Easy Homemade Pumpkin Bread

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Pumpkin bread has always been one of those cozy, comforting bakes I turn to as soon as the leaves start to fall. There’s something about the smell of cinnamon and nutmeg filling the kitchen that just feels like a warm hug. I love how simple it is to make, yet every slice feels indulgent and satisfying. Whether you’re baking it for a lazy Sunday breakfast or to bring to a fall gathering, this loaf never disappoints.

What makes this easy homemade pumpkin bread so special to me is how versatile and reliable it is. It’s the kind of recipe that doesn’t ask much of you — just a few pantry staples, a can of pumpkin puree, and a little bit of love. The result? A moist, perfectly spiced loaf that tastes like autumn in every bite. It’s a classic that never goes out of style.

Why You’ll Love This Easy Homemade Pumpkin Bread

This pumpkin bread is incredibly moist, thanks to the generous amount of pumpkin puree and oil. It’s warmly spiced with cinnamon, nutmeg, and cloves, making each bite flavorful without being overpowering. The recipe comes together in one bowl, making cleanup a breeze. Plus, it stays fresh for days and tastes even better the next day, which is perfect for meal prep or holiday baking.

Whether you’re a beginner or a seasoned baker, you’ll love how foolproof this recipe is. It’s great for breakfast, a midday snack, or dessert. And the smell alone while it bakes is worth every second.

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What Kind of Pumpkin Should I Use for Pumpkin Bread?

I always go with canned pumpkin puree for this recipe. It’s easy, consistent, and saves time without compromising on flavor. Make sure you’re using pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. If you’re feeling adventurous, homemade pumpkin puree works beautifully too — just be sure to strain it well to remove excess moisture.

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Options for Substitutions

• Oil: You can use melted butter instead of oil for a richer flavor, though it may be slightly less moist.
• Flour: Swap all-purpose flour with whole wheat flour for added fiber, or use a 1:1 gluten-free baking mix to keep it gluten-free.
• Sugar: Coconut sugar or brown sugar both work well and bring a deeper, molasses-like flavor.
• Spices: Don’t have all the spices? Use pumpkin pie spice as a shortcut.
• Eggs: You can use flax eggs to make it vegan, though the texture will be slightly denser.

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Ingredients for This Easy Homemade Pumpkin Bread

• Pumpkin Puree: The star of the recipe! It adds moisture, flavor, and beautiful color to the bread.
• All-Purpose Flour: Provides the structure for the loaf. It gives the bread its soft, tender crumb.
• Granulated Sugar: Sweetens the bread and helps with that golden-brown crust.
• Brown Sugar: Adds depth of flavor and moisture thanks to its molasses content.
• Vegetable Oil: Keeps the bread incredibly moist and soft without needing butter.
• Eggs: Bind everything together and help the bread rise with a light structure.
• Baking Soda: Leavens the bread and helps it rise beautifully in the oven.
• Salt: Balances the sweetness and brings out all the warm spice flavors.
• Cinnamon, Nutmeg, Cloves: The aromatic trio that defines pumpkin spice. You can also use pumpkin pie spice.
• Vanilla Extract: Enhances the overall flavor and gives it that warm bakery scent.
• Milk: Loosens the batter slightly, making it easier to mix and giving a tender crumb.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This ensures your pumpkin bread won’t stick and bakes evenly.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract. Keep whisking until the mixture is smooth and well blended. This step ensures the sugars dissolve and the texture of your bread stays consistent.

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Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing the dry ingredients separately helps distribute the spices evenly so you don’t end up with any overpowering bites.

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Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix – that can make your bread tough instead of tender.

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Step 5: Pour and Smooth

Pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly in the pan, smoothing the top for an even rise.

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Step 6: Bake

Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown with a slight crack down the middle.

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Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature with a pat of butter, cream cheese, or just on its own.

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How Long to Prepare the Easy Homemade Pumpkin Bread

Preparing this pumpkin bread is a stress-free process from start to finish. The active prep time takes around 15 minutes. That includes measuring your ingredients, mixing everything, and getting the batter into the loaf pan. You don’t need any fancy tools—just a few bowls, a whisk, and a spoon.

As for baking, the loaf typically takes 55 to 65 minutes in the oven at 350°F. The long bake time ensures the dense batter bakes all the way through without drying out. Once done, you’ll want to let it cool in the pan for about 10-15 minutes before moving it to a wire rack to cool completely.

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Tips for Perfect Pumpkin Bread

• Measure accurately: Especially the flour—too much can make the bread dry. Use the spoon and level method.
• Don’t overmix: Stir until just combined to keep the texture tender.
• Use room-temperature eggs: This helps them blend more evenly into the batter.
• Line your loaf pan: Parchment paper makes removal super easy and prevents sticking.
• Let it rest overnight: The flavor deepens and the texture becomes even more moist the next day.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: That will make your bread overly sweet and oddly spiced.
• Underbaking: If the middle is underdone, it’ll sink as it cools. Always check with a toothpick.
• Overmixing: This is the quickest way to get a dense, chewy loaf instead of a light, moist one.
• Wrong pan size: Too small, and it might overflow. Stick to a standard 9×5 loaf pan.
• Skipping the cool-down: Cutting into the bread too soon can cause it to crumble or be gummy inside.

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What to Serve With Pumpkin Bread?

1. Cream Cheese Spread

Softened cream cheese or a whipped maple cream cheese spread takes this bread to the next level.

2. Fresh Fruit

Serve with sliced apples, pears, or berries for a light and refreshing touch.

3. Coffee or Chai Tea

A warm beverage with spices complements the flavor of the bread perfectly.

4. Greek Yogurt Parfait

Turn it into a breakfast plate with a side of Greek yogurt, honey, and granola.

5. Nut Butters

Peanut butter or almond butter spread on a warm slice adds protein and a lovely richness.

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Storage Instructions

Once completely cooled, wrap the pumpkin bread tightly in plastic wrap or store it in an airtight container. At room temperature, it will stay fresh for up to 3 days. If you’d like it to last longer, refrigerate it—it’ll keep well for about a week that way.

You can also freeze pumpkin bread. Wrap the loaf (or individual slices) tightly in foil and place in a freezer-safe bag. It will keep for up to 3 months. To serve, let it thaw at room temperature or gently warm it in the microwave.

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Estimated Nutrition

Per slice (based on 10 servings):

• Calories: 240
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g
• Sodium: 200mg

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Frequently Asked Questions

What can I use instead of vegetable oil?

You can substitute it with melted butter, coconut oil, or even applesauce for a lighter version.

Can I make this pumpkin bread vegan?

Yes! Use flax eggs and a non-dairy milk substitute. Also ensure your sugar is vegan-certified.

How do I know when pumpkin bread is done?

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

Can I make muffins from this recipe?

Definitely. Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.

Why did my pumpkin bread sink in the middle?

It’s often due to underbaking or overmixing. Make sure to test for doneness and follow measurements closely.

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Conclusion

Easy Homemade Pumpkin Bread is the ultimate fall and winter bake—it’s comforting, easy to make, and always a crowd-pleaser. With its moist crumb, rich pumpkin flavor, and warm spices, this bread is perfect for breakfast, dessert, or anytime in between. Once you try it, you’ll want to make it a seasonal tradition. Don’t be surprised if it becomes your most-requested recipe every autumn!

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