Pumpkin Bread Recipes That Will Totally Change Your Fall Baking Game 2025

Name: Pumpkin Bread Recipes That Will Totally Change Your Fall Baking Game
Prep time: 15 min
Cook time: PT-487625H20M27S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking soda; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; ¾ tsp salt; 2 large eggs, room temperature; ¾ cup granulated sugar; ½ cup light brown sugar, packed; 1½ cups pumpkin purée (not pumpkin pie filling); ½ cup vegetable oil; ¼ cup milk or buttermilk; 1 tsp vanilla extract; Optional: ½ cup chopped walnuts or pecans; Optional: ½ cup chocolate chips

Jump to Recipe·Print Recipe

Do you know that Americans consume over 50 million pumpkin pies during Thanksgiving season alone? But why limit this versatile gourd to just one dessert? My love for pumpkin bread began in my grandmother’s kitchen, where the sweet aroma of warm spices would fill the air every autumn weekend.

There’s something magical about homemade pumpkin bread that store-bought versions simply can’t match – that perfect balance of moistness, spice, and comforting warmth. Whether you’re a seasoned baker or trying your hand at fall baking for the first time, this pumpkin bread recipe will become your go-to comfort food as temperatures drop and leaves change color.

Pumpkin Bread Ingredients You’ll Need

Pumpkin bread starts with quality ingredients that blend together to create that perfect fall flavor profile we all crave. My recipe uses pure pumpkin puree (not pumpkin pie filling) for authentic taste without artificial additives. Here’s everything you’ll need to make this delicious treat:

Pumpkin bread ingredients with spices, pumpkin puree, flour, sugar, and walnuts

1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon salt
2 large eggs, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
1½ cups pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
¼ cup milk or buttermilk
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup chocolate chips

Don’t have buttermilk? No problem! Make your own by adding ½ teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. For gluten-sensitive folks, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Timing

Prep time: 15 minutes
Cook time: 55-65 minutes
Cooling time: 20 minutes
Total time: 1 hour 30 minutes

This pumpkin bread recipe takes less time than most yeast breads since it’s a quick bread that doesn’t require rising time. You’ll spend most of your time waiting for it to bake while your home fills with incredible aromas!

Step-by-Step Pumpkin Bread Instructions

Follow these simple steps for perfect pumpkin bread every time:

Preheat and prepare: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter, then line with parchment paper, leaving some hanging over the sides for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
Combine wet ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy (about 1 minute). Add the pumpkin puree, oil, milk, and vanilla extract. Mix until smooth and well incorporated.
Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix! This is crucial for a tender pumpkin bread.
Add mix-ins: If using nuts or chocolate chips, fold them in gently.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Cool: Allow the pumpkin bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.

Pro tip: Tent the bread with aluminum foil after 30 minutes of baking if the top is browning too quickly!

Nutritional Information

Each slice of pumpkin bread (based on 12 slices per loaf) contains approximately:

Calories: 265
Protein: 3g
Carbohydrates: 38g
Fat: 12g
Fiber: 1.5g
Sugar: 23g

Pumpkin itself is packed with nutrients including vitamin A, vitamin C, potassium, and antioxidants. While this is definitely a treat, the pumpkin adds genuine nutritional value that makes this better than many other sweet breads.

Equipment Needed for Perfect Pumpkin Bread

You don’t need fancy equipment to make amazing pumpkin bread, but these basic tools will help ensure success:

9×5-inch loaf pan
Parchment paper
Two mixing bowls (one for dry, one for wet ingredients)
Measuring cups and spoons
Whisk
Rubber spatula
Wire cooling rack
Optional: Stand mixer or hand mixer (though mixing by hand works perfectly fine)

Why You’ll Love This Pumpkin Bread Recipe

There are countless pumpkin bread recipes out there, but this one stands out for several reasons:

Perfectly moist texture: The combination of oil and pumpkin creates an incredibly moist bread that stays fresh for days.
Balanced spice profile: The blend of cinnamon, nutmeg, cloves, and ginger creates depth without overwhelming the pumpkin flavor.
Versatility: This pumpkin bread works as breakfast, snack, or dessert. It’s perfect with coffee in the morning or as an after-dinner treat.
Make-ahead friendly: This bread actually tastes better the day after baking, making it perfect for busy schedules.
Crowd-pleaser: Even picky eaters love this recipe! It’s consistently one of my most-requested fall treats.

Healthier Alternatives for Your Pumpkin Bread

Looking to make this pumpkin bread recipe fit your dietary needs? Here are some tested substitutions that work beautifully:

Gluten-Free Pumpkin Bread: Replace the all-purpose flour with a 1:1 gluten-free baking blend. Bob’s Red Mill and King Arthur both make excellent versions.

Dairy-Free Pumpkin Bread: Use almond milk, oat milk, or coconut milk instead of dairy milk.

Lower-Sugar Option: Reduce the granulated sugar to ½ cup and use ⅓ cup honey or maple syrup in place of the brown sugar for natural sweetness.

Oil Alternatives: Replace half the oil with unsweetened applesauce for fewer calories while maintaining moisture.

Whole Grain Version: Substitute up to half the all-purpose flour with whole wheat flour for added fiber and nutrients.

For an even healthier twist, check out HarmonyMeal’s guide to baking with alternative flours for more nutrition-boosting ideas.

Serving Suggestions for Pumpkin Bread

This versatile pumpkin bread can be served in countless delicious ways:

Enjoy a slice warm with a pat of butter or cream cheese for breakfast
Serve alongside afternoon tea or coffee
Toast slices lightly and top with a drizzle of honey
Make mini pumpkin bread French toast for a special brunch
Cube leftover pumpkin bread and use in a fall-inspired bread pudding
Create an autumn dessert by topping warm slices with vanilla ice cream and caramel sauce

For a complete fall brunch, pair your pumpkin bread with HarmonyMeal’s apple cinnamon oatmeal and a warm mug of spiced cider.

Common Mistakes to Avoid When Making Pumpkin Bread

Even experienced bakers can run into issues with pumpkin bread. Here’s how to avoid the most common pitfalls:

Using pumpkin pie filling instead of puree: They’re not interchangeable! Pumpkin pie filling has added sugars and spices that will throw off your recipe.
Overmixing the batter: This develops gluten and leads to tough, dense pumpkin bread. Mix just until ingredients are combined.
Opening the oven door too early: This causes temperature fluctuations that can make your bread sink in the middle. Wait until at least 45 minutes before checking.
Underbaking: Pumpkin bread is moist by nature, making it tricky to tell when it’s done. Use the toothpick test and make sure it comes out with just a few moist crumbs.
Cutting too soon: Hard as it is to resist, cutting into warm pumpkin bread can make it crumbly. Let it cool completely for clean slices.

Storing Tips for Your Pumpkin Bread

Proper storage keeps your pumpkin bread fresh and delicious:

Counter Storage: Wrap cooled pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.

Refrigerator Method: For longer storage, refrigerate for up to a week. Bring to room temperature before serving or warm slightly in the microwave.

Freezing Instructions: Pumpkin bread freezes beautifully! Wrap the completely cooled loaf in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Individual Slices: For grab-and-go convenience, wrap individual slices and freeze. Microwave for 20-30 seconds when ready to enjoy.

Pro tip: This pumpkin bread actually develops more flavor after a day, making it perfect for make-ahead meal planning!

Conclusion

Pumpkin bread isn’t just another recipe—it’s a celebration of fall flavors that brings warmth and comfort to any table. The balance of spices, the moist crumb, and the versatility make this pumpkin bread recipe one you’ll reach for year after year. Whether you’re baking for a cozy family breakfast, a holiday gathering, or simply to fill your home with the incredible scents of autumn, this recipe delivers consistently delicious results.

I’d love to hear how your pumpkin bread turns out! Drop a comment below sharing your experience or any creative adaptations you tried. And don’t forget to check out more seasonal recipes at HarmonyMeal’s fall baking collection for more inspiration as the weather turns cooler.

FAQs About Pumpkin Bread

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! To use fresh pumpkin, cut a small sugar pumpkin in half, remove seeds, and roast cut-side down at 375°F until tender (about 45 minutes). Scoop out flesh and puree until smooth. Drain excess liquid through a fine-mesh sieve or cheesecloth before using in your pumpkin bread recipe.

Why did my pumpkin bread sink in the middle?

Sinking usually happens from underbaking, opening the oven door too early, or too much leavening agent. Make sure your baking soda is fresh and you’re baking the bread until a toothpick comes out clean.

Can I make this pumpkin bread into muffins instead?

Absolutely! This pumpkin bread batter works perfectly for muffins. Fill lined muffin cups ¾ full and bake at 350°F for 18–22 minutes, or until a toothpick inserted comes out clean.

How do I know when my pumpkin bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (but no wet batter). The top should spring back when lightly pressed, and the edges will begin to pull away from the pan.

Can I add other mix-ins to my pumpkin bread?

Yes! Get creative with dried cranberries, white chocolate chips, pepitas, or even a cream cheese swirl. Just fold them in gently before baking.

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Pumpkin Bread Recipes That Will Totally Change Your Fall Baking Game

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