Pumpkin Bread Recipe

I absolutely love this Pumpkin Bread Recipe because it brings the warmth and coziness of fall right into your kitchen any time of the year. The blend of spices—cinnamon, nutmeg, and allspice—with the natural sweetness of pumpkin creates a moist, tender bread that’s perfect for breakfast, an afternoon snack, or even dessert. Plus, it’s surprisingly simple to make, which means you can pull it together even on a busy day.

When I first tried this Pumpkin Bread Recipe, I was hooked by how the whole wheat flour adds a subtle nuttiness, balancing the flavors and making it feel wholesome but still indulgent. Whether you’re baking for family, guests, or just treating yourself, this recipe is a real winner that’s worth keeping in your rotation.

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Ingredients You’ll Need

The star of this Pumpkin Bread Recipe is definitely the blend of spices and the pumpkin puree, which come together with a mix of flours for a perfect balance. When shopping, I recommend using canned pumpkin puree over pumpkin pie filling to control the sweetness and spice levels yourself.

• All-purpose flour: Provides structure and lightness to the bread; spoon and level for the best results.
• Whole wheat flour: Adds a hearty, nutty flavor and boosts the fiber content for a wholesome loaf.
• Ground cinnamon: Essential for that warm pumpkin-spice vibe everyone loves.
• Ground nutmeg: Adds a subtle depth and warmth beyond just cinnamon.
• Ground allspice: A spice that rounds out the flavor with a hint of clove and pepper notes.
• Baking powder and baking soda: Work together to give your bread a nice rise and tender crumb.
• Sea salt: Balances sweetness and enhances all the flavors.
• Canned pumpkin puree: Creates moisture and that signature pumpkin taste; be sure it’s pure pumpkin, not pie filling.
• Almond milk (or any milk): Keeps the bread moist; I love almond milk for a subtle nuttiness but any milk works fine.
• Cane sugar: Provides sweetness without overpowering the pumpkin’s natural flavor.
• Vegetable oil: Keeps the bread tender; use neutral oils like canola or sunflower if you don’t have vegetable oil.
• Large eggs: Bind the ingredients and add richness; see the note below for a vegan alternative.
• Vanilla extract: Enhances all the flavors and gives the bread a warm aroma.

Variations

One of the things I enjoy most about this Pumpkin Bread Recipe is how easy it is to make it your own. I’ve tried a few tweaks over time that add different textures or cater to dietary needs—feel free to experiment with what you like best!

• Make it vegan: I discovered using flax eggs (ground flaxseed mixed with warm water) works beautifully to replace eggs without losing moisture.
• Add nuts or chocolate chips: My family goes crazy when I toss in chopped walnuts or dark chocolate chips for an extra treat.
• Use whole wheat pastry flour: If you want a lighter texture but still want whole grain benefits, swap both flours with whole wheat pastry flour.
• Spice it up: Feel free to increase the cinnamon or throw in a pinch of cloves to amp up the cozy flavors.

How to Make Pumpkin Bread Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F (175°C), and grease an 8×4-inch loaf pan thoroughly. I like using a non-stick spray or lining the pan with parchment paper for an easy release. This setup ensures that your pumpkin bread bakes evenly and doesn’t stick, so you get a perfect loaf every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and sea salt. This step is crucial because thoroughly mixing these ingredients helps the rising agents distribute evenly and keeps the spices from clumping up, giving your bread consistent flavor and texture.

Step 3: Whisk the Wet Ingredients

In a large bowl, combine the canned pumpkin puree, almond milk, cane sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully blended. This mixture should look creamy and uniform. When I first started making this recipe, I accidentally overmixed at this stage and ended up with a dense bread, so keep it gentle here!

Step 4: Combine and Pour

Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix – a few lumps are okay! Too much stirring develops gluten and can make your bread tough. Once combined, pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 5: Bake and Test

Bake for 45 to 50 minutes. You’ll know it’s done when the top springs back when you lightly press it and a toothpick inserted in the center comes out clean or with a few moist crumbs. I’ve found rotating the pan halfway through baking helps it bake evenly, especially if your oven has hot spots.

How to Serve Pumpkin Bread Recipe

Garnishes

I like to top slices of this pumpkin bread with a light spread of cream cheese or a drizzle of honey when serving. It adds a creamy or mildly sweet contrast that makes each bite feel extra special without overpowering the spiced pumpkin flavor.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk—perfect for breakfast or afternoon tea. I’ve also served it alongside a warm bowl of spiced apple cider for cozy gatherings, and it was a hit every time.

Creative Ways to Present

For special occasions, I like to slice the loaf into bite-sized pieces and arrange them with fresh fruit, nuts, and even a small pot of maple butter for dipping. It makes the pumpkin bread feel festive and welcoming—great for holiday brunch or a casual get-together.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it moist without drying out. If your kitchen is on the warmer side, pop it in the fridge and bring it back to room temp before serving.

Freezing

If I want to save the bread longer, I slice it and freeze the pieces individually in freezer bags. This way, I can grab a slice whenever a pumpkin craving hits and thaw it quickly. It freezes beautifully without losing moisture or flavor.

Reheating

To reheat, I pop the slice in the microwave for about 15 seconds or warm it gently in a toaster oven. This restores the soft texture and brings out the cozy pumpkin-spice aroma, almost like freshly baked from the oven again.

FAQs

Final Thoughts

This Pumpkin Bread Recipe holds a special place in my kitchen because it’s so comforting and easy to make time and time again. I can’t tell you how many smiles it’s brought to my family and friends—there’s just something about that tender crumb and perfect spice balance that feels like a big, cozy hug in food form. I really hope you give it a try and discover how simple it is to bake a loaf that tastes like fall (or any season) wrapped up in every slice. Trust me, you’ll want this recipe handy whenever you want a little homemade comfort.

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