There’s nothing that says fall baking quite like a fresh loaf of pumpkin bread. The warm aroma of cinnamon, nutmeg, and cloves drifting through the kitchen feels like a cozy hug on a chilly day. This recipe makes the perfect moist pumpkin bread — tender, flavorful, and full of that comforting pumpkin spice flavor.
Whether you’re enjoying it for breakfast with a cup of coffee, as an afternoon snack, or as a sweet treat after dinner, this is truly the best pumpkin bread recipe to bake all season long. And the best part? It’s so easy to make, no mixer required!
Pumpkin Bread Video Tutorial:
Why You’ll Love This Pumpkin Bread
Perfectly moist: Soft and tender crumb that stays fresh for days.
Full of flavor: Balanced pumpkin spice blend with just the right sweetness.
One-bowl recipe: Easy cleanup and beginner-friendly.
Versatile: Enjoy plain or add chocolate chips, nuts, or a glaze.
👩🍳 Baker’s Tips: Why These Ingredients Matter
Flour – Gives the bread structure and shape.
Baking soda & baking powder – Help the loaf rise and stay light.
Salt – Balances sweetness and enhances flavor.
Pumpkin puree – Adds moisture, tenderness, and that classic fall taste.
Spices (cinnamon, nutmeg, cloves) – Bring warmth and cozy autumn flavor.
Oil or butter – Keeps the bread soft and moist.
Sugar (white & brown) – Sweetens and adds a hint of caramel depth.
Eggs – Bind everything together and add richness.
Vanilla – Enhances and rounds out all the flavors.
💡Tips & Variations
✅ Add a crunch: Stir in chopped walnuts or pecans.
✅ Chocolate lovers: Add chocolate chips for extra indulgence.
✅ Glazed finish: Drizzle with cream cheese glaze for a bakery-style loaf.
✅ Make ahead: Freezes beautifully — bake two loaves and save one for later.
🥜 Substitutions for Every Lifestyle
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend that already includes xanthan gum. Brands like Bob’s Red Mill or King Arthur work well.
Dairy-Free: This recipe is naturally dairy-free when made with vegetable oil, but if you swap in butter, simply use melted coconut oil or vegan butter instead.
Vegan Pumpkin Bread:
- Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
- Use vegetable oil or melted coconut oil instead of butter.
- Double-check your sugar is vegan-friendly (some brands are not).
Lower Sugar: Cut the granulated sugar by ¼ cup if you prefer a less sweet loaf — it will still be moist and flavorful.
From My Kitchen to Yours
Pumpkin bread has become such a special part of my fall baking, and it feels extra meaningful to share it with you. Every time I pull a loaf from the oven, I’m reminded of that first warm slice that made me fall in love with this recipe. My hope is that it brings the same comfort and joy to your home — filling your kitchen with sweet, spiced aromas and giving you a treat to share with the people you love most.
Best Pumpkin Bread Recipe – Moist, Easy & Full of Flavor
Description
A simple one-bowl pumpkin bread recipe that’s fluffy, flavorful, and customizable with gluten-free, dairy-free, or vegan options.
Ingredients
This recipe makes 2 loaves
Instructions
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Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 8 ½ x 4 ½ inch loaf pans with butter and lightly dust with flour, or line them with parchment for easier removal.
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Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until well combined.
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Mix the wet ingredients: In a separate medium bowl, beat the eggs, oil, and pumpkin puree until smooth.
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Combine wet and dry: Gently stir the wet mixture into the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
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Bake: Divide the batter evenly between the two prepared pans. Bake for 45–55 minutes, or until a toothpick inserted in the center of the loaves comes out clean (mine was perfect at 50 minutes).
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Cool & enjoy: Allow the loaves to cool in their pans for about 10–15 minutes before removing. Transfer to a wire rack to finish cooling completely before slicing.
