Save My tiny apartment kitchen smelled like autumn took up residence when I first attempted this pumpkin bread. I'd bought canned pumpkin on impulse and couldn't let it sit in the pantry until next November. The recipe came from the back of a flour bag, rewritten in my college roommate's messy handwriting. That first loaf emerged dense and slightly underbaked, but the spices were exactly what I needed during a dreary midterm week.
Last year I baked three loaves for my office potluck, thinking I'd bring home leftovers. Someone accidentally left with my Tupperware container, and honestly, I hope they enjoyed every last crumb. The next day my coworkers kept asking if I had more hidden somewhere, which felt like the ultimate compliment.
Ingredients
- 2 cups all-purpose flour: Bread flour makes it too tough, cake flour too delicate. This middle ground is just right.
- 1 ½ teaspoons ground cinnamon: Don't be tempted to add more. Too much cinnamon masks the other spices.
- ½ teaspoon ground nutmeg: Freshly grated is heavenly, but the ground stuff works perfectly fine.
- ¼ teaspoon ground cloves: A tiny bit goes a long way. I learned this the expensive way.
- ¼ teaspoon ground ginger: Adds that subtle warmth that makes people ask what your secret ingredient is.
- 1 teaspoon baking soda: This is your primary leavening agent, so don't forget it or measure wrong.
- ½ teaspoon baking powder: Works alongside the soda for that beautiful rise.
- ½ teaspoon salt: Even in sweet breads, salt makes everything taste more like itself.
- 1 ½ cups pumpkin purée: Make sure it's pure pumpkin, not pie filling with the spices already added.
- ¾ cup granulated sugar: This amount lets the pumpkin flavor shine rather than overwhelming it.
- ½ cup brown sugar: The molasses notes add depth and keep the bread incredibly moist.
- 2 large eggs: Room temperature eggs incorporate better. Set them out while you gather other ingredients.
- ½ cup vegetable oil: Butter tastes amazing, but oil keeps this bread moist for days.
- ¼ cup milk: Any kind works. I've used everything from whole milk to oat milk successfully.
- 1 teaspoon vanilla extract: The finishing touch that brings all the flavors together.
Instructions
- Get your oven ready:
- Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan. Parchment paper is your insurance policy against sticking.
- Whisk the dry team:
- In a large bowl, combine flour with all the spices, baking soda, baking powder, and salt until everything is evenly distributed.
- Blend the wet ingredients:
- In another bowl, whisk pumpkin purée with both sugars, eggs, oil, milk, and vanilla until completely smooth.
- Gentle combining:
- Pour the wet mixture into the dry ingredients and fold with a spatula just until no flour streaks remain. Stop as soon as it comes together.
- Add your extras:
- If you're including nuts or chocolate chips, fold them in now. Don't overmix or your bread will be tough.
- Into the pan:
- Transfer the batter to your prepared loaf pan and smooth the top with an offset spatula or the back of a spoon.
- The patience game:
- Bake for 55 to 65 minutes. Your oven might run hot or cold, so check at 55 minutes.
- The crucial rest:
- Cool in the pan for exactly 10 minutes before transferring to a wire rack. Slicing warm bread is tempting but it will squish.
Save My grandmother claimed she could taste when someone used butter instead of oil in pumpkin bread, but honestly, I think she just liked having strong opinions. What I know for certain is that this recipe became my go-to for housewarming gifts and birthdays alike.
Making It Your Own
Once you've made this bread a few times, you'll start seeing opportunities for little tweaks. Maybe you'll swap half the white flour for whole wheat, or add a streusel topping. The recipe is sturdy enough to handle experiments while still being delicious in its original form.
Storage Secrets
Wrapped tightly in plastic, this bread stays perfectly moist at room temperature for three days. After that, I slice and freeze the rest. Frozen slices thaw in about an hour at room temperature, or you can pop them in the toaster for a minute.
Serving Suggestions
Sometimes I spread cream cheese on a slice, sometimes I eat it plain while standing at the counter. Both methods are equally valid.
- Spread with salted butter for a simple morning treat
- Top a toasted slice with a dollop of Greek yogurt
- Crumble leftover bread over vanilla ice cream
Save 
There's something deeply satisfying about turning a can of pumpkin into something that makes your whole home smell welcoming. Maybe that's why I keep making it, even when it's not autumn anymore.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned purée?
Yes, roast and purée fresh pumpkin until smooth. Drain excess moisture before using to maintain the proper batter consistency.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden and firm to the touch.
- → Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend. Results may vary slightly in texture but remain delicious.
- → How should I store leftover pumpkin bread?
Wrap tightly in plastic or store in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
- → Can I reduce the sugar in this loaf?
You can reduce granulated sugar to ½ cup, though this may affect moisture and browning. Add extra vanilla or spices to compensate for flavor.
- → What's the difference between pumpkin purée and pie filling?
Purée is 100% pumpkin, while pie filling contains added sugar and spices. Always use purée for this loaf to control ingredients properly.