How to Make Pumpkin Bread Recipe (Best Pumpkin Bread 2026)

If you want a moist, warmly spiced pumpkin bread with a soft tender crumb, rich pumpkin flavor, and a beautifully golden crust, this pumpkin bread recipe is the one to make. For a trusted classic version, see this easy pumpkin bread recipe from King Arthur Baking, which uses pumpkin purée, warm spices, and a simple no-fuss mixing method.

What Is Pumpkin Bread Recipe & Why You’ll Love It

Pumpkin bread is a sweet quick bread made with pumpkin purée, flour, eggs, oil, sugar, and warm spices such as cinnamon, ginger, nutmeg, and cloves. Unlike yeast bread, it does not require kneading, rising, or proofing. The batter is mixed, poured into a loaf pan, and baked until tender.

The pumpkin purée gives the loaf its characteristic orange color and helps create a moist, soft crumb. Oil is often used instead of butter because it remains liquid after cooling, helping the bread stay moist for several days. Many classic versions use canned pumpkin purée because it provides consistent texture and flavor throughout the year.

What makes pumpkin bread so popular is its balance of flavors. The pumpkin brings gentle sweetness and earthiness, while cinnamon, ginger, nutmeg, and cloves add warmth. A crunchy sugar topping, chocolate chips, pecans, or a cream cheese swirl can make the loaf even more special.

This pumpkin bread is ideal for breakfast, afternoon coffee, holiday brunches, lunchboxes, and homemade gifts. It is also an excellent way to use leftover pumpkin purée during autumn baking season.

Key Benefits:

• Moist and tender without requiring a mixer.
• Ready in about 1 hour.
• Easy to prepare with simple pantry ingredients.
• Naturally adaptable with nuts, chocolate, fruit, or cream cheese.
• Suitable for breakfast, dessert, or an afternoon snack.
• Freezer-friendly for convenient make-ahead baking.
• Easy to bake as one large loaf, mini loaves, or muffins.

🍳 Equipment You’ll Need

• 9×5-inch loaf pan — gives the batter enough room to rise evenly and creates a nicely shaped loaf.
• Two mixing bowls — one for the dry ingredients and one for the pumpkin mixture.
• Whisk and rubber spatula — a whisk combines the ingredients, while a spatula helps prevent overmixing.
• Wire cooling rack — allows air to circulate around the loaf so the bottom does not become damp.

How to Make Pumpkin Bread Recipe (Best Pumpkin Bread 2026)

Recipe by Marco Benilli

0.0 from 0 votes

Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

15

minutes

Cooking time

55

minutes

Calories

265

kcal

Total time

1

hour 

10

minutes

A moist, tender pumpkin bread made with pumpkin purée and warm autumn spices including cinnamon, ginger, nutmeg, and cloves. This easy no-mixer loaf is ready in about 1 hour, freezes beautifully, and is perfect for breakfast, snacks, holiday baking, or homemade gifts.

Ingredients

• 🎃 Pumpkin Bread Base:

• 1¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• 3 large eggs, room temperature

• 1 cup (200g) granulated sugar

• ½ cup (110g) light brown sugar, packed

• 1 cup (240g) pumpkin purée, not pumpkin pie filling

• ½ cup (120ml) vegetable oil

• 2 tsp pure vanilla extract

• ✨ Optional Add-Ins:

• ¾ cup (130g) semi-sweet chocolate chips

• ¾ cup (85g) chopped pecans or walnuts

• ½ cup dried cranberries

• 2 tbsp pumpkin seeds for topping

• 2 tbsp coarse sugar for a crunchy crust

• 🍁 Optional Maple Icing:

• 1 cup (120g) powdered sugar

• 2 tbsp maple syrup

• 1–2 tbsp milk or dairy-free milk

• ½ tsp vanilla extract

Directions

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper overhanging the sides for easy removal.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin purée, vegetable oil, and vanilla extract until smooth.
• Add the dry ingredients to the pumpkin mixture in two additions.
• Stir gently with a rubber spatula until the flour is just incorporated. Do not overmix.
• Fold in chocolate chips, nuts, or dried cranberries if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Sprinkle with pumpkin seeds or coarse sugar if desired.
• Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
• If the top becomes dark before the centre is baked, loosely cover the loaf with foil for the remaining baking time.
• Remove the loaf from the oven and let it cool in the pan for 15 minutes.
• Transfer to a wire rack and cool completely before slicing.
• For the optional icing, whisk powdered sugar, maple syrup, milk, and vanilla until smooth, then drizzle over the cooled loaf.

Recipe Video

Notes

• Use pumpkin purée, not pumpkin pie filling — pie filling already contains sugar and spices and will change the recipe balance.
• Measure flour accurately — excess flour can produce a dry, dense loaf.
• Do not overmix — stir only until the flour disappears for a soft, tender crumb.
• Check the centre carefully — pumpkin bread is moist, so a long skewer is more reliable than checking only the surface.
• Cool before slicing — the crumb continues to set as it cools and will slice more cleanly afterward.

Pumpkin Bread Variations

The Classic Spiced Pumpkin Bread is the best starting point because it highlights the pumpkin and warm spices without adding too many competing flavors. For a more indulgent loaf, the Cream Cheese Pumpkin Bread creates a beautiful swirl and works especially well for holidays or special occasions.

What To Serve With Pumpkin Bread

Pumpkin bread has enough flavor to serve by itself, but simple toppings and pairings can make each slice even better.

🍽️ Food Pairings

• Blackberry jam — spread our Blackberry Jam Recipe over a warm slice for a sweet-tart fruit contrast.
• Zucchini bread — serve our Zucchini Bread Recipe alongside pumpkin bread for a beautiful autumn quick-bread platter.
• Chocolate zucchini bread — our Chocolate Zucchini Bread adds a rich chocolate option to a breakfast or dessert table.
• Plum compote — spoon our Plum Recipe over pumpkin bread for a fruity, gently spiced topping.
• Peach crisp — serve our Peach Crisp Recipe after pumpkin bread for a comforting fruit-and-spice dessert spread.
• Cherry cake — our Cherry Cake provides a bright fruity contrast to pumpkin’s warm autumn flavor.
• Acai bowl — a small Acai Bowl Recipe adds freshness and color to a weekend brunch.
• Watergate salad — our Watergate Salad Recipe works well on a retro dessert table alongside pumpkin bread.

☕ Beverage Pairings

• Hot coffee — the bitterness of coffee balances the sweetness of pumpkin bread.
• Chai tea — its cinnamon, cardamom, and ginger notes complement the loaf’s spices.
• Apple cider — warm or chilled cider creates a classic fall pairing.
• Vanilla milk — especially appealing for children or anyone who prefers a caffeine-free option.

Expert Tips for Perfect Pumpkin Bread

✅ Use pumpkin purée, not pumpkin pie filling — pumpkin purée contains plain cooked pumpkin, while pie filling already includes sugar and spices that can disrupt the recipe balance.

✅ Measure flour carefully — too much flour can make the loaf dry and dense. Spoon flour into a measuring cup and level it, or weigh it for the most accurate result.

✅ Use room-temperature eggs — they blend more easily with the oil and pumpkin, helping create a smoother batter.

✅ Do not overmix — stir the batter only until the flour disappears. Overmixing can develop gluten and produce a heavy, chewy loaf.

✅ Use a light-colored metal pan when possible — dark pans absorb more heat and can make the edges brown too quickly.

✅ Lower the oven rack slightly — positioning the loaf in the lower third of the oven can help prevent the top from browning before the centre is finished.

✅ Cover the loaf if necessary — loosely tent the top with foil if it becomes dark before the middle is fully baked.

✅ Let the loaf cool before slicing — the crumb continues to set as it cools, making the slices cleaner and less crumbly.

Storage Instructions

Make-Ahead Tip

Pumpkin bread is excellent for make-ahead baking. Bake the loaf a day before serving and allow it to cool completely before wrapping. The spices often taste even better the next day because they have time to settle into the crumb.

For longer storage, slice the cooled loaf and freeze the pieces separately. Thaw individual slices at room temperature or warm them briefly before serving.

Nutrition Per Serving

Approximate values based on 12 slices of classic pumpkin bread without optional chocolate chips, cream cheese, or icing.

Troubleshooting

Frequently Asked Questions

❓ Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but fresh pumpkin must be cooked until tender and blended until smooth. It should also be drained if it contains a lot of water. Canned pumpkin purée is usually more consistent because its moisture level is predictable.

❓ Can I make pumpkin bread without a mixer?

Yes. Most pumpkin bread recipes are designed to be mixed by hand with a whisk and spatula. The important thing is to combine the batter gently and stop mixing as soon as the dry ingredients disappear.

❓ Why is my pumpkin bread still wet in the middle?

Pumpkin bread has a naturally moist batter, so it needs enough time to bake through. The loaf may also remain wet if too much pumpkin purée was added, the pan was too small, or the batter was overmixed. Test the centre with a long skewer and continue baking if wet batter remains.

❓ Can I add chocolate chips or nuts?

Absolutely. Fold in about ¾ cup of chocolate chips, chopped pecans, or walnuts after combining the wet and dry ingredients. Tossing the mix-ins with a little flour can help distribute them more evenly.

❓ Can I make pumpkin bread into muffins?

Yes. Divide the batter between lined muffin cups and bake for approximately 20–25 minutes, checking with a toothpick. Muffins usually bake faster than a full loaf, so begin checking early.

❓ How do I keep pumpkin bread moist?

Do not overbake it, allow it to cool completely, and store it tightly wrapped. Oil-based pumpkin bread generally stays moist longer than bread made entirely with butter.

❓ Can I make this recipe dairy-free?

Yes. The basic loaf does not need milk or butter. Use dairy-free chocolate chips or toppings if adding them, and choose a dairy-free cream cheese alternative for a swirl.