There’s something about the smell of pumpkin bread baking that takes me straight back to my childhood kitchen in Arkansas. I remember tugging on my grandma’s apron, watching her gently stir the batter with practiced hands. Her loaf would fill the whole house with the coziest, warmest aroma—nutmeg, cinnamon, and love.
These days, when I whip up a loaf of this soft, spiced pumpkin bread, I think of those afternoons when life felt simple, and dessert was the sweetest reward after Sunday supper. This recipe keeps that spirit alive—easy, nostalgic, and always a hit whether it’s a quiet breakfast or shared at a fall gathering. And trust me, once that golden crust forms and the loaf cools just enough to slice, you’ll taste more than pumpkin—you’ll taste a memory.
Let’s make memories one bite at a time.
Why You’ll Love This Recipe
This pumpkin bread is everything fall baking should be—moist, fluffy, and bursting with warm spices. It’s the kind of loaf that makes your kitchen smell better than any candle ever could.
You’ll love how incredibly simple it is—no fancy mixer needed, just a few bowls and a whisk. The ingredients come together quickly, so you’ll have a batter ready for the oven in minutes.
It’s an easy recipe, but the flavor feels gourmet. With the perfect balance of cinnamon, nutmeg, and that unmistakable pumpkin richness, each slice is pure comfort.
Whether you’re baking mini loaves for gifting or one large loaf for snacking, the results are tender and crave-worthy. Ready in under an hour, it’s a fantastic go-to for busy weekdays or lazy Sunday baking.
And if you’ve got kids, this pumpkin bread is a sweet way to sneak in a little veggie power without them noticing. Everyone wins!
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Pumpkin Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 large loaf or 4 mini loaves
- Diet: Vegetarian
Description
This classic pumpkin bread is everything cozy fall baking should be — warmly spiced, perfectly moist, and incredibly easy to whip up. A nostalgic favorite that fills your kitchen with cinnamon warmth and bakes up golden every time.
Ingredients
- 1⅓ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup water
- 1 cup canned pumpkin (not pie filling)
Instructions
- Preheat the Oven: Set your oven to 350°F and lightly grease your loaf pan(s).
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add Wet Ingredients: Stir in the oil, eggs, and water until just combined and smooth.
- Incorporate the Pumpkin: Gently fold in canned pumpkin, making sure not to overmix.
- Fill Pans: Pour the batter evenly into 4 mini loaf pans or 1 standard loaf pan.
- Bake: Bake mini loaves for 30 minutes, or a large loaf for about 55 minutes. Check with a toothpick.
- Cool & Enjoy: Let the bread cool slightly in the pan before transferring to a wire rack. Slice and serve!
Notes
This pumpkin bread freezes beautifully—just wrap tightly in plastic and foil. Add chocolate chips or chopped nuts for fun twists, or sprinkle cinnamon sugar on top for a sweet crust.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredient Overview
This pumpkin bread is as flavorful as it is foolproof, with a soft texture and that cozy spice profile that screams fall. It uses pantry staples, so you can whip it up whenever the craving hits.
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Flour: The base of our loaf, giving it structure while keeping it tender.
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Sugar: Adds sweetness and a subtle golden crust when baked.
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Baking Soda: Helps the loaf rise beautifully for that perfect dome top.
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Salt: Enhances the flavors and balances the sweetness.
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Cinnamon & Nutmeg: These warming spices are the soul of classic pumpkin bread.
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Oil: Makes the crumb super moist—no dry slices here!
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Eggs: Provide structure and richness.
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Water: Just enough to loosen the batter to the right consistency.
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Canned Pumpkin: The star of the show—choose 100% pumpkin puree for deep flavor and smooth texture.
Garnish with a sprinkle of cinnamon sugar before baking for a sparkly, slightly crisp top. Or slice and serve with a pat of soft butter or a dollop of whipped cream for extra indulgence.
Step-by-step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F. This ensures your pumpkin bread bakes evenly right from the start, giving it that perfect golden crust we all love.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. These are the backbone of your pumpkin bread, setting the stage for cozy fall flavors.
Step 3: Add Wet Ingredients
Crack the eggs into the bowl and add the oil and water. Stir until everything looks smooth and glossy. Tip: room temperature eggs blend better and help your pumpkin bread rise evenly.
Step 4: Fold in the Pumpkin
Gently fold in the canned pumpkin. Don’t overmix—just blend until no streaks remain. This step gives your pumpkin bread its iconic moist texture and rich color.
Step 5: Grease and Fill the Pans
Lightly grease 4 mini loaf pans or 1 large loaf pan. Pour the batter in, spreading it evenly. Using mini pans? They’re great for gifting or freezing slices of pumpkin bread.
Step 6: Bake to Perfection
Place pans in the center rack of your oven. Bake mini loaves for about 30 minutes or a large loaf for 55 minutes. You’ll know your pumpkin bread is done when a toothpick comes out clean.
Step 7: Cool and Enjoy
Let the bread cool in the pans for 10 minutes before removing. Transfer to a wire rack to cool completely—though no one will blame you for sneaking a warm slice of pumpkin bread early!
Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!
Pro Tips
If you want bakery-quality pumpkin bread every time, start with room temperature ingredients. It helps everything blend more smoothly for a moist, even crumb.
Don’t overmix once the flour is added. Gentle folding keeps the pumpkin bread light and tender, not dense or chewy.
Try using dark brown sugar for deeper molasses notes in your pumpkin bread—especially cozy for those crisp fall mornings.
Want to freeze it? Let your pumpkin bread cool completely, wrap tightly in plastic, then foil. It’ll stay fresh for up to 2 months.
Make cleanup easy by lining the pan with parchment paper. Not only does your pumpkin bread release effortlessly, but it also helps avoid soggy bottoms.
For a crunchy top, sprinkle a little raw sugar over the batter just before baking. It adds sparkle and a gentle crackle to your finished pumpkin bread.
P.S. You can find more fall-inspired ideas like this on our Fall Baking Recipes collection.
Variations
This moist and flavorful pumpkin bread pairs beautifully with a hot mug of chai or a vanilla latte for those slow, cozy mornings. For something heartier, serve it alongside scrambled eggs or Greek yogurt and honey. It also makes a lovely companion to a fall cheese board or warm spiced cider at a holiday gathering. Whether you’re hosting a brunch or packing school lunches, this pumpkin bread fits in with ease. Try pairing it with recipes like our Pumpkin Spice Cake or Zucchini Banana Bread for a cozy autumn bake-off spread.
Frequently Asked Questions
Can I make pumpkin bread ahead of time?
Yes! In fact, pumpkin bread tastes even better the next day. The flavors deepen overnight. Just wrap tightly and store at room temperature.
Why is my pumpkin bread sinking in the middle?
Usually it’s from underbaking or overmixing. Be sure to check with a toothpick and avoid stirring the batter too much.
Is canned pumpkin the same as pumpkin pie filling?
Nope! For this pumpkin bread, use pure canned pumpkin, not pie filling—it has added sugars and spices that can throw off the flavor.
Can I use whole wheat flour instead of all-purpose?
You can swap in up to half with good results. Just note that your pumpkin bread will be a bit heartier and more dense.
How should I store leftovers?
Wrap your pumpkin bread in plastic or keep it in an airtight container. It stays fresh on the counter for 3 days, or refrigerate for up to a week.
Serving Suggestions
This moist and flavorful pumpkin bread pairs beautifully with a hot mug of chai or a vanilla latte for those slow, cozy mornings. For something heartier, serve it alongside scrambled eggs or Greek yogurt and honey. It also makes a lovely companion to a fall cheese board or warm spiced cider at a holiday gathering. Whether you’re hosting a brunch or packing school lunches, this pumpkin bread fits in with ease. Try pairing it with recipes like our Pumpkin Spice Cake or Zucchini Banana Bread for a cozy autumn bake-off spread.
Conclusion
There’s just something timeless and comforting about baking a loaf of pumpkin bread. The aroma, the simplicity, the way it brings people together—every slice is a moment worth savoring. Whether you’re reliving childhood memories or making new ones with your kids, this recipe offers more than just flavor. It’s a celebration of fall, of family, and of all the sweet little rituals that make life meaningful. I hope this pumpkin bread becomes a cherished part of your kitchen traditions, too.
Now it’s your turn to bake up some magic! I’d love to hear how your pumpkin bread turns out—leave a comment below and tell me what you added, changed, or loved most. And if you share your beautiful loaves online, tag us so I can cheer you on. You can find us on Instagram, Pinterest, or TikTok—we’re always baking up something new.
Gather around the table — something delicious is waiting!
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