Classic Pumpkin Bread: Your Cozy Fall Baking Recipe

Fall is the season of crisp air, cozy sweaters, and—if we’re being honest—finding any excuse to make the house smell like cinnamon and nutmeg. And what better way to do that than with a warm loaf of pumpkin bread? This isn’t just any loaf—it’s a rich, moist pumpkin loaf that wraps you up in autumn flavor with every bite. Whether you’re baking for a weekend brunch, a school snack, or simply to keep on the counter for “just one more slice,” this easy pumpkin bread recipe will become your go-to fall baking tradition.

I’ve been making variations of this bread since I was a kid, when my mom and I would bake together in our small, bustling kitchen. Back then, I thought pumpkin came only in a can and that the magic happened somewhere between the mixing bowl and the oven. Now, I know the real magic is the smile you get when you hand someone a warm slice and they take that first, happy bite.

This bread is simple enough for a Tuesday night but impressive enough for your holiday table. So, grab your mixing bowls and your coziest socks—it’s time to bake a loaf that tastes like pure autumn comfort.

Why You’ll Love This Pumpkin Bread

• Moist and tender without being dense.

• The perfect balance of pumpkin spice and sweetness.

• Comes together in just 15 minutes of prep time.

• Stays fresh for days—if it lasts that long.

• Doubles beautifully if you want an extra loaf to share… or hoard.

Ingredients

• 1 ¾ cups (220 g) all-purpose flour

• 1 tablespoon (15 g) pumpkin pie spice

• 1 teaspoon (5 g) baking soda

• 1 teaspoon (2.5 g) ground cinnamon

• ½ teaspoon (2 g) baking powder

• ¾ teaspoon (4 g) fine sea salt

• 1 cup (200 g) granulated sugar

• ½ cup (110 g) packed light brown sugar

• ½ cup (115 g) melted butter

• 1 cup (240 g) pumpkin purée

• 2 large eggs (about 100 g)

• 1 teaspoon (5 ml) vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch bread pan with parchment or lightly grease it.

2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt.

3. In a large bowl, whisk sugars and melted butter until smooth.

4. Add pumpkin purée, eggs, and vanilla; whisk until well blended.

5. Gently fold dry ingredients into wet ingredients until no dry streaks remain. Don’t overmix—your loaf will thank you.

6. Pour batter into the prepared pan and smooth the top.

7. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack for another 5–10 minutes before slicing.

Baking Tips for the Perfect Moist Pumpkin Loaf

• Don’t skip the pumpkin pie spice. It’s the flavor backbone here—like a pumpkin bread’s little black dress.

• Check early. Every oven is different; start testing around the 50-minute mark.

• Cool before slicing. I know, I know—it’s hard to wait. But cutting too early can make the loaf crumbly.

• For extra decadence, add chocolate chips or a cream cheese swirl.

• If your loaf domes too much in the middle, tent it with foil halfway through baking to prevent over-browning.

A Little Story from My Kitchen

One chilly October years ago, I brought a loaf of pumpkin bread to my kids’ school bake sale. I set it down between a plate of chocolate chip cookies and some fancy macarons, thinking it might get overlooked. Twenty minutes later, the loaf was gone—every last crumb—and people were asking if I had more at home. That’s when I realized pumpkin bread wasn’t just a “grandma recipe”; it’s an all-ages, all-seasons kind of comfort food. Now, it’s my go-to gift for new neighbors, fall parties, and “just because” baking days. It never fails to win hearts (and taste buds).

What to Serve with Pumpkin Bread

Pumpkin bread is a star on its own, but it also plays well with others:

• Morning coffee or tea: Perfect for dunking.

• Warm with butter: Because butter makes everything better.

• Spread with cream cheese: Adds a tangy counterpoint to the sweet spice.

• Alongside a fall soup: Especially butternut squash or creamy tomato.

• For dessert: A scoop of vanilla ice cream and a drizzle of caramel sauce will make you swoon.

How to Store

• Room temperature: Keep in an airtight container for up to 4 days.

• Fridge: Wrap tightly and refrigerate for up to 7 days; bring to room temp before eating for the best texture.

• Freezer: Wrap slices individually, then place in a freezer bag. They’ll keep for up to 3 months—perfect for pulling out when the pumpkin craving strikes in June.

• Pro tip: If freezing, let the bread cool completely before wrapping to avoid soggy spots.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just roast, mash, and drain it well to remove excess moisture.

Can I make this gluten-free?

Absolutely—use your favorite 1:1 gluten-free flour blend.

Can I reduce the sugar?

You can cut it by about ¼ cup without affecting texture too much, though the flavor will be less sweet.

Can I double the recipe?

Yes, just use two loaf pans and bake them side by side.

Baking this pumpkin bread isn’t just about making a loaf—it’s about creating those cozy, kitchen memories that linger long after the last crumb is gone. From its tender crumb to its rich, spiced aroma, it’s the kind of recipe you’ll turn to again and again. So, pour yourself a cup of coffee, slice into that still-warm loaf, and enjoy the simple joy that comes from homemade fall baking.

Discover more delicious recipes by following me on Facebook and Pinterest.

Classic Pumpkin Bread

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• Author: Olivia Hartwellen
• Total Time: 1 hour 5–15 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

A moist, tender pumpkin bread infused with warm pumpkin pie spice, cinnamon, and vanilla. This classic fall loaf comes together in just 15 minutes of prep time and bakes up with the perfect balance of sweetness and spice. Enjoy it for breakfast, as an afternoon snack, or as a cozy dessert all season long.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (220 g) all-purpose flour

• 1 tbsp (15 g) pumpkin pie spice

• 1 tsp (5 g) baking soda

• 1 tsp (2.5 g) ground cinnamon

• ½ tsp (2 g) baking powder

• ¾ tsp (4 g) fine sea salt

• 1 cup (200 g) granulated sugar

• ½ cup (110 g) packed light brown sugar

• ½ cup (115 g) melted butter

• 1 cup (240 g) pumpkin purée

• 2 large eggs (about 100 g)

• 1 tsp (5 ml) vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.

• In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt.

• In a large bowl, whisk granulated sugar, brown sugar, and melted butter until smooth.

• Add pumpkin purée, eggs, and vanilla extract; whisk until well combined.

• Gently fold dry ingredients into wet ingredients until no dry streaks remain—avoid overmixing.

• Pour batter into prepared pan, smoothing the top.

• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pan for 10 minutes, then transfer to a wire rack for 5–10 minutes before slicing.

Notes

For added texture, stir in chocolate chips, nuts, or swirl with cream cheese before baking.

Tent loaf with foil halfway through baking if it browns too quickly.

Start checking for doneness at the 50-minute mark, as oven times may vary.

Use fresh roasted pumpkin purée if preferred—just drain excess moisture first.

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Category: Bread / Quick Bread
• Method: Baking
• Cuisine: American