Pumpkin Bread

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Moist and perfectly spiced, this pumpkin bread recipe is a tried and true fall baking staple. This recipe makes two loaves, so you can enjoy one now and freeze the other for later.

I’ve been working on this pumpkin bread recipe for years, because I wanted it to be just right. Moist and tender but not gummy, spiced so it enhances the flavor rather than overpowering it, and definitely not overly sweet. After many (many) tester loaves, the result is my ideal pumpkin bread!

This bread bakes through beautifully—no gummy centers or overly dry outsides here. And because it’s a quick bread, the batter mixes up in minutes just using a couple of bowls and a sturdy stirring hand.

While you can dress it up with pumpkin seeds or a glaze on the top, I truly think it doesn’t need it. I do have an optional cinnamon sugar topping included in this recipe if you want to try it out. It adds a great crackly top to the bread!

Cut yourself a thick slice of this pumpkin bread, grab a cup of coffee, and let’s welcome fall together!

Ingredients for pumpkin bread

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Baking powder
• Cinnamon
• Ground ginger
• Nutmeg
• Baking soda
• Salt
• Pumpkin purée
• Granulated sugar
• Brown sugar – You can use dark brown sugar if you like a deeper molasses flavor.
• Large eggs
• Vanilla
• Vegetable oil

I have not tested this recipe with gluten free variations, but it should work the same using a 1:1 gluten free blend. King Arthur and Pamela’s both make good versions.

Make sure you are using pure pumpkin purée, not pumpkin pie filling, which has added ingredients. You can also follow my instructions for how to make pumpkin purée if you have a whole pumpkin to work with rather than canned pumpkin.

If you like, you can swap the individual spices for pumpkin pie spice.

Equipment

You will need 2 pans for this recipe. I recommend using 8×4-inch loaf pans rather than 9×5-inch pans so you can get taller loaves. USA Pans is my preferred brand; they’re more expensive but extremely well-made and durable.

In my testing, I did try this recipe using just one 9×5-inch pan, and it bakes up wonderfully tall and huge. However, in order to ensure it is baked all the way through, the baking time must be bumped up to 70 minutes or more. You’ll also need to tent the top of the loaf with foil so the outsides don’t get too brown while the inside finishes up. 

How to make this recipe

Preheat the oven to 350°F. Lightly grease 2 8×4-inch loaf pans or line with parchment paper. I like to use parchment paper and leave a little overhang so it can act as a sling for removing the loaves after baking.

In a mixing bowl, whisk together flour, baking powder, cinnamon, salt, ginger, nutmeg, and baking soda. Set aside.

In a large mixing bowl, whisk together the sugars and pumpkin until evenly mixed. Whisk in the eggs, vegetable oil, and vanilla.

Switch to a rubber spatula and add the dry ingredients to the pumpkin mixture. Because this is a quick bread, you want to mix it just until all of the dry bits are incorporated. Make sure to scrape up from the bottom of the bowl to make sure it all gets stirred together. The batter should be somewhat thick, but not stiff.

Divide the batter between the two prepared pans. Smooth the top, spreading into the corners if needed.

If you want to make the optional topping, melt 1 tablespoon of butter. Use a knife to create a trench in the middle of the loaves, then pour half the butter into each.

Sprinkle 1 teaspoon of cinnamon sugar each over the top of the loaves. (For the photos here I made one loaf with and one without, but the measurements in the recipe card are for doing both loaves.)

Place the loaves on the center rack of the oven and bake for approximately 60 minutes. A toothpick or cake tester inserted into the center of the loaf should come out clean.

Let the loaves cool in the pans for about 10 minutes, then remove and cool completely on a wire rack. Do not rush the cooling! While it’s definitely difficult waiting to cut into a fragrant loaf of bread, cutting before it has completely cooled can make the rest of the loaf gummy. Don’t worry, your loaves will be waiting for you!

Storage tips

Quick breads generally keep very well at room temperature. However, if you haven’t finished your loaf within a couple of days, pop it into the refrigerator to ensure it lasts. 

I keep my pumpkin bread wrapped in foil, but an airtight container or ziptop bag will also work well.

If you plan to freeze one or both of the loaves, let them cool completely after baking, then wrap well in foil. I recommend two layers of foil, alternating directions, OR wrapping in a layer of plastic wrap then a layer of foil. You can also tuck the bread into a large freezer bag after wrapping. 

Make sure to label the bread and include the date. Store in the freezer for up to 3 months. It will keep for longer, but it will start to lose quality after that and may develop freezer burn.

Thaw overnight in the refrigerator.

Looking for other pumpkin recipes? Make pumpkin pancakes, pumpkin pie with graham cracker crust, or savory pumpkin turkey chili!

Don’t wait for the official start of fall to make this delicious pumpkin bread!