Introduction

There’s something wonderfully comforting about a slice of pumpkin bread that’s perfectly moist, warmly spiced, and just sweet enough. This Perfect Pumpkin Bread Recipe is a foolproof way to bring cozy fall flavors into your kitchen any time of year. Whether you’re baking for breakfast, a snack, or dessert, it’s sure to please.

A loaf of moist, golden brown cake with a rich, shiny glaze on top is shown, sliced into three thick pieces. The cake texture looks soft and dense with small air holes visible throughout the slices. The glossy glaze appears sticky and smooth, covering the top and slightly dripping down the sides of each slice. The slices are stacked on white parchment paper over a white marbled surface, showing the cake layers clearly from a close-up angle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (220g) all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed brown sugar
1 cup (240ml) vegetable oil (canola preferred)
3 large eggs, at room temperature
1 1/2 cups (340g) canned pumpkin puree (not pie filling)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the sifted flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
Step 3: In a larger bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the pumpkin puree and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. It’s okay if some flour streaks remain—avoid overmixing for a tender crumb.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at 55 minutes to avoid overbaking.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool for at least 30 minutes before slicing to let the flavors develop fully.

Tips & Variations

Add 3/4 cup of semi-sweet chocolate chips for a melty, indulgent twist.
Mix in 1/2 cup chopped walnuts or pecans for a crunchy texture.
Try a cream cheese swirl by mixing 4 oz softened cream cheese with 1/4 cup sugar and swirling it into the batter before baking.
Top with a spiced streusel made from 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons butter, and a pinch of cinnamon for a crumbly finish.
Stir in 1/2 cup raisins for a chewy sweetness.
Drizzle a maple glaze of 1/2 cup powdered sugar mixed with 2 tablespoons maple syrup over the cooled loaf.
For a gluten-free option, replace the flour with a 1:1 gluten-free baking mix.
To make it vegan, substitute the eggs with 3 tablespoons flaxseed meal mixed with 9 tablespoons water and use plant-based oil.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. When ready to eat, thaw at room temperature and warm slices gently in the microwave or oven for a few seconds to restore freshness.

How to Serve

The image shows a close-up of moist pumpkin bread with a shiny, sticky glaze on top. The bread has three visible layers: a thick, darker brown top crust with a slightly glossy texture from the glaze, a middle layer of soft, orange-brown bread with a fine crumb texture, and a bottom layer that is similar in color and texture to the middle but slightly darker near the edges. The bread is sliced, with one slice resting on two others, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Canned pumpkin puree offers consistent moisture and flavor, which helps achieve the best texture in the bread.

Why should I avoid overmixing the batter?

Overmixing develops gluten in the flour, which can make the bread tough and dense rather than tender and moist. Mixing just until combined ensures a light, soft crumb.