Pumpkin Bread

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Last Updated on July 30, 2026 by Kiersten James

Pumpkin bread is one of the first things I bake every fall. This easy homemade recipe uses pantry staples and is perfect for enjoying with coffee or sharing with family and friends.

As soon as the first cool mornings start rolling in, pumpkin bread is one of the first things I bake.

It’s simple enough to stir together on a weekday afternoon, but it fills the whole house with that unmistakable smell of cinnamon and pumpkin that makes it feel like fall has finally arrived.

This is the pumpkin bread we’ve made for years. It’s made with simple pantry ingredients, canned pumpkin puree, and just the right amount of warm spice.

Whether you’re enjoying a slice with your morning coffee, packing it into lunchboxes, or putting it out when family stops by, it’s one of those trustworthy recipes you’ll make a few times throughout the season.

Why We Love This Pumpkin Bread Recipe

• We usually bake the first loaf as soon as the weather starts to cool.
• It’s an easy recipe to make on an afternoon when I want something homemade for breakfast the next morning.
• It’s no extra work to bake a second loaf to share with neighbors or bring to church
• It freezes well, so I can always have one saved for busy weeks.

How to Make Pumpkin Bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 4 large eggs
• 1 2/3 cups white sugar
• 1 cup brown sugar, packed
• 2 cups canned pumpkin puree
• 2/3 cup warm water
• 1/2 cup vegetable oil

Instructions:

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a little overhang to make the loaf easy to lift out after baking.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and black pepper until everything is evenly combined.

In a separate large bowl, whisk the eggs until smooth.

Add the white sugar, brown sugar, pumpkin puree, water, and vegetable oil, then whisk until the mixture is completely smooth and well blended.

Pour the dry ingredients into the wet ingredients and gently stir just until no streaks of flour remain. Be careful not to overmix, as this can make the bread dense instead of tender.

Pour the batter into the prepared loaf pan and spread it into an even layer.

Bake for 75 minutes, or until the loaf is deeply golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached.

Start checking it around the hour mark. If the top begins to brown too quickly, loosely tent it with aluminum foil during the last 15 to 20 minutes of baking.

Allow the pumpkin bread to cool in the pan for about 10 minutes, then use the parchment to lift it onto a wire rack to cool completely before slicing.

For the best flavor and texture, let the loaf rest for a few hours or overnight before serving. Like many quick breads, pumpkin bread becomes even more moist and flavorful by the second day.

Tips for the Best Results

• Measure the flour by spooning it into the measuring cup and leveling with a butter knife rather than scooping.
• Mix only until the flour disappears to keep the loaf tender.
• Use 100% pumpkin puree like Libby’s – not pumpkin pie filling.
• Let the bread cool before slicing for the cleanest slices.

Serving Suggestions

This pumpkin bread is delicious on its own, but we also love serving it

• Warm with salted butter
• Toasted with cream cheese
• Alongside a cup of coffee or tea
• As part of a fall brunch
• Wrapped up as a homemade gift for neighbors, teachers, or church friends

Storage & Freezing

Store the loaf tightly wrapped at room temperature for up to four days. For longer storage, refrigerate up to one week.

Freeze whole loaves or individual slices for up to three months. Thaw overnight on the counter before serving.

Frequently Asked Questions

Can I freeze pumpkin bread?

Yes. Wrap the cooled loaf tightly in plastic wrap followed by foil and freeze for up to three months.

Why is my pumpkin bread dry?

Too much flour or overbaking are the most common causes. Remove the loaf when a toothpick comes out with just a few moist crumbs attached.

Can I make this into muffins?

Absolutely! Divide the batter into lined muffin tins and bake until the centers spring back when lightly touched – about 12 to 15 minutes.

Should pumpkin bread be refrigerated?

It doesn’t have to be. It will stay fresh for several days at room temperature if wrapped well.

Can I make this ahead for Thanksgiving?

Yes!! In fact, pumpkin bread tastes even better the next day after the flavors have had more time to develop.

More Pumpkin Recipes for Fall:

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Chocolate Chip Muffins

Pumpkin Cupcakes

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