Moist, warmly spiced pumpkin quick bread
Pumpkin Bread
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Servings
10
1 loaf (10 slices)
Difficulty
Easy
Cost
Budget
$
Pumpkin Bread
Moist, warmly spiced pumpkin quick bread
★4.3(10)
An incredibly moist, warmly spiced pumpkin bread with a tender crumb and a crunchy sugar-spice top. The quintessential fall baking recipe.
10m
Prep Time
60m
Cook Time
70m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pumpkin bread is the taste of autumn in a loaf pan — warmly spiced, deeply moist, and perfectly sweetened. This recipe produces a bread that stays moist for days, thanks to the pumpkin puree and a generous amount of oil. The crumb is tender and dense in the best possible way, with a beautiful golden-brown crust and a crunchy sugar topping.
The spice blend — cinnamon, nutmeg, ginger, and cloves — is the same warm quartet that makes pumpkin everything so irresistible. Each slice fills your kitchen with that cozy, autumnal fragrance that says the holidays are coming.
This is a one-bowl recipe that comes together in minutes. Make it for breakfast, snack time, gifts, or simply because it is fall and pumpkin bread is non-negotiable.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 tablespoons sugar + 1/2 teaspoon cinnamon (topping)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- 2
Whisk pumpkin, oil, eggs, both sugars, and vanilla until smooth.
- 3
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- 4
Add dry ingredients to wet and fold until just combined. Do not overmix.
- 5
Pour into the prepared pan. Sprinkle the cinnamon-sugar topping evenly over the batter.
- 6
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- 7
Cool in pan for 15 minutes, then turn out onto a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Pumpkin pureeButternut squash puree
Very similar flavor — works perfectly
Vegetable oilMelted coconut oil or applesauce
Coconut oil adds flavor, applesauce reduces fat
All-purpose flourWhite whole wheat flour
Adds fiber and nuttiness
Tips & Storage
Pro Tips
Use pumpkin puree, not pumpkin pie filling. They are different products.
The bread is done when a toothpick comes out clean but may have a few moist crumbs — this is fine.
If the top browns too quickly, tent with foil for the last 15-20 minutes.
This bread tastes even better the next day as the spice flavors develop.
Storage
Wrap tightly and store at room temperature for 3 days, or refrigerate for up to 1 week. Freezes well for up to 3 months.
Reheating
Toast slices in a toaster oven, or warm in the microwave for 15 seconds. Excellent with a smear of butter or cream cheese.
Nutrition Facts
Per serving (1 slice) · 10 servings
Calories230
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates34g
Fat10g
Fiber2g
Sugar20g
Sodium220mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add chocolate chips?
- Yes. Fold in 1/2 cup chocolate chips for pumpkin chocolate chip bread.
- Can I add nuts?
- Yes. Fold in 1/2 cup chopped pecans or walnuts.
- Can I make muffins instead?
- Fill muffin cups 3/4 full and bake at 350°F for 20-25 minutes. Makes about 14 muffins.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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