Easy Pumpkin Bread Baking Recipe is your go‑to when you want soft, moist, pumpkin spice flavor with minimal fuss. I’m John, a trained chef from Alabama, and I believe that great food doesn’t require hours or fancy tools just good ingredients and heart. After years in pro kitchens, I created Giddy Recipes so everyone from college students to busy parents can bake food that comforts, delights, without stress.
When fall rolls around, nothing beats a loaf of pumpkin bread fresh from the oven. This recipe is warm, cozy, and simple enough that you’ll make it again and again.
Table of Contents
Easy Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
- Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan. Sprinkle toppings now if using.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean. Tent with foil in last 10 minutes if browning too quickly.
- Cool in pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe
- Quick & Easy: from start to oven in under 15 minutes prep.
- Family‑Friendly: kids love the sweet spice; no intimidating steps.
- Comfort Food: soft crumb, rich pumpkin flavor, perfect for fall mornings.
- Versatile: add nuts, chocolate chips, or keep it plain.
Ingredients Needed
Here are the ingredients grouped and with notes so you know exactly what works:
| Component | Ingredients | Notes / Substitutes |
|---|---|---|
| Dry | • 2 cups all‑purpose flour • 1½ tsp baking powder • 1 tsp baking soda • 1 tsp ground cinnamon • ½ tsp ground nutmeg • ½ tsp ground cloves (optional) • ½ tsp fine salt | You can use pumpkin pie spice instead of cinnamon + nutmeg + cloves. Use coarse salt if fine isn’t on hand. |
| Wet | • 1 (15‑oz) can pumpkin purée or equivalent homemade purée • 3 large eggs, room temp • ½ cup oil (vegetable, canola, or light olive) • 1 cup granulated sugar • ½ cup brown sugar (packed) • 1 tsp vanilla extract | For less sugar, reduce either sugar by ¼ cup. Butter instead of oil works, but texture changes. |
| Optional additions / Toppings | • ½ cup chopped walnuts or pecans • ½ cup chocolate chips • Coarse sugar or pepitas topping • Glaze (powdered sugar + milk) | These are optional but make the loaf more special. |
How to Make Easy Pumpkin Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5‑inch loaf pan and line with parchment paper if you prefer.
- In a large bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves.
- In another bowl, whisk together pumpkin purée, eggs, oil, sugars, and vanilla until smooth.
- Pour wet ingredients into dry. Stir until just combined. It’s okay if there are a few lumps. Over‑mixing can make the loaf dense.
- Fold in optional additions (nuts, chips) if using.
- Pour batter into the prepared loaf pan. Smooth top. If using a sugar or seed topping, sprinkle now.
- Bake for 50‑60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). If the top is browning too fast, tent with foil for the final 10 minutes.
- Let the bread cool in pan for 10‑15 minutes, then remove and place on a wire rack to cool completely before slicing.
Serving & Storage Tips
- Slice after completely cooled—this gives clean cuts and lets flavors settle.
- Serve warm with butter, cream cheese, or honey. Also great with coffee or tea.
- Store leftover loaf wrapped in plastic or in an airtight container at room temperature for 3‑4 days.
- Freeze slices or whole loaf: wrap tightly in plastic + foil, freeze up to 3 months. Thaw at room temp.
Helpful Notes
- Use pumpkin purée, not pie filling: purée is plain pumpkin; pie filling has added sugar/spices.
- Room temperature eggs help the loaf rise more evenly.
- Measuring flour correctly (spoon & level) prevents loaf from being too dense.
- Aging your loaf a day (if possible) often improves flavor.
FAQ
What kind of pumpkin purée works best?
Canned pumpkin purée is reliable and consistent. If using fresh, cook and drain well so it isn’t watery. Be sure it’s pure puree—not pie filling.
Can I use whole wheat flour?
Yes. Replace up to half the all‑purpose flour with whole wheat, but loaf may be denser. Add 1–2 extra minutes of baking.
Why is my pumpkin bread dry?
Dry bread usually means baked too long, too much flour, or over‑mixing. Check early, use correct measurements, and mix only until combined.
Can I make muffins instead of a loaf?
Absolutely. Use the same batter. Fill muffin tins 2/3 full and bake ~20‑25 minutes, or until the tops spring back lightly.
Conclusion
Easy Pumpkin Bread Baking Recipe is perfect if you want warm, cozy flavor without fuss. This loaf is soft, moist, full of pumpkin spice and made with everyday ingredients you probably already have. I created Giddy Recipes because great food should be accessible, no matter how busy you are. With this recipe, you’ll have a home that smells like fall, and slices that make everyone smile. Whether you’re baking for breakfast, dessert, or gifting to a friend, this pumpkin bread is a winner.
Recipe Recap
Short Description: Soft, moist pumpkin bread bursting with spice; easy enough for any level.
| Prep Time | Cook Time | Total Time | Servings | Estimated Calories* |
|---|---|---|---|---|
| 10‑15 min | 50‑60 min | ~1 hr | 12 slices | ~300 kcal per slice |