The Best Pumpkin Bread – Easy & Delicious Homemade Recipe

A Brief History of Pumpkin Bread

Pumpkin bread has long been a seasonal favorite, with its roots in early American cooking. Pumpkins were a staple crop for Native Americans, who prepared them in stews, porridges, and baked goods. When settlers arrived, they incorporated pumpkin into breads, often using it as a natural sweetener and moisture enhancer. By the late 1800s, with the rise of baking powder and canned pumpkin, pumpkin bread became a popular fall recipe across the U.S., and today it’s a cherished comfort food—especially when paired with warm spices and cozy autumn flavors.

The Best Pumpkin Bread – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

This best pumpkin bread recipe is soft, moist, and perfectly spiced—just like the famous Starbucks version! Baked with real pumpkin puree, cinnamon, and a touch of nutmeg, it’s the ultimate fall treat. Perfect for breakfast, afternoon coffee, or holiday gatherings, this bread is simple to make yet rich in flavor. With its golden crust and tender crumb, it’s a recipe you’ll want to keep on repeat all season long.

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Ingredients

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• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 tsp ground ginger

• 1 cup pumpkin puree

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 1 cup granulated sugar

• 1/4 cup brown sugar

• 2 tbsp milk

• 1 tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.

• In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices together.

• In a large bowl, whisk pumpkin puree, oil, eggs, sugars, milk, and vanilla until smooth.

• Fold dry ingredients into wet mixture until just combined. Do not overmix.

• Pour batter into loaf pan and smooth the top.

• Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

 

• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

Add a handful of chocolate chips or chopped pecans for extra flavor.

For mini loaves, reduce bake time to 25–30 minutes.

Can substitute part of the flour with whole wheat flour for a heartier loaf.

FAQs – The Best Pumpkin Bread

1. Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin. Be sure to drain excess water so your bread doesn’t turn out too wet.

2. Why did my pumpkin bread sink in the middle?
This usually happens if the bread is underbaked or if too much batter was mixed. Always test with a toothpick and avoid overmixing for the best rise.

3. Can I make this pumpkin bread healthier?
Absolutely! Swap half the flour with whole wheat, use coconut sugar instead of refined sugar, and substitute applesauce for some of the oil to lighten it up without losing flavor.