There’s nothing quite like the smell of fall baking filling your kitchen, is there? This pumpkin bread is the recipe I turn to year after year, and once you try it, you’ll understand why. I still remember the first time I made it—my house smelled like a cozy bakery, and my family couldn’t stop sneaking slices before it even cooled.
This bread is incredibly moist and perfectly spiced with cloves, cinnamon, and nutmeg. The best part? It’s so easy to put together with pantry staples you probably already have. I’ve tested this recipe dozens of times, and it never fails to deliver that tender, flavorful crumb everyone loves. Oh, and it makes two loaves—perfect for sharing or freezing. Trust me, this one’s a keeper.
Why You’ll Love This Pumpkin Bread
You’re going to fall hard for this one. Here’s why:
- It’s incredibly moist. Like, stays-fresh-for-days moist. No dry crumb here.
- That warm spice blend. Cloves, cinnamon, and nutmeg come together perfectly—not too much, not too little.
- Simple one-bowl method. Mix the wet, stir in the dry, and you’re done. Minimal cleanup.
- Makes two loaves. One for now, one for the freezer (or to give away and look like a hero).
Ingredients for Pumpkin Bread
Here’s what you’ll need:
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup (1½ sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby’s)
Pumpkin Bread Ingredient Notes and Substitutions
Okay, let’s talk ingredients real quick. You absolutely need 100% pure pumpkin here—not pumpkin pie filling. That stuff has added sugar and spices already mixed in, and it’ll throw off the whole balance. If you don’t have the individual spices, you can substitute 3 teaspoons of pumpkin pie spice for the cloves, cinnamon, and nutmeg. Works like a charm. As for the butter, you can swap in margarine or even coconut oil if you need to, but the texture might be a tiny bit different—still good, just not quite as tender. And yes, this recipe is vegetarian, so everyone’s happy.
How to Make Pumpkin Bread
Making this pumpkin bread is almost as fun as eating it. Here’s how I do it, step by step.
Pumpkin Bread Step-by-Step Instructions
Start by preheating your oven to 325°F and greasing two 8×4-inch loaf pans. I use butter and flour, but a baking spray with flour works great too. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and all those warm spices—cloves, cinnamon, nutmeg. Set that aside.
In a large bowl, beat the softened butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Keep going until the mixture is very light and fluffy, a few minutes. Then beat in the pumpkin puree. Don’t panic if the batter looks grainy and curdled at this point—that’s totally normal and will come together once you add the flour.
Add the dry ingredients and mix on low speed just until combined. Be careful not to overmix, or your bread could turn out tough. Divide the batter evenly between the pans and bake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. I know it’s hard to wait, but cooling completely gives you the best texture and makes slicing much easier.
Tips for Perfect Pumpkin Bread
Over the years, I’ve picked up a few tricks that make this pumpkin bread perfect every time. Here are my top tips:
- Use room temperature eggs. They blend in much better for a lighter crumb. Don’t skip it!
- Don’t overmix the batter. Mix just until the flour disappears. Overmixing makes it tough.
- Check for doneness with a toothpick. Ovens vary, so don’t just rely on the timer. Clean toothpick = done.
- Let the loaves cool completely before slicing. Cutting into a hot loaf makes it crumble. Patience, friend!
- Wrap tightly in foil to keep it moist. It stays soft and delicious for days.
Variations on Pumpkin Bread
This base recipe is super versatile, so don’t be shy about mixing things up! Here are a few of my favorite twists:
- Chocolate chips, walnuts, or dried cranberries. Fold a cup of any of these into the batter at the end. They add such a nice little surprise in every bite.
- Cream cheese swirl. Beat 4 ounces of cream cheese with ¼ cup sugar and an egg. Drop spoonfuls over the batter and swirl with a knife. It makes the bread feel extra special without much work.
- Healthier version. Swap half the all-purpose flour for whole wheat and reduce the sugar to 1½ cups. It stays wonderfully moist—I promise you won’t miss a thing.
Serving and Storing Pumpkin Bread
This pumpkin bread is perfect just as it is—at room temperature, sliced thick and slathered with butter. Toast a slice for a crispy edge and soft center, or dress it up as a dessert with a dollop of whipped cream. For storing, wrap the cooled loaves tightly in aluminum foil or pop them in a cake keeper; they’ll stay moist at room temperature for up to 3 days. Want to stash one for later? Freeze it whole or sliced for up to 3 months. When you’re ready, thaw overnight on the counter or warm a slice in the microwave for about 15 seconds. Easy and delicious.
Pumpkin Bread Nutrition Information
Here’s the nutritional breakdown for one slice (that’s 1/12 of a loaf). Keep in mind these are estimates—your exact numbers might vary a bit depending on the brands you use and how you slice it.
- Calories: 320
- Fat: 14g (Saturated Fat: 8g)
- Cholesterol: 55mg
- Sodium: 260mg
- Carbohydrates: 46g (Fiber: 2g, Sugar: 28g)
- Protein: 4g
Pumpkin Bread FAQs
I get asked these questions all the time, so let me save you the guesswork!
Can I use fresh pumpkin puree? Yes, you can! Just make sure to drain the excess water by letting it sit in a fine-mesh strainer for about 30 minutes. Fresh pumpkin has more liquid than canned, and too much will make your bread soggy instead of moist.
Can I make this gluten-free pumpkin bread? Absolutely. Swap the all-purpose flour for a good 1:1 gluten-free flour blend (I like King Arthur or Bob’s Red Mill). The texture stays tender and delicious—nobody will know the difference.
Why did my bread sink in the middle? That usually means your oven temperature was too low or the bread was underbaked. Make sure your oven is fully preheated to 325°F and always do the toothpick test before pulling it out. A clean or crumb-covered toothpick means it’s ready.
Can I reduce the sugar? You can cut it down to 1½ cups, but the bread won’t be quite as moist. Sugar does more than sweeten—it helps lock in moisture. If you reduce it, keep a close eye on the bake time, as it may finish a few minutes earlier.
I’d love to hear how your pumpkin bread turned out! Drop a comment below and let me know if you tried any fun variations, or tag me in your photos on Instagram—I always get so excited seeing your bakes come to life. Happy baking, friend!
Pumpkin Bread: 2 Perfect Loaves from 1 Recipe
This pumpkin bread is moist and spiced with cloves, cinnamon, and nutmeg. You will love it for breakfast or a snack.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 2 loaves (8×4-inch) 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup (1½ sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby’s)
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Generously grease two 8 x 4-in (20 x 10-cm) loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point—that’s okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. Once completely cooled, cover the loaf with aluminum foil or store it in a cake keeper and keep it at room temperature for up to 3 days.
Notes
- You can substitute pumpkin pie spice for the cloves, cinnamon, and nutmeg. Use 3 teaspoons.
- This bread freezes well. Wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
