A Little History of Pumpkin Bread
Pumpkin bread has long been a fall staple, with its roots tracing back to early American kitchens. Pumpkins were first cultivated by Native Americans, who roasted and mashed the flesh in savory dishes. Colonists adopted pumpkin into their cooking, and by the late 19th century, sweetened versions appeared in cookbooks, often flavored with cinnamon and nutmeg. Over time, pumpkin bread became a seasonal favorite, especially in October and November, when pumpkin harvests peaked. Today, it’s one of the most popular fall baked goods—found in coffee shops, bakeries, and homemade in kitchens across the country.
The Best Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This Pumpkin Bread is soft, moist, and filled with cozy autumn spices, making it a bakery-style treat right at home. Perfect for fall mornings, Thanksgiving brunch, or a sweet afternoon snack, this recipe is inspired by the classic flavors you know and love. With a tender crumb and warm spice blend, it’s every bit as good as your favorite coffee shop version—only fresher and easier to make. Serve it warm with butter or enjoy a slice with coffee for the ultimate seasonal comfort food.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon nutmeg
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¼ teaspoon cloves
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1 cup pumpkin purée (not pumpkin pie filling)
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1 cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
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In a large bowl, mix pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
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Fold dry ingredients into wet ingredients until just combined.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool 10 minutes in pan, then transfer to wire rack to cool fully before slicing.
Notes
Add chocolate chips or chopped nuts for variety
Substitute half the oil with applesauce for a lighter loaf.
Store wrapped tightly for up to 4 days at room temperature.
FAQ
1. Can I double this recipe?
Yes! This recipe doubles beautifully. Bake in two loaf pans, or make one loaf and one batch of muffins.
2. Can I use fresh pumpkin instead of canned?
Yes, just roast and purée fresh pumpkin until smooth. Be sure to drain excess liquid before using to avoid a watery batter.
3. Why is my pumpkin bread sinking in the middle?
This usually happens if the bread is underbaked or if too much liquid was used. Check with a toothpick to ensure it’s fully baked before removing from the oven.
