Homemade pumpkin bread is a fall staple for many— packed with classic fall flavors like cinnamon spice, allspice, cloves and tons of pumpkin. This is guaranteed to be the most flavorful pumpkin bread recipe that you've ever had!
As soon as
September August rolls round, there's only two things on my mind— sweaters and pumpkin bread. Unfortunately living in Georgia, wearing sweaters doesn't really happen until late October but pumpkin bread can happen immediately.
Diving into the fall baking season, this pumpkin bread recipe is the best place to start. With hundreds of recipes out there it's a bit bold to say that this is the best pumpkin bread recipe out there— but I stand with my statement. I've been making this recipe for years and it's been loved by everyone that tries it!
This homemade pumpkin bread is perfectly acceptable for breakfast, snack, or dessert. You decide when you want to have it!
This Pumpkin Bread Recipe Is:
- No mixer required!
- Loaded with the classic fall spices
- Incredibly moist
- The house smells like pumpkin as it bakes
- Tons of pumpkin flavor
- Like most breads, tastes even better the next day!
Tell Me About This Pumpkin Bread Recipe
- Texture: Over the years I've made a few tweaks here and there and It took a bit of trial and error to get the perfect texture— not too dense, soft, moist and sturdy enough to stand it's ground.
- Flavor: This pumpkin bread doesn't lack flavor. By using class spices like cinnamon, allspice, cloves and ginger, as well as more brown sugar than granulated sugar, I can guarantee that this pumpkin bread will be the most flavorful recipe that you've had before. We'll also add in a touch of vanilla extract for a boost of flavor too!
- Ease: There's just two bowls and no mixer required for this recipe. You'll go from mixing bowl to oven in just 10 minutes which is very helpful if you're baking with little ones or if you really just want pumpkin bread ASAP, like me.
Ingredients for Pumpkin Bread
- Pumpkin: The star of the show! There's an entire 15-ounce can of pumpkin in recipe not just for flavor, but moisture as well. To ensure that we're not adding too much excess moisture, we're blotting the pumpkin puree.
- Oil: This not only adds moisture but it helps make a lighter crumb.
- Spices: The whole gang is here— cinnamon, ginger, cloves, allspice and nutmeg! These spice compliment the pumpkin flavor perfectly.
- Vanilla: We're not using much, but a touch goes a long way for added extra flavor.
- Milk: This helps the bread not get too dense from the pumpkin, oil, butter and eggs. Just a little goes a long way!
- Sugar: Unlike banana bread, there's no natural sweetness coming from the pumpkin so we add some. To enhance the molasses flavor we're using more brown sugar than granulated sugar.
- Eggs: Just like other recipes, the eggs help bind everything together and keep the bread tender.
- Dry Ingredients: The usual dry ingredients are here— some all-purpose flour and baking soda to help give the bread a nice rise.
How To Make Pumpkin Bread
This homemade pumpkin bread recipe is overall simple to make— it's why I make it often!
- Start with 2 mixing bowls: We're adding the dry ingredients to one bowl and the wet ingredients into another. You'll mix each separately.
- Combine the ingredients: Pour the dry ingredients into the wet ingredients and gently mix together until no flour pockets remain— there may be a few lumps. If you're using chocolate chips, this is the time to gently fold them in.
- Pour into pan: Make sure that you sprayed the pan so the bread doesn't stick!
- Bake: This bread bakes for about 60-70 minutes. Since it's in the oven for so long, loosely cover it with foil half way through to prevent the top from browning too much.
Let's Talk Add Ins!
I'm a lover of a plain pumpkin bread but there's plenty of you that prefer add-ins. Here's a few delicious add-ins that your family will love! No matter the type, you'll want 1/2 cup.
- Chocolate Chips
- White Chocolate Chips
- Cinnamon Chips
- Nuts— walnuts or pecans are delicious!
Like banana bread, when making pumpkin bread, I usually make a double batch to freeze the second loaf! I love having a loaf on stand-by in the freezer for us— especially my hungry toddler! We all love it!
More Recipes To Try
- My Favorite Banana Bread
- Pumpkin Chocolate Muffins
- Pumpkin Chocolate Chip Pancakes
- Apple Banana Oat Muffins
My Favorite Pumpkin Bread Recipe
- 1 and 3/4 cups all-purpose flour
- 1 and 1/4 teaspoons baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- pinch of salt
- 2 large eggs, room temperature
- 1/4 cup granulated sugar
- 1 cup light brown sugar
- 1 (15z) pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- Optional: 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350°F degrees— make sure the oven rack is in the middle or lowest position in the oven. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger together until combined. In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin, oil, milk and vanilla together until combined.
- Pour the dry ingredients into the wet ingredients and gently mix together until no flour pockets remain— there may be a few lumps. If using, gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 65-70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted into the center comes out clean— this could be before or after the suggested bake time. I start checking at the 60 minute mark.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for 3-4 days or in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: The baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Add-Ins: Use the add-ins that you prefer— chocolate chips, white chocolate chips, cinnamon chips or any type of chopped nuts. I recommend only using 1/2 cup total.
- Pumpkin Muffins: If you prefer muffins, you're in luck! This recipe makes about 15-18 muffins. Fill each about 3/4 of the way full and bake for around 20 minutes at the same temperature.