamom if you like extra warmth.

The possibilities are endless – make it your own!

Storing and Freezing Pumpkin Bread

Here’s the best part – this pumpkin bread keeps beautifully! At room temperature, it stays moist for 3 days when wrapped tightly in plastic or stored in an airtight container. For longer storage, I slice and freeze it – just wrap individual pieces in plastic, then foil, and they’ll keep for 3 months. When that pumpkin craving hits, pop a slice in the toaster or microwave for 15 seconds – tastes just-baked! Pro tip: Write the date on freezer bags so you remember which loaf is the oldest.

Pumpkin Bread Nutrition Information

Each slice of this delicious pumpkin bread (based on 10 servings per loaf) has about 220 calories, 10g fat (mostly from the healthy oil), 30g carbs, and 3g protein. Of course, these numbers might change slightly depending on your exact ingredients – especially if you add nuts or chocolate chips (worth it, in my opinion!). The pumpkin packs in fiber and vitamin A, making this treat a bit more wholesome than your average dessert bread.

Common Pumpkin Bread Questions

Can I use fresh pumpkin instead of canned puree?
You absolutely can! Roast or steam pumpkin chunks until tender, then puree them smooth. Just make sure to drain excess liquid – fresh pumpkin tends to be wetter than canned. I sometimes spread the puree on a towel to absorb extra moisture. About 1 1/2 cups of your homemade puree replaces one 15-oz can perfectly.

Why did my pumpkin bread turn out dense?
The usual culprits are overmixing (develops too much gluten) or expired baking soda. Also, check your oven temperature – if it runs cool, the bread won’t rise properly. My first few loaves were bricks until I learned to stop stirring the batter the moment the flour disappears!

Can I make this recipe without eggs?
For egg-free versions, I’ve had success with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture changes slightly, but it still makes a delicious, moist loaf. Applesauce also works in a pinch – use 1/4 cup per egg.

Alright, now it’s your turn to work some pumpkin magic in your own kitchen! I can’t wait for you to experience how incredible your house smells while this bakes – it’s basically fall in loaf form. Don’t be surprised if neighbors start knocking on your door asking what that amazing aroma is. When you make this pumpkin bread (and I know you will!), snap a photo and tell me all about it in the comments below. Did you add chocolate chips? Try the gluten-free version? I want to hear every delicious detail! You can find more delicious recipes on Pinterest.