Introduction
One crisp October morning, I wandered into the kitchen, the smell of cinnamon and nutmeg lingering from yesterday’s baking. I wanted something warm and tender to enjoy with my coffee, a loaf that felt like autumn itself. That’s when I baked my very first pumpkin bread. As it cooled, the house filled with a fragrance so comforting it drew everyone to the table. The first slice was moist, spiced, and simply perfect. I’m Ella chef, and this recipe has since become a tradition in my home—each loaf carrying the flavors of fall and the warmth of shared moments.
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Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk pumpkin purée, oil, eggs, sugars, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
How to Make the Recipe
Start by preheating your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This spiced flour mixture will provide the warm, fragrant base of your bread.
In a larger bowl, combine the pumpkin purée, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and creamy. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined—overmixing can create a dense loaf instead of a tender crumb.
Pour the batter into your prepared loaf pan and smooth the surface. Place the pan in the center of your preheated oven and bake for 50–55 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent the loaf with foil during the last 10 minutes of baking.
Allow the bread to cool in the pan for about 10 minutes before carefully lifting it out with the parchment overhang. Place on a wire rack to cool completely. This resting time allows the flavors to meld and makes slicing easier.
Pumpkin bread is delicious served plain, with a smear of butter, or even lightly toasted. For added flair, fold in chocolate chips, raisins, or chopped nuts before baking. Stored in an airtight container, it stays moist at room temperature for up to three days, and it freezes beautifully for longer storage. This loaf is versatile, cozy, and perfect for breakfast, snacks, or sharing over coffee.
Conclusion
Pumpkin bread captures the essence of fall in every slice—warm, spiced, and comforting. It’s a simple recipe that rewards you with a fragrant kitchen and a tender loaf that pairs perfectly with coffee or tea. Whether enjoyed plain or enhanced with nuts or chocolate, it’s a versatile bake that always satisfies. Baking this bread at home turns ordinary mornings into seasonal rituals, filling your days with the flavors of autumn. Share it with loved ones or savor a slice on your own—it’s a humble loaf that never fails to bring comfort and joy.