Save to Pinterest There's something about October that makes me crave pumpkin bread, but honestly, I discovered this recipe by accident one rainy Tuesday when I had a can of pumpkin sitting in my pantry and absolutely nothing to do. My kitchen smelled like cinnamon and possibility within twenty minutes, and by the time it came out of the oven, my roommate was already asking if there was enough to share. This loaf has become my go-to comfort food, the kind you slice into while it's still warm and slather with butter without any guilt.
I made this for my neighbor one November after she helped me move boxes, and watching her face light up when she tasted it was the moment I knew I'd found something special. She still texts me every fall asking if I'm making it, and somehow that simple loaf turned into a tradition we both look forward to. It's become the kind of thing that matters more for the memory than the ingredients.
Ingredients
- All-purpose flour (2 cups): This is your structure, and measuring by weight if you can makes a huge difference in consistency.
- Pumpkin purée (1 ½ cups): Use actual pumpkin, not pie filling, because pie filling has sugar and spices already mixed in and will throw off your balance.
- Ground cinnamon (1 ½ teaspoons): This is the backbone of the flavor; don't skip or reduce it thinking you're being health-conscious.
- Ground nutmeg (½ teaspoon): Just a whisper of this makes everything taste intentional and warm.
- Ground cloves (¼ teaspoon) and ground ginger (¼ teaspoon): These are the secret players that make people ask what spice you used.
- Granulated and brown sugar (¾ cup plus ½ cup): The combination gives you moisture and depth; don't swap one for the other completely.
- Eggs (2 large): Room temperature eggs blend more smoothly, though I'll admit I rarely wait for mine to warm up.
- Vegetable oil or melted butter (½ cup): Oil keeps the crumb tender, but butter adds richness if you have time to let it cool.
- Milk (¼ cup): This adds tenderness without making the loaf dense, and dairy or non-dairy both work beautifully.
- Vanilla extract (1 teaspoon): A small amount rounds out the spices without announcing itself.
- Baking soda (1 teaspoon) and baking powder (½ teaspoon): The soda reacts with the acidic pumpkin, so don't confuse the two.
- Salt (½ teaspoon): This magnifies every other flavor and is absolutely worth including.
- Walnuts or pecans (½ cup, optional): Toast them first if you want crunch that stays noticeable through baking.
- Chocolate chips (½ cup, optional): I add these about half the time, and they settle into pockets of sweetness throughout.
Instructions
- Prep and preheat:
- Set your oven to 350°F and take a moment to grease your loaf pan well, then line it with parchment paper so you're not wrestling with a hot loaf later. This small step saves frustration every single time.
- Dry ingredients unite:
- Whisk together your flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt in a large bowl, making sure the baking soda doesn't hide in clumps. You'll notice the mixture smells intensely spiced, which is exactly right.
- Build the wet base:
- In a separate bowl, whisk pumpkin purée, both sugars, eggs, oil, milk, and vanilla until it's smooth and the sugar has started to dissolve. It should look like thick pumpkin soup at this point.
- The gentle fold:
- Pour the wet mixture into your dry ingredients and fold slowly with a spatula, mixing just until you don't see streaks of flour anymore; stop immediately after. This is where people overmix and end up with dense bread, so resist the urge to make it look perfect.
- Optional additions:
- Fold in nuts or chocolate chips now if you're using them, being just as gentle with this step as you were with the last one. They'll distribute more evenly if the batter isn't being aggressively mixed.
- Transfer and bake:
- Pour the batter into your prepared pan, smooth the top with a spatula, and slide it into the oven for 55 to 65 minutes until a toothpick comes out clean or with just a few moist crumbs clinging to it. Don't panic if the top cracks slightly; it's normal and actually looks rustic and appealing.
- Cool with patience:
- Let the loaf cool in the pan for 10 minutes so it sets enough to handle, then turn it out onto a wire rack to cool completely before slicing. Slicing into warm bread feels tempting, but you'll get cleaner slices if you wait.
Save to Pinterest There's a moment about halfway through baking when your whole kitchen fills with this warm, spiced aroma that makes everything feel like fall, even if it's the middle of summer. That's when you know the recipe is working, and it's when I usually text a friend and suggest they come over with coffee. It's silly, but somehow pumpkin bread has become my way of saying I'm thinking of someone.
Why This Recipe Works
The magic here is in the ratio of wet to dry ingredients, which keeps the bread moist without making it gummy or dense. I've tried shortcuts like using less oil or fewer eggs, and every time the loaf comes out drier and less forgiving, so I always come back to the original amounts. The combination of granulated and brown sugar also matters more than you'd think because brown sugar holds moisture better.
Storage and Make-Ahead Tips
This loaf keeps beautifully wrapped tightly at room temperature for three days, and I've successfully frozen it for up to two months wrapped in plastic wrap and then foil. Honestly, I often bake a loaf on Sunday and slice it throughout the week for breakfast or afternoon snacks, and it never gets stale because the moisture just stays locked in. You can also freeze the batter in a loaf pan and bake it straight from frozen, though you might need an extra 10 to 15 minutes in the oven.
Creative Variations and Swaps
Once you make this a few times, you'll start seeing room for play, and that's when it gets fun. I've swapped the walnuts for dried cranberries, replaced half the oil with applesauce for a lighter version, and even added a teaspoon of chai spice blend instead of individual spices when I was feeling experimental. The core recipe is sturdy enough to handle these changes without falling apart, which is why it's become my go-to formula for tinkering in the kitchen.
- Sprinkle Demerara sugar over the top before baking for a subtle crunch and sparkle.
- Swap milk with Greek yogurt for a tangier crumb and even more moisture.
- Toast your nuts in a dry pan for two minutes before folding them in so the flavor comes through stronger.
Save to Pinterest This pumpkin bread has quietly become the recipe I return to more than any other, the one I've made dozens of times and still look forward to making again. There's comfort in that kind of reliability, and maybe that's the real reason it matters so much.
Questions & Answers
- → Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly. Ensure you're using pure pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners that will alter the final product.
- → What's the best way to know when the bread is done baking?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it. If the toothpick comes out with wet batter, bake for an additional 5 minutes and test again.
- → Can I substitute the oil with butter?
Absolutely. Use melted unsalted butter in place of vegetable oil in equal measure. This adds a richer flavor to your loaf while maintaining the same moist texture.
- → How should I store the cooled bread?
Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature before serving.
- → What are some variations I can try?
Customize your loaf by swapping the nuts and chocolate chips for dried cranberries, pumpkin seeds, or even white chocolate chips. You can also sprinkle Demerara sugar on top before baking for added texture and sweetness.
- → Why is my bread dense instead of moist?
Overmixing the batter can develop the gluten and create a dense crumb. Gently fold the wet and dry ingredients together until just combined. Also ensure you're not overbaking—check for doneness starting at 55 minutes.