Easy Pumpkin Bread Recipe

There’s a special kind of comfort that fills the air when pumpkin bread is baking — like a cozy hug from the past. I can still picture myself as a little kid, barely tall enough to see over the counter, watching my grandmother pour that velvety orange batter into her favorite old loaf pan. The whole house would wrap itself in the scent of cinnamon, nutmeg, and love.

This isn’t just any pumpkin bread recipe — it’s the one that’s stuck with me for over two decades. No frills, just pure fall flavor and heartfelt memories baked into every slice. Whether you’ve been baking for years or are just getting started, this one’s a keeper. So grab your whisk, turn on some autumn tunes, and let’s make a little kitchen magic.

Why You’ll Love This Pumpkin Bread Recipe

This recipe holds a special place in my heart for so many reasons. First, it’s incredibly forgiving – if you’re new to baking, this is your friend. The pumpkin keeps everything moist, so even if you accidentally overbake it a little, you’ll still have something wonderful.

Second, it uses simple ingredients you probably already have in your pantry. No hunting down specialty items or breaking the bank – just good, honest ingredients that work beautifully together. The pumpkin spice blend adds that perfect autumn warmth without overwhelming the natural sweetness of the pumpkin.

Third, this bread gets better with time. While it’s absolutely divine warm from the oven, it actually improves overnight as the flavors meld together. Finally, it’s versatile enough for breakfast, an afternoon snack, or even dessert. Trust me, this one’s going to become a family favorite.

What You’ll Need

Let me walk you through each ingredient and why it matters in creating the perfect pumpkin bread:

Ingredients List:

• All-purpose flour – This is your foundation. I always use regular all-purpose flour because it gives us that tender, not-too-dense crumb we’re after.
• Pumpkin spice or cinnamon – Here’s where the magic happens. If you have pumpkin pie spice, use it. If not, cinnamon works beautifully too.
• Baking soda – This little powerhouse gives us that perfect rise and tender texture.
• Salt – Never skip the salt! It enhances all the other flavors and balances the sweetness.
• Pumpkin puree – Make sure you grab pure pumpkin puree, not pumpkin pie filling. The puree is what gives us that gorgeous color and keeps everything moist.
• Granulated and brown sugar – The combination is key. Granulated sugar adds sweetness, while brown sugar brings moisture and that hint of molasses flavor.
• Eggs – These bind everything together and add richness.
• Vegetable oil – This keeps our bread incredibly moist. I prefer it over butter for this recipe.
• Vanilla extract – Pure vanilla adds warmth and rounds out all the flavors beautifully.

Let’s Make It Together

Step-by-Step Instructions:

1. Preheat and prep – Set your oven to 375°F and grease that 9×5 loaf pan. Line it with parchment paper so it hangs over the edges – this makes removal so much easier later.
2. Mix your dry ingredients – In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. This ensures everything is evenly distributed.
3. Combine the wet ingredients – In your large bowl, whisk the pumpkin puree with both sugars until smooth. Beat in the eggs one at a time, then add the oil and vanilla. Take your time here – you want everything well combined.
4. Bring it all together – Slowly whisk in your flour mixture until there are no lumps. Don’t overmix – just until everything is incorporated.
5. Bake with care – Pour the batter into your prepared pan and smooth the top. Bake for 50-55 minutes. Around the 30-minute mark, cover the top with foil to prevent over-browning. You’ll know it’s done when a toothpick comes out clean.
6. Cool and enjoy – Let it cool in the pan for 10 minutes, then lift it out using the parchment paper. Slice and serve warm, or let it cool completely for easier slicing.

Serving Suggestions

This pumpkin bread is beautiful on its own, but here are some of my favorite ways to serve it. Warm slices with a pat of butter and a drizzle of honey make for the perfect autumn breakfast. For an afternoon treat, try it toasted with cream cheese – absolutely divine.

During the holidays, I love serving thick slices with a dollop of whipped cream and a sprinkle of cinnamon. It makes an elegant but approachable dessert. For the kids (and let’s be honest, the adults too), try it as French toast on weekend mornings. The pumpkin spice flavors become even more pronounced when it’s dipped in egg and pan-fried.

Make It Your Own

One of the things I love most about this recipe is how easily it adapts to your family’s preferences. If you want to add some texture, fold in half a cup of chopped walnuts or pecans before baking. The nuts add a lovely crunch that pairs beautifully with the soft bread.

For a healthier pumpkin bread, you can substitute half the all-purpose flour with whole wheat flour. You can also replace half the oil with unsweetened applesauce. The bread will be slightly denser but still delicious.

If you’re feeling adventurous, try adding a handful of chocolate chips or dried cranberries. My teenage niece swears by the chocolate chip version – she says it’s like having dessert for breakfast, and honestly, I can’t argue with that logic.

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This pumpkin bread stores beautifully, which makes it perfect for meal prep or gift-giving. Once completely cooled, wrap it tightly in plastic wrap and store at room temperature for up to four days. For longer storage, wrap it well and freeze for up to three months.

The bread actually improves overnight as the flavors meld together, so don’t feel like you have to serve it immediately. For make-ahead baking, you can prepare the batter the night before and refrigerate it. Just bring it to room temperature before baking, and you might need to add a few extra minutes to the baking time.

If you’re planning to give this as a gift, bake it in mini loaf pans for adorable individual portions. They take about 25-30 minutes to bake and make perfect hostess gifts or teacher appreciation treats.

More Recipes from My Kitchen

If you’re falling in love with autumn baking like I am, you’ll want to try :

• Libby’s Pumpkin Roll
• Carrot Cake Cookies
• Classic Sugar Cookies

Frequently Asked Questions

Final Thoughts

This pumpkin bread recipe represents everything I love about home baking – it’s simple, forgiving, and creates something that brings people together. Whether you’re making it for your family’s breakfast table or sharing it with neighbors, you’re creating more than just bread. You’re making memories.

Don’t be afraid to make this recipe your own. Add nuts if you love them, skip them if you don’t. Try different spices or mix-ins. Cooking is about feeling, not just following directions exactly. Most importantly, enjoy the process and the wonderful aromas that’ll fill your kitchen.

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