Short description
A moist and flavorful quick bread filled with pumpkin and warm spices, perfect for cozy fall mornings or as a comforting snack any time of year.

Why You’ll Love This Recipe

Pumpkin spice bread is a classic autumn bake that’s simple to prepare and always a crowd-pleaser. With its tender crumb, deep pumpkin flavor, and balance of cinnamon, nutmeg, and cloves, it tastes like fall in every bite. It keeps well, freezes beautifully, and makes wonderful gifts for friends and family.

Pumpkin Spice Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 tsp vanilla extract

Directions

Preheat the oven to 350 °F (175 °C). Grease and flour loaf pans or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda/powder, salt, and spices.
In a separate bowl, whisk together pumpkin puree, eggs, oil, and vanilla (if using).
Stir the wet mixture into the dry ingredients until just combined. Do not overmix.
Fold in any add-ins such as nuts, raisins, or chocolate chips.
Pour the batter evenly into prepared pans.
Bake for 50–75 minutes, depending on pan size, until a toothpick inserted in the center comes out clean.
Allow the loaves to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: Makes 2 standard loaves (16–24 slices total)
Prep time: 15 minutes
Cook time: 50–75 minutes
Total time: about 1 hour 10 minutes to 1 hour 30 minutes

Variations

Mini loaves: Use mini pans for gift-sized loaves and reduce baking time.
Add-ins: Stir in nuts, dried fruit, or chocolate chips.
Toppings: Add streusel, pumpkin seeds, or a glaze for extra flavor.
Healthier version: Replace some sugar with honey or maple syrup, or use whole wheat flour for part of the all-purpose flour.
Dairy-free: Use plant-based chocolate or dairy-free mix-ins if needed.

Storage/Reheating

Store at room temperature in an airtight container for 3–5 days.
Refrigerate for up to 1 week.
Freeze loaves or slices, wrapped tightly, for up to 3 months. Thaw at room temperature before serving.
Warm slices briefly in the microwave or toaster oven to refresh.

FAQs

What type of pumpkin should I use?

Use plain pumpkin puree, not pumpkin pie filling.

Can I make this recipe with fresh pumpkin?

Yes—cook and puree fresh pumpkin until smooth, then measure as directed.

Can I make muffins instead of a loaf?

Yes—simply divide the batter into muffin tins and bake for about 20–25 minutes.

Why did my bread turn out dense?

Overmixing the batter can make the loaf tough. Mix until just combined.

How do I know when the bread is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I make it gluten-free?

Yes—substitute with a 1:1 gluten-free flour blend.

Can I cut the recipe in half?

Yes—halve the ingredients and bake in a single loaf pan.

Can I make this recipe ahead of time?

Absolutely. Pumpkin bread tastes even better the next day as the spices deepen.

Can I reduce the sugar?

Yes—reduce by up to 25% without changing texture too much.

What’s the best way to serve pumpkin bread?

Enjoy it plain, with a smear of butter, or even toasted with cream cheese.

Conclusion

Pumpkin Spice Bread is a warm, spiced loaf that’s easy to bake and endlessly versatile. Moist, fragrant, and packed with seasonal flavor, it’s perfect for breakfast, gifting, or simply enjoying with a hot drink. A true autumn classic that never goes out of style.